On this rainy Monday here in California (a rare sight), I’ve decided that this will be a week of soups. There are so many soups I’ve been making lately, but haven’t had the chance to share, so what better time!
I found this recipe for corn chowder, and was ecstatic. Ever since I was little, this was my favorite kind of soup, so finding a simple, vegetarian recipe for it was great (and it’s from Weight Watchers, so there’s that). Also, it leaves a lot of room to add things and “make it your own” (a favorite thing of mine to do, as you know).
What You Need:
1 medium Yukon Gold potato
1/2 cup celery
1 large shallot
1 can of corn
1/2 cup broccoli
1 cup of sweet red peppers
2 cups of skim milk
Salt and pepper to taste
What You Do:
Peel and boil the potato until soft (push a wooden spoon on it; if it begins to break apart that;’s perfect; about 10 minutes) – NOTE: By the time you’re ready for the potato, it will probably be done
Chop the celery, shallot, broccoli, tomato and red pepper. Sautee these along with the corn (drain the can) for about 5 minutes in a large saucepan
Add the milk to the saucepan, then add the mashed potato. Season with salt and pepper (I use cayenne)
Cover and simmer for about 10 minutes, but DO NOT allow it to boil. The milk will curdle if that happens
Messiness – You need multiple pots, but there’s nothing messy about it (other than the dishes)
Simplicity – As you can see, it’s nearly foolproof. However, I did make the mistake of letting the milk boil once, and it curdled (gross), so you should diligently check it while simmering
Budget – Fairly cheap, and you can taper it based on the veggies you have and what season it is. It’s a simple I-Have-Too-Many-Veggies-Sitting-Around recipe because they’ll blend well together, which means you may not need to buy anything
Delicious Factor – It’s not as rich as your standard corn chowder (full disclosure) BUT it still tastes amazing! Trust me, I’m a corn chowder lover, so if it wasn’t great, I wouldn’t be sharing with you.