First, I caramelized 3/4 of a large yellow onion in country crock butter spread (about 4-10 teaspoons) on medium high heat, enough to prevent onion from sticking to bottom of soup pot. I caramelized thoroughly – past the point of tender to the point of a smoky brown color and smell. Then I added in the 4 medium peeled and chopped (I used Idaho Russet) potatoes and 3 peeled and diced small to medium sized organic (I used Trader Joe’s brand) carrots. I added in some more butter spread to prevent sticking when sautéing the potatoes, carrots and onions. I sautéed the caramelized onion, potatoes and carrots for 10-15 minutes on medium heat. Then I added in 2 cups of warm water, 1 chicken bouillon cube, ½ cup of McCormick’s fake bacon bits and 2 (14.5 oz.) cans of cream style corn. I omitted the salt & pepper since I like my chowder sweet. I brought the chowder to a brief boil and then turned to “low” (2-3). I simmered for 40 mins or more, stirring occasionally. When the potatoes were tender – I used an immersion hand blender to briefly blend the now tender chunks of potatoes and carrots. I substituted the half and half by adding 2 tablespoons of the butter spread and 2 cups of 2% milk. I served the chowder with chopped green onion, oyster crackers and a dash of cayenne pepper to give it a little zing. It tasted amazing!
Was this review helpful?
0 users found this review helpful
First, I caramelized 3/4 of a large yellow onion in country crock butter spread (about 4-10...