Need comfort? Make this soup. Frontier Soups’ Corn Chowder mix is a great food find.
|We’re sad now that winter is turning into spring, because we won’t have an excuse to whip up a batch of one of our favorite uber-comfort foods, the luscious corn chowder from Frontier Soups. Frontier’s entire line of dry soup mixes was a NIBBLE Top Pick Of The Week last year (read the review). The $6.00 bag makes about two and a half quarts of thick, chunky soup (BYO potatoes, chicken broth and heavy cream), which makes us very happy: Depending on who is in the house, we can enjoy it for two or three days. (We straddle the line of wanting to be generous and offer it to everyone, and wanting to be covetous and keep every precious drop for ourselves.) As with many of Frontier Soup’s mixes, we couldn’t find a better recipe if we tried; most of the soups taste as good cold as they do hot. We love the corn chowder plain with some fresh dill, but you can add glamour with crumbled bacon and/or grated Monterey Jack or your favorite semisoft cheese (a mound of cheese curls on the surface of the soup makes an excellent presentation). Turn the soup into a main course by adding diced chicken breast or seafood—poached salmon, haddock or cod, crabmeat, clams or oysters (or a mix).|
|If it’s already warm where you are and a thick, creamy corn and potato chowder seems too wintry, try the spring-like Potato Leek Soup and Asparagus Almond Soup. Find more of our favorite soups in the Soups & Stocks Section of THE NIBBLE online magazine.|
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