Saturday, December 24, 2011

On Moderation: Vegetarian Corn Chowder

(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.
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  1. Oooh, this recipe looks YU-MMMY!!!!! And, ug, yes, hate the excess of the holidays. As much as I try to rein it 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.

  2. Love 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

    This chowder sounds delicious! Veggiefull and creamy at the same it.

  3. 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. :)

    Happy holidays to your fam, Justine!

  4. So cute! You must have had a good laugh when you saw that note.

  5. Those poor, poor gingerbread people. I hope they at least received a proper burial.

    Not that I'm too heavily into numerology, but I am your 100th follower, and that's pretty sweet.

  6. I love the note! And the chowder looks great. May make it into our soup pot this week!

  7. What a sweet note. I may have to admit that he's wiser than I am. Happy Holidays!!!!

  8. Your corn chowder looks terrific. And a great antidote to the large amount of food eaten yesterday!

  9. Gingerbread 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!


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