By Request
The five-month-old Good to Go Hawaii eatery shared its recipe in time for Easter feasting.
Co-owner Drew Breen said two cooking techniques make for a creamy potage with only 10 grams of fat per serving. Pincer (pronounced pan-SAY) means to brown in fat before adding liquid; one does this to the tomato paste to "give a smoky, rich flavor" in place of ham or bacon.
Also, flour bulks out the soup base and allows for skim milk to replace two-thirds of the cream normally added to chowders. "We finish it with part cream so the mouth doesn't miss the flavor, but we still reduce the calories," Breen said.
6 tablespoons canola oilMeasure and prepare first 14 ingredients. Heat a 7-quart, heavy-gauge pot. Add canola oil and saute onions until translucent. Add garlic, celery and bell peppers, sauteing until heated through.
1-1/2 cups onion, diced small
2 cloves garlic, minced
1-1/2 cups celery, diced small
3/4 cup green bell pepper, diced small
3/4 cup red bell pepper, diced small
3 ounces tomato paste (1/2 small can)
6 ounces all-purpose flour (about 1-1/2 cups)
2 quarts chicken stock, low fat, low sodium
2 pounds roasted corn kernels (see note)
2 pounds russet potatoes, peeled, medium dice, reserved in water
1/3 cup sun-dried tomatoes, diced small
1 tablespoon thyme leaves, fresh or dried
3 bay leaves
3 cups skim milk
1 cup heavy cream
1 teaspoon salt
1 teaspoon white pepper
4 tablespoons Worcestershire sauce
1 tablespoon Tabasco
Add tomato paste and pincer (on high heat, stirring constantly until mixture browns). Turn off heat and stir in flour until fully incorporated (about 5 minutes).
Place pot back on heat and whisk in hot chicken stock. Bring to a boil; reduce heat and add bay leaves, thyme, potatoes, corn and sun-dried tomatoes. Simmer about 1 hour until potatoes are tender. Remove bay leaves.
Add hot skim milk and cream. Adjust seasonings with salt, white pepper, Worcestershire sauce, Tabasco or chili pepper water. Makes sixteen 12-ounce servings.
Note: To roast corn, spray corn with nonstick cooking spray and toss with salt and pepper. Place on sprayed cookie sheet and roast at 375 degrees for 30 minutes. Puree 3/4 of cooled corn in a food processor; reserve with remaining kernels.
