Vegetable Corn Chowder is the perfect use for your end of the season corn on the cob mixed with vegetables, milk and pureed into a creamy, delicious soup.
Today I am excited to share my thoughts on Lisa Leake’s new cookbook 100 Days of Real Food along with her recipe for Vegetable Corn Chowder. I have followed Lisa’s blog for a while now and really love her tips and tricks for buying products that use real ingredients and how to incorporate real food into your daily lives. I also ppreciate her lunchbox and kid friendly food ideas since I feed a picky toddler!
100 Days of Real Food also goes through processed ingredients, for example refined sugar, and offers the real food substitute of honey or maple syrup. She has a long list of these swaps that really help when trying to eat more real food and less processed ingredients. Lisa also talks about grocery shopping and what to look for in organic products, what stores and places to find the types of products that are considered real food. I don’t know about you but I sometimes feel overwhelmed at the grocery store with the hundreds of brands offered for each product so having a guide to the best options is very helpful.
After reading through Lisa’s cookbook I was pleasantly surprised by how easy she makes real food. I have found that a lot of the books and websites out there can be complicated, and confusing when it comes to real food. Lisa puts it in simple words that the average person can understand. I don’t know about you but I often find it overwhelming when I go to the grocery store and start reading labels because so many products these days have a lot of added ingredients that I do not want my family eating but finding the right alternative can be tricky.
Lisa’s recipes are also easy to make and only use wholesome, real ingredients. As a Mom of little ones I am always looking for family friendly ideas to feed my kids that are nutritious and use the least amount of processed ingredients as possible (if any at all). Today’s recipe for Vegetable Corn Chowder is a great recipe for the end of summer, beginning of fall and the corn on the cob that you might come across at the farmers market or grocery store. If you don’t have corn on the cob on hand then substitute frozen corn.
This recipe is easy to make and makes a big batch of soup that you can save for lunches throughout the week or freeze for later. Can’t beat that!Print
- 3 Tablespoons butter
- 2 Tablespoons whole-wheat flour
- 1 medium onion, diced
- 3 large carrots, peeled and diced
- 3 large celery stalks, diced
- 3 cups corn kernles (fresh or frozen; no need to defrost)
- 1 teaspoon salt
- Cayenne pepper, to taste
- 2 cups chicken stock or vegetable broth (homemade preferred)
- 2 cups milk
- In a large soup pot over medium high, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4 to 5 minutes. This is called making roux.
- Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5 to 6 minutes.
- Add the corn, salt, and cayenne pepper to the pot and cook, stirring, for another 2 to 3 minutes. (If using frozen corn, add a minute to the cooking time).
- Pour in the stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
- Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.
Recipe from 100 Days of Real Food with permission from Lisa
I was given a copy of 100 Days of Real Food to review. As always opinions are 100% my own.