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I sat down to eat some Spicy Corn Chowder that I made a couple days before – one, because I didn’t want it to go to waste; and two – I knew they wouldn’t let me eat at the hospital, so I wanted to have my last meal.
Corn Chowder is one of my favorite soups. I even used to make a vegan version. Also, since it’s, basically, the only soup my husband will eat, I make it quite a bit in the fall.
I made it for dinner the other night – the first time since Zoe was born.
- olive oil
- a pat of butter
- 1 medium yellow onion, chopped
- 2 cloves of garlic, minced
- 2 sticks of celery, chopped (if you have it)
- 2-3 red potatoes, chopped into large chunks (you don’t have to peel them)
- salt and pepper
- cayenne pepper (because we like it spicy)
- 1 bag of frozen corn
- 4 cups of broth (or I mostly use organic vegetarian bouillon)
- 2 cups of milk (almond or rice milk both work if you want to make the vegan version)
- 4-5 strips of bacon, cooked and chopped into crispy bits (you can omit the bacon to make this vegetarian, but add some smokey paprika)
In a large saucepan, heat the olive oil to coat the pan, then add the pat of butter. Add the onion and saute until they get translucent. Add the garlic and saute a couple minutes more. Next, add the celery, and potatoes. Season with salt, pepper, and cayenne pepper.
Then add the broth, and simmer until the potatoes are almost tender. Add the corn and milk, and bring to simmer again. Lastly, add the bacon and simmer for another 20-30 minutes or so. Make sure you taste it to see if needs more seasoning!
Serve with a salad and bread. Enjoy!
Serves 4-6 people. Takes about 90 min. to chop and cook everything.
PS. my first meal after I delivered Zoe was from the hospital cafeteria – eggs, bacon, and biscuits with jam. I ate like I never ate before.