Then last night I made corn chowder and HAD to share! Since the weather is turning chilly and because I just LOVE soup I thought this was good timing.
Here is the recipe. It's super simple and Delish! I hope you try it and it warms you up on a cold fall night!
Corn Chowder
3 cups frozen corn
3 cups water or vegetable stock*
3 cups almond milk(or any other non-dairy milk)
3 heaping tablespoons flour
1 large carrot, finely chopped
3 stalks celery, finely chopped
1 large onion, chopped
4 small-ish red potatoes, diced small
3-4 cloves garlic, minced or pressed
2 tbsp oil
generous sprinkle dried thyme, about 2 teaspoons?
Salt and pepper to taste
In a large pot heat oil over medium heat and add the onion, celery, carrot and potatoes. Cook a few minutes until the onion is translucent. Add the garlic, thyme, salt and pepper. Stir and cook another minute until fragrant. Next add the flour and stir it in so the veggies are covered and the flour absorbs the oil. Cook for 2-3 minutes. Then turn the heat up to high and SLOWLY add the liquids. Start with the stock (or water) and add about 1 cup at a time, stirring to combine. After each batch allow the liquid to boil so the soup will thicken. Once all of the liquid is in add the corn and turn the heat back down to medium. Simmer for 25 minutes and ENJOY!
This soup is a complete meal with bread or salad. I love it with a grilled "cheese" on sourdough. :)
*Extra Tip*
Save the ends of all the veggies you chop on a daily basis (carrots, celery, onions, potatoes, broccoli, zucchini) any "scraps" and put them in a zip top bag in the freezer. Instead of wasting money on buying vegetable stock use these scraps to make it. When the bag is full, put the veggies in a large pot, cover with cold water and boil for about 20 minutes. The longer you boil the stronger the flavor will be. Then strain the stock into a container and save in the fridge until you're ready to use. You can reuse the same bag in the freezer over and over. Less waste and you save money! :)
