(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.
Vegetarian Corn Chowder
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.
Oooh, this recipe looks YU-MMMY!!!!! And, ug, yes, hate the excess of the holidays. As much as I try to rein it in...my relatives ALWAYS push me over the edge. I make just enough cookies for a few days...they bring multiple pies, cakes, cookies, etc. More than 4 adults and 1 child could eat in a month. I try and just buy one present per person, but really invest in a nice present...they buy literally 50 different "presents" of junk for each person that I just end up taking to good will. Sigh. Hope you have a great day with your family and LOVE this recipe.
ReplyDeleteLove that your son already understands the concept of moderation! Although...I'm not quite sure I could control myself around all that gingerbread either. :P
ReplyDeleteThis chowder sounds delicious! Veggiefull and creamy at the same time...love it.
Oh, man, that note is adorable:) I've never made corn chowder before, or any chowder for that matter. But love a cozy, steamy bowl of warm goodness, and I just might have to take a go at this one. :)
ReplyDeleteHappy holidays to your fam, Justine!
So cute! You must have had a good laugh when you saw that note.
ReplyDeleteThose poor, poor gingerbread people. I hope they at least received a proper burial.
ReplyDeleteNot that I'm too heavily into numerology, but I am your 100th follower, and that's pretty sweet.
I love the note! And the chowder looks great. May make it into our soup pot this week!
ReplyDeleteWhat a sweet note. I may have to admit that he's wiser than I am. Happy Holidays!!!!
ReplyDeleteYour corn chowder looks terrific. And a great antidote to the large amount of food eaten yesterday!
ReplyDeleteGingerbread is my favorite so that house would have probably been gone before anyone could attach a note to it LOL! Your son is too cute. I love a good corn chowder and this sounds and looks like an amazing recipe. I can't wait to try it!
ReplyDelete