Lately, my Dad has been getting into America's Test Kitchen on public television. It's an interesting show, although I've only seen it once or twice since I can never figure out when it's reliably on in my area. (If anyone knows, please post.) If you haven't seen the show, it's a like combining a cooking show with consumer reports. Not only do they provide interesting recipes, but they also do tests with various food products to see which will make the recipe work the best. The show I saw rated different types of tuna to produce the best tasting tuna salads. Other times they rate kitchen gadgets and equipment like the new silicon basting brush that Dad raves about. So in an effort to cook and photograph food on a regular basis, I've roped Dad into a weekly lunch date where we can test out new recipes and tweak them to make them our own. Always looking to cook as healthy as possible, I'm hoping to take some old favorite recipes and kick them up so we can still enjoy them guilt-free.
This week we started our weekly experiment with Potato Chowder. This is a recipe I got from my materials at Weight Watchers. The original recipe is not on the web site, but I noticed that someone posted it on a message board. We increased the ingredients to make 8 servings, but the original recipe serves 1, so check that link if you're interested in what it looked like before we started experimenting.
Potato Chowder
Dad's Gadgets: Chopping is a breeze with a food processor.
What We Did Different:
When I made this recipe the first time, I personally felt that it was a too little thin and watery. While this is supposed to be a healthy recipe, chowders in my mind are supposed to be a little thicker. To thicken, we added the 2 tablespoons of corn starch half way through the simmering and that seemed to do the trick.
We also simmered this for twice as long as the recipe called for. The first ten minutes was good enough to warm everything through, but the additional ten really helped it become thicker and creamier. I highly doubt that this small change did much to affect the points value of the recipe which is listed at 6 points, per serving.
The original recipe calls for corn on the cob with the kernels cut off. It's not always easy to find fresh corn on the cob during a Connecticut winter, so it was much easier to use canned whole kernels. I bought a no-salt added brand to keep the sodium down.
The original recipe also instructs to mash the potatoes after peeling. The last time I made this the mashed potato was too mushy and made the whole soup feel like a potato puree. You can add the potatoes however you prefer, but we thought that chunkier pieces worked better.
If you're making 8 servings, you might want to
use a bigger pot than we did. Just made it!
Ingredients: (Makes 8 Servings)
4 medium-sized potatoes
2 cups chopped celery
1 cup chopped onion
2 cups red pepper
8oz. Canadian bacon
4 cups of fat-free milk
1 8.5 oz can of whole kernel corn
Salt, pepper and cayenne pepper to taste
1. Pierce the potato with a fork in several places and microwave on high for 8 minutes, turning over half way through the time. Allow to cool, peel and cut into small chunks, no bigger than 1/2 inch cubes.
2. Spray a medium sauce pot with cooking spray. Add celery, onion, corn and red pepper. Sauté on medium-high for about 5 minutes, stirring frequently.
3. Add bacon and milk into sauce pot. Add potato and mix well. Season with salt, pepper and cayenne to taste. Stir well.
4. Cover and simmer for 10 minutes, but do not allow to boil. Remove cover and continue to simmer.
5. Combine 2 tablespoons of corn starch with a splash of milk, whisking together until there are no lumps. Add to sauce pot. Simmer uncovered for another 10 minutes.
6. Remove from heat and allow to stand for 5 minutes before serving. Chowder will thicken upon standing.
4 medium-sized potatoes
2 cups chopped celery
1 cup chopped onion
2 cups red pepper
8oz. Canadian bacon
4 cups of fat-free milk
1 8.5 oz can of whole kernel corn
Salt, pepper and cayenne pepper to taste
1. Pierce the potato with a fork in several places and microwave on high for 8 minutes, turning over half way through the time. Allow to cool, peel and cut into small chunks, no bigger than 1/2 inch cubes.
2. Spray a medium sauce pot with cooking spray. Add celery, onion, corn and red pepper. Sauté on medium-high for about 5 minutes, stirring frequently.
3. Add bacon and milk into sauce pot. Add potato and mix well. Season with salt, pepper and cayenne to taste. Stir well.
4. Cover and simmer for 10 minutes, but do not allow to boil. Remove cover and continue to simmer.
5. Combine 2 tablespoons of corn starch with a splash of milk, whisking together until there are no lumps. Add to sauce pot. Simmer uncovered for another 10 minutes.
6. Remove from heat and allow to stand for 5 minutes before serving. Chowder will thicken upon standing.
Dad's Gadgets: Chopping is a breeze with a food processor.What We Did Different:
When I made this recipe the first time, I personally felt that it was a too little thin and watery. While this is supposed to be a healthy recipe, chowders in my mind are supposed to be a little thicker. To thicken, we added the 2 tablespoons of corn starch half way through the simmering and that seemed to do the trick.
We also simmered this for twice as long as the recipe called for. The first ten minutes was good enough to warm everything through, but the additional ten really helped it become thicker and creamier. I highly doubt that this small change did much to affect the points value of the recipe which is listed at 6 points, per serving.
The original recipe calls for corn on the cob with the kernels cut off. It's not always easy to find fresh corn on the cob during a Connecticut winter, so it was much easier to use canned whole kernels. I bought a no-salt added brand to keep the sodium down.
The original recipe also instructs to mash the potatoes after peeling. The last time I made this the mashed potato was too mushy and made the whole soup feel like a potato puree. You can add the potatoes however you prefer, but we thought that chunkier pieces worked better.
If you're making 8 servings, you might want touse a bigger pot than we did. Just made it!
What We'd Do Next Time:
Now having made it with just those small tweaks, I still felt that while the seasonings did give it some kick, it really lacked a full flavor. Dad and I agreed that, next time, we'd add a tablespoon or so of margarine to the pan, instead of cooking spray and use 2 tablespoons of flour whisked with milk, instead of corn starch, for the thickening agent.
Dad also suggested finding some real ham and cutting it into medium sized cubes. The flavor of the Canadian bacon was completely lost in this chowder and we thought that something like an imported or Virginia style ham could lend more flavor overall. Check your grocery for a low-salt variety to keep the healthiness of the recipe in mind.
Go easy with the seasonings: We were a little over zealous with the spices. Ditch the cayenne and save it to add to your own portion if you want more heat.
Tune in next week for a new experiment and be sure to post if you have any suggestions!
Now having made it with just those small tweaks, I still felt that while the seasonings did give it some kick, it really lacked a full flavor. Dad and I agreed that, next time, we'd add a tablespoon or so of margarine to the pan, instead of cooking spray and use 2 tablespoons of flour whisked with milk, instead of corn starch, for the thickening agent.
Dad also suggested finding some real ham and cutting it into medium sized cubes. The flavor of the Canadian bacon was completely lost in this chowder and we thought that something like an imported or Virginia style ham could lend more flavor overall. Check your grocery for a low-salt variety to keep the healthiness of the recipe in mind.
Go easy with the seasonings: We were a little over zealous with the spices. Ditch the cayenne and save it to add to your own portion if you want more heat.
Tune in next week for a new experiment and be sure to post if you have any suggestions!
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