Corn Cravings & Sick Babies…

corn chowder

WOWSA, what a week. Since last Saturday we have been living quite the unpredictable life over here, dealing with a bad virus that took our poor little Char down. Needless to say, Nick and I are spent. Aren’t weekends supposed to relax you??? I’m hopeful that we all wake up tomorrow feeling 100% better. Due to our lack of energy, dinner tonight was a very basic soup, but one that turned out even better than we had hoped for. I’ve been craving corn for some time now, but it’s not super easy to find in the grocery stores given the season. Well, today we spotted fresh corn, and we decided to go with a corn and red pepper chowder. It that tasted so deliciously creamy, yet didn’t have one dash of cream in it; boy was it to die for! We kept it simple, pairing the soup with a nice baguette on the side, allowing for a super quick cleanup and early bedtime for all. 

corn chowder 2

Corn & Red Pepper Chowder: 2-4 depending on if entree or appetizer

Ingredients: 

  • 6 corn on the cobs
  • 1 box of chicken broth or stock
  • 1 red pepper; diced
  • 2 yellow onions; diced
  • 1 1/2 table spoons of flour
  • salt & pepper to your tasting
  • 1 tbsp of butter
  • 2 to 3 tbsp of olive oil

Instructions:

  1. Pre-heat oven to 400F.
  2. Cut the kernels of corn off the cob, using a large sharp knife.
  3. Toss the corn in a mixing bowl with salt, pepper, and a little olive oil.
  4. In another bowl, toss the chopped red pepper with salt, pepper, and a little olive oil.
  5. Pour both the corn and red pepper onto a baking sheet, arranging in roughly a single layer, but keep them separate from each other.
  6. Roast in the oven for 25 mins.
  7. Heat 1 table spoon of butter over medium heat in the soup pot.
  8. Add diced onions to the pot, and saute until golden for about 5 mins.
  9. Sprinkle the onions with flour, stirring constantly, until browned, about 1 minute.
  10. Add chicken stock and most of the corn to the pot (*save roughly 1/6 of the corn for the end).
  11. Bring the pot to a boil and let simmer for 20 minutes.
  12. Blend the soup until smooth (we use a hand held blender).
  13. Add salt and pepper to your liking.
  14. Add the remaining corn and all of the red pepper to the soup pot and stir for just a few minutes before serving.

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