Monday, June 30, 2014

Corn and Shrimp Chowder

Healthy eating starts in the kitchen. The process of me trying to instill the benefits of healthy eating to the little guy starts in the kitchen and not at the dinner table. It is imperative for him to acknowledge how cooking healthy food is fun, easy and tasty. I try to involve him in the cooking process and within five minutes he turns the whole kitchen in to some sort of expedition and never sticks around to see the whole process. But still, it’s a start. He occasionally notices me frantically mixing up this and that and looks at me and says is that supposed to look like that? 

I was tickled pink when he picked up a Winnie the Pooh cookbook at the library and insisting on cooking something from the book. We poured through the pages and finalized on a shrimp and corn chowder. 

The original recipe calls for lots of butter and cream. I thought this would be a perfect opportunity to teach him the idea of improvising and how substituting with healthier ingredients can still make the dish yummy. 

We made our improvised Grocery list- 

Olive oil instead of butter 

2% Milk instead of cream 

Chicken stock (low sodium) instead of clam juice 

I added few things of my own - ginger, garlic, turmeric and green onions. 

He was not convinced at first, but agreed to try my way, I guess with lot of trepidation on his part. 

The Improvised Ingredient list - 

1 cup of corn  

3 small potatoes - peeled and diced in to cubes

12 - Raw extra-large shrimp 

1 cup of chopped green onions 

1/2 cup of chopped coriander 

1 tsp Turmeric 

1 tsp cumin powder 

1 tsp Chili powder 

1 tsp Black pepper 

1 tsp grated ginger 

2 cloves of garlic 

1 cup of 2% Milk 

1 cup of chicken stock 


Heat a pan with 2 tsp of olive oil. 

Add the ginger, garlic and let them get cozy for a few seconds. 

Add the green onions and the potatoes. Let them fry for about 3 minutes. 

Add the corn and the all the spices - cumin, turmeric, chili powder and black pepper. 

Mix the ingredients together and let them fry for 3-4 minutes. 

Add the chicken stock, cover the pan and let it cook for 4 minutes. 

Finally add the milk and when it comes to a boil, add the shrimp and salt. 

Reduce the heat, cover the pan and let it cook for 5 minutes. 

The shrimp will curl up when they are done. 

Turn off the heat, add the coriander.

Let it sit for 10 minutes and it’s done. 

The spices add the much needed flavor to the dish and compensate effortlessly for the lack of butter and cream. The little guy slurped the whole thing and asked for seconds! He said Mama you sure know your way around the ingredients. Mission Accomplished I would say.