(Welcome ICLW visitors! If you want a brief back story, click here: the short version is that I'm mom to two after experiencing RPL and secondary IF. I make, talk about and take pictures of food, because doing so makes me happy and keeps me mostly out of trouble. I believe in the power of good food to nourish the body and soul. I also muse about life, yoga, and being a compassionate, mindful human being. I hope you'll poke around and stay a while.)
On Friday, my son came home from school with a gingerbread house.
By Sunday, it was starting to look sort of like post-WWII Dresden. He decided to attach a little note to it:
Truth be told, I was helping to demolish this cultural artifact. But you sort of have to love the "soup-na.zi" tone.
In many ways, this really is perfect, isn't it? How many of us overindulge during the holidays? In food? In shopping? In something else?
My son's note was a nod to moderation. Yes, you can nibble on the gingerbread house. But remember what happened to Hansel and Gretel?
This corn chowder was something I threw together last night; it's perfect for rainy, chilly days, and it uses things you probably already have in your pantry. It's also a good stand-by for when you've overindulged: comfort food without the discomfort that usually comes with it.
2 T. butter
1 T. olive oil
1 onion, chopped
1/2 c. scallions, chopped
1/2 t. thyme
1 stalk celery, choppped
2 carrots, chopped
1/4 c. flour
2 c. vegetable stock
2 c. milk (or half and half, or non-dairy milk of your choice)
2 potatoes, peeled and chopped
4 1/2 - 5 c. corn (about 6 ears' worth)
Melt the butter and olive oil in a large heavy pot over medium heat. Add onion and saute until tender, about 5-7 minutes.
Add scallions, thyme celery, and carrots; saute about 2-3 minutes.
Add flour and stir to coat, cooking until the flour begins to brown and become fragrant, about 2-3 minutes.
Slowly add vegetable stock and milk, bring to a boil. Reduce heat to medium and cook, stirring continuously with a whisk until the mixture begins to thicken. Add potatoes and corn, and cook until potatoes are soft, about 10 minutes.
Season with salt and pepper to taste.