Hello World! I apologize for being M.I.A. this weekend. I was extremely busy. I attended a wedding, went to the beach and spent half the day cooking today.
I ate a lot of fruit this weekend: raspberries, strawberries and white nectarines. My body seemed to crave fruit and I feel better from eating it.
Today my mom and I decided it was soup day. We decided to create a corn and potato chowder. This chowder is something that I have perfected over the years and it always tastes even more delicious each time (especially the day after you make it, the flavors are able to absorb even more and gives it a perfect taste). It is enjoyably spicy with the right amount heat to it that hits your taste buds after the creaminess of the corn and potato.
For those of you interested in creating this creamy, delectable chowder here is my recreated recipe:
What you need:
1 red onion, chopped
3 cloves of garlic, chopped
2 1/2 tablespoons of butter
2 1/2 tablespoons of whole wheat flour
2 1/2 cups of water
3 red/white potatoes, peeled and diced
1 1/2 package of frozen whole kernel corn
2 cups of vegetable stock
2 cups of heavy cream/half & half/milk (I prefer the half & half or heavy cream, it gives it a unique and delicious flavor)
1 4-ounce can diced green chile peppers
Salt & Pepper to taste
How you make it:
1. In a large saucepan/pot cook onion in hot butter until translucent/tender. Add garlic, salt and pepper.
2. Stir in flour until the entire mixture is thick. Add the vegetable stock slowly. Add corn, potatoes and water.
3. Add diced green chile, salt and pepper. Bring to a boil; reduce heat and cover.
4. Cook until potatoes are tender (10 to 15 minutes).
5. Stir in the heavy cream and serve immediately.
This soup tastes even better the next day. You can even make some corn bread (which is what we did). Just follow the directions on the box. Sometimes you can save time and money by just getting a corn bread mix.
I hope you enjoy this recipe!
Peace, love and no beef!