I know it’s the first day of spring, but, the groundhog saw his shadow not too long ago in my area of the country, and being that it’s still 32 degrees and windy outside, I needed something quick and easy to hold me over for dinner yesterday. This corn chowder came to mind because I already had the ingredients laying around; I mean, who doesn’t have corn in their freezer? I would love to say I still had some left over from last summer’s crop that I cut off the stalk, but unfortunately that is all gone. It was about 1:30, I was prepping for a meeting, and needed something totally doable for dinner. Yes it’s true, even career minded mothers have to prepare a healthy dinner for their families! The prep took about 1/2 hour and began just before 2:00, I got out the door to a meeting, picked up the kids at school, fit in a short play-date so they could run around outside for an hour after school, and then came home to a house that smelled delicious. Not a bad example of time management!
1 medium vidalia onion, diced
1 medium green or red pepper, diced
4 ribs of celery, diced
1 lb corn (use some of those leftovers you sliced off the stalk and put in the freezer last summer!)
or a bag of frozen corn will work too
2-3 russet potatoes, skinned and diced
2 cups unsweetened almond milk
2 cups vegetable broth
1 tsp. tarragon
salt & pepper
If you want it spicy, add 1/2 tsp chipotle chile powder or some diced jalapeno
garnish with scallions, parsley, or kale if desired
Saute the onion, pepper, and celery until the onion is translucent. I took the easy way out and added the sauté and remaining ingredients to a crock pot and left it on for a few hours. Serve with crusty bread and salad for a complete meal.
Note: If you want the chowder thicker, add 1/4 cup arrowroot with a few tablespoons of vegetable broth and add that to the soup mixture.