Had the above deliciousness for lunch yesterday: spinach topped with fresh corn off the cob and tomatoes. YUM. (Also pictured: corn off the cob. Because I think corn is just beautiful.) Today I made it even better by taking the same ingredients and rolling them up in a whole wheat tortilla with some roasted red pepper hummus. Amazing!!
Made the corn chowder tonight, with a few modifications. Namely olive oil instead of butter, chicken broth instead of just water. You puree half of the soup in the blender before you finish cooking it so I added a couple handfuls of spinach into the mix – figured it couldn’t hurt taste or nutrition! I also added a bunch of garlic. The recipe didn’t call for any (!!!) but I hardly know how to cook without it. And a little turkey bacon… because bacon is sooo good. Ta-da! The finished product.
The chowder tasted awesome – really flavorful and summery. Fantastic!
Here’s the recipe, with my modifications:
Mollie Katzen’s Fresh Corn Chowder
- 1 med. potato
- 2 1/2 c. water (chicken broth)
- 2-3 T. butter (olive oil)
- 1 1/2 c. chopped onion
- 1 1/2 t. salt (if you use broth maybe half this)
- 1 med. stalk celery, minced
- 1 sm. red pepper, minced
- 5c. corn
- 1/4 t. dried thyme (oregano)
- 1/2 t. dried basil (more, to taste)
- pepper to taste
- 1c. milk (lowfat or soy ok), room temp.
- (3 pieces turkey bacon, cooked and crumbled)
- (3 cloves garlic)
Dice the potato. Place it in small saucepan with the water (broth). Bring to a boil. Lower heat to a simmer, cover, and cook until tender but not mushy. Set aside.
Meanwhile, melt the butter (olive oil) in a soup pot or Dutch oven. Add the onion and salt, and cook over med. lo heat, stirring. After about 5 minutes, add celery (and garlic) and keep cooking. About 5 minutes later, add the cooked potatoes with all their liquid, the red pepper, corn, pepper, and herbs. Stir well and cover. Reduce heat and let cook about 5 minutes more.
Use a blender or food processor to puree about half the soup, along with a few handfuls of spinach. Return this to the pot and let it rest until serving time.
Stir in the milk and turkey bacon about 10 minutes before serving. Heat the soup gently – don’t cook it any further. Serve as soon as it’s hot.
(Thanks to Abby for this awesome cookbook – it’s the first recipe I’ve made from it, but with fall and winter coming up I’m sure many many more soups and chowders and chilis will be had!)