Sex-y Corn Chowdah

Corn chowder is flipping delicious. Actually, you can put any creamy soup in a bowl, call it chowder, and I will love it, but that’s another issue entirely. #gordo


The only problem with this arguably perfect food is that it is often full of cream and butter, which in moderation are aces, but don’t exactly make for healthy nightly fare. Well, no more. I have created a chowder that is both vegan and made out of six vegetables!

All the veggies / who independent / throw your hands up at me!

I’m really sorry about that. Every time I’m passionate about something, I start helplessly paraphrasing Beyoncé. Six vegetables,  though! Now are we getting the title? Where my AP Latin nerds at?

Anyway, here’s my foolproof corn chowder recipe!

Sex-y Corn Chowdah

  • 4 cups corn kernels (fresh is best, frozen will do)
  • 5 cups vegetable broth
  • 1 yellow onion, chopped
  • 3 ribs celery, chopped
  • 1 large russet potato, chopped
  • 1 yellow bell pepper, chopped
  • 1 large organic carrot, peeled and chopped
  • 3 cloves garlic, chopped
  • 1/4 cup scallions, chopped (the green parts)
  • salt
  • black pepper to taste
  • 1 tsp dried basil
  • juice of half a lemon

Some like it hot…for extra zazz, add 1/4 tsp. of cayenne pepper, or a tablespoon of pimenta moida in with the garlic. Highly recommend.

If using corn cobs: lightly grill or roast the cobs. Let cool and cut the kernels off the cob.

If using frozen corn: measure out 4 cups. Line a baking sheet with parchment paper. Spread the kernels out, drizzle with olive oil and dust with salt. Roast at 400 degrees for a few minutes, until the kernels start to brown.

Heat the olive oil in a large pot and add the onion and celery. Sprinkle with 1/4 tsp salt and stir. Cook for 3-5 minutes, until the onion is translucent. Next add the carrot, bell pepper, and potato. Cook for another few minutes, adding black pepper and more salt if desired. Next, add the garlic, 3/4 of the corn, and dried basil. Stir and cook until the garlic becomes fragrant. Next, add the broth and let simmer for 10 minutes, or until the potato is fork tender. Remove the pot from heat and blend the soup with an immersion blender until creamy. Once blended, return the pot to low heat and add the lemon juice and the remaining 1/4 of the roasted corn. Simmer for a few more minutes to allow the flavors to combine. Turn off the heat and add the chopped scallions. Stir around and then taste to see if more lemon juice, salt, black pepper, or basil is needed. Serve immediately and top with more chopped scallions, shredded cheddar cheese, or sour cream if desired. Happy snacking!

 

**Recipe is loosely adapted from the Thug Kitchen Cookbook. Credit where credit is due!

 

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“It’s the little things.”

…is something that my mother-in-law-to-be uses so frequently, that it’s a staple phrase in any impression of her. Normally, we roll our eyes at her clichés (i.e. “don’t sweat the small stuff” and “cherish the moments”) but today, I find myself really appreciative of one tiny, little thing.

IMG_9306

My kitchen pegboard, you guys. I finally did it. (Disclaimer: I was 22 when I picked out those curtains, and was going for colorful country décor instead of my current vision of a neutral, modern space.)

I don’t know who officially “invented” this method of storage, but Julia Child (a.k.a. the life inspiration of us all) famously used it, and it’s no surprise why. It turns an otherwise empty, boring wall, into a functional work of art!

The cabinet/drawer situation in my kitchen is less than ideal, considering my love for cookware. I had been dying to do this for ages, so one day I just drove over to Home Depot and got my supplies! My father-in-law-to-be (I must really like these people, huh?) built a frame on which to mount the pegboard, and hung it up today. Now I have an entire cupboard for dry/paper goods! So much less counter-clutter!

Room by room, this former bachelor-pad is turning into a home. An inspiring space is so important to me—it allows me to feel refreshed and productive, a major plus considering this is my last year of college (FINALLY)  and I have to knock it out of the park. I recently transitioned from using a wall-facing desk in my foyer/office/mudroom/misery pit, to making the kitchen table my home base. The kitchen is my happy place—cooking and eating are my favorite things to do—so working in a comfortable, familiar atmosphere has been so inspiring! My new view while I work is a piece of my art, brightly-painted tchotchke shelves, and our stereo—everything from writing papers to paying bills has been 100 times more interesting.

The kitchen is nowhere near finished. I’d still like an island and a new fridge, both of which are in progress projects, and to whitewash or paint our cabinets white, but in its current state, our kitchen is functional and aesthetically-pleasing. Like Pinterest Junior.

image via Google
image via Google

I don’t know if Ms. Child would be horrified that I made my version of (vegan) “Warm the Fuck Up” Minestrone from Thug Kitchen’s cookbook tonight, but I’m sure she’d be glad that women of my generation are still cooking, and relishing the process.

–DellaBites