Ahh, it’s been a while!! One of my goals this summer was to be more active on the blog sharing recipes, healthy living insight, and keeping myself engaged with writing. It’s pretty obvious, though, that it fell to the wayside [oops!!]. Regardless, this summer has been so wonderful! We’ve traveled a lot – a day in Charleston and a week in Myrtle Beach with my boyfriend’s family, a night at a Virginia B&B to experience incredible fresh oysters & crabs, a fantastic weekend in Maine celebrating a close friend’s birthday with lobster, sailing, and R&R by the water [it was magical!], and coming up is 5 days in Denver to celebrate a friends’ wedding and a few days after that in Arizona to see my beautiful niece and the rest of my family – including my brother who is coming in from Oregon! Seriously, how lucky am I?
Besides travel, the summer has been filled with a lot of work [& homework], but a lot of play also. It’s by far my favorite season – the sun is bright, the days are long, and the weather is hard to beat. Not to mention, the produce is outstanding! We’ve been fortunate to get amazing heirloom tomatoes, beautiful purple & white speckled eggplant, and sweet, sweet corn from local farmers in our area. Nothing tastes like summer than sweet corn, right?
Each week I try to use our week’s bounty of produce so I don’t have to toss spoiled food into the compost. But week night dinners, in particular, can become mundane when recipes or techniques are used too often. Really, you can only eat roasted or grilled veggies so often, and in the summer it’s less-than-ideal to have too many heating elements going each evening after a sweltering day anyway.
So, switch it up a bit? Avoid too much cooking? That’s when the recipe for Delicious Corn Chowdah came about. Inspired a bit by our trip to Maine and a tasty creamed corn dish we had with an incredible lobster dinner, there’s nothing exquisitely classy about this dish. Though it does make an impressive and delicious meal or side – in less than 20 minutes! And the only cooking that’s done is a little sautéing of the onion and garlic, along with the heating of the soup in a saucepan – the rest is taken care of by the blender. Booyahhh. Bonus: sweet corn also is loaded with fiber and a phytochemical, lutein, that’s great for healthy eye sight! What’s not to love?
Delicious Corn Chowdah
Makes 4 servings
- 3 ears fresh corn, the husk peeled off, or about 2 1/2 cups frozen corn
- 1 yellow onion
- 2 large cloves of garlic
- 1 in. piece of ginger, peeled
- a bunch of cilantro
- 1 cup coconut milk
- 1 cup vegetable or chicken broth
- 1 tbsp chipotle powder
To begin, prep the onion and garlic by chopping them – but don’t pay too much attention to their size, as you’ll be blending them anyway. Heat a pan with a tablespoon of coconut oil over medium heat, and sauté the onion and garlic until the onion is translucent; be sure to stir often so the garlic does not burn. Then, cut all the corn off the cob and place inside the blender; if you’re using frozen corn kernels, you will add the corn to the same pan as the onion and garlic after they have been removed to the blender – this is simply to heat the corn so as not to add frozen kernels to the blender.
Once the onion and garlic is cooked, add the sauté mix t0 the blender. Then add the remaining ingredients, tearing the cilantro stems in half. Blend the chowder until the consistency is smooth, but some whole kernels still remain – add more liquid at this point, if necessary. Add in salt and pepper to taste, also – I added about 1/2 tsp each [be aware that there may already may be added salt if your broth is not sodium-free]. Once blending and tasting is complete, heat in a saucepan until just warmed enough to your liking, but try to avoid a boil. It’s even good chilled – gazpacho-style!
To make it extra classy, finish each bowl off with corn kernels and a fresh spring of cilantro. Enjoy as a meal with a crusty piece of sourdough bread or alongside a beautiful fillet of grilled salmon!
This chowder is a great side dish or main attraction when having guests over for an end of summer soirée. Simple, requires little prep, but provides big taste! If you have leftovers, the flavors are even better the next day after melding together overnight and it makes a great lunch.
How do you make the most of your end of summer produce??