Corn Chowder

                               

I actually created this recipe at the beginning of August when the weather was warm. I was missing snuggling up to a warm bowl of soup. I wanted this soup to be light and refreshing while taking advantage of the season’s lovely produce. What I created was my version of corn chowder. This would be a great soup for this chilly weather. The bright flavors and colors will cheer up any dark, cloudy day.

I try my best to create delicious meals from ingredients that I already have on hand. This recipe reflects what was in my refrigerator, pantry, and what produce was a good buy at the market. Here are some suggestions for some delicious additions or substitutions:

• Pre-cooked shredded chicken
• Shrimp
• Cook a few slices of bacon in the pot you will be using, when finished remove and set aside. Use the bacon drippings to cook the vegetables. Garnish each bowl of soup with a little crumbled bacon.
• Bell peppers, any color
• Celery
• Cauliflower
• Yams
• Potatoes
• Other types of beans
• Spinach
• Fresh herbs like cilantro or parsley
• Grill the veggies before adding them to the soup

Corn and Vegetable Chowder, serves 3 for dinner

1-2 tablespoons olive oil
1/2 onion chopped
1 jalapeno, seeds removed and diced finely
3 cloves garlic, minced
1 carrot, chopped

1 small zucchini, or 1/2 -1 cup chopped 
1/4 cup all-purpose flour 
1/2 teaspoon ground cumin 
1/4 teaspoon ground turmeric

1/4 teaspoon smoked paprika

1 14 oz. can stock or broth (vegetable or chicken) 
1 1/2 cups milk 
1 can corn, drained and rinsed 
1 can kidney beans, drained and rinsed

1. Heat oil in a large pot over medium-low to medium heat. Cook onion and jalapeno until onion is soft and translucent, about 5-10 minutes, stirring occasionally. Add garlic and cook until soft, 4-5 minutes.
2. Add longer cooking vegetables like carrot, cook 4-5 minutes. Add zucchini, cook 1-2 minutes. 
3. Do not leave the stove for this step and have liquids ready to add to the pot. Add the flour, coating all the vegetables with the flour. The flour will soak up all moisture and the pan will probably look dry. Cook about 30 seconds. Add spices and cook another 30 seconds, any longer and the mixture will burn.
4. Add stock, milk, and remaining vegetables. Add precooked chicken at this step and if using precooked shrimp, cook just long enough to heat, about 2-3 minutes.
5. Bring to a gentle boil, turn heat down to low and let simmer for 10-15 minutes. Enjoy!

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