Each Monday I try to eat only meatless meals. Breakfast is simple – Shakeology! Lunch is also pretty easy since I eat salads
most days. Instead of chicken or turkey
I added almonds for protein. Dinner is sometimes
harder to go entirely meatless with my family.
Taking a look in my fridge I realized I had to use up the fresh corn
that we got from our CSA share (as a reminder CSA is Community Sponsored
Agriculture). I am not a big fan of corn
on the cob but I do like to add corn to dishes I cook.
I looked around and saw some other perfect veggies to go into a
Summer Chowder and knew just what to make.
I’m fairly certain that I never made this Summer
Chowder the same two times in a row.
Sometimes I have celery so I use it and sometimes I don’t. That is just the way I cook. I adapt to what I have on hand. So use what every yummy veggies you have or
whatever veggies you prefer. If you are
making this chowder in August, feel free to throw in some zucchini since we know
you’ll have plenty in a few weeks!
Summer Chowder
1 tbs
olive oil
1 medium
red onion
2 cloves
garlic
4 cups
veggie stock
2 large
potatoes
1 medium
green bell pepper
1 medium
red bell pepper (or roasted red pepper from jar)
4 cups
fresh (or frozen) corn kernels
½ Cup to
¾ Cup milk (I use 2% but I’ve made it
with skim)
1/2 Tsp
salt and pepper to taste
several
leaves of basil
In a
large stock pot heat the oil and add the onions and garlic until soft and have
just a touch of color but not brown. I
just love the smell of onions and garlic cooking. It was at this point my husband came home
from work and asked, "What's for dinner?" He loves corn chowder so he was happy when I
told him! Add the peppers and potatoes
and continue to cook for a few minutes longer.
I did not have a red pepper in my garden but I did have a jar of roasted
red peppers. Since I really wanted more color in the
chowder I used that instead. Use what
you have!
Stir in
the veggie stock and corn kernels and salt and pepper. Instead of salt and pepper I use a seasoning
from Penzey's Spices called Ruth Ann's Muskego Ave Chicken and Fish
Seasoning. If you don't have a Penzey's
near you they are also online. I love Penzeys!
Simmer
the soup for about 15 minutes or until the potatoes are tender. Turn off the
heat. If you have an immersion blender
use it to blend about half of the soup.
If not, just take about half of the soup and puree in a blender or food
processor. After you blend the chowder
to what every consistency you prefer, add ½ cup of milk to the pot and
stir. You might need to add a little
more if you prefer it a little lighter and creamier. Add minced or ribbons of basil and if desired, diced tomatoes.
At less
than 200 calories per serving, this made a great light dinner paired with a
side salad and 1 Zucchini and Corn Cake.
It would make a perfect lunch and good thing I made enough to have leftovers
despite my son eating a big bowlful and claiming that it was “delicious!”
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