It is so nice to get back to my normal routine! However around 9am this morning the Jet lag started to kick in and I was exhausted. So what it is one to do when there tired? Well go to Starbucks of course. That was just what I needed to give me some energy to get me through the rest of the day. When I got home from work, I did the beginning workout for the Bosu ball. It was the first time I ever used one. It was fun and I originally thought this isn’t going to do much, I was wrong! I was sweating and my legs are sore and I only worked out for about 30 minutes. Have you ever used a Bosu ball? Can you recommend any videos I could use to workout to it?
After my workout, I rummaged through my empty refrigerator and found 6 ears of corn that needed to be used up, so I decided to make corn chowder. I figured with the cold weather and rain that we had today, it would be a great night for soup! I have to say I am pretty pleased with the results.
The soup was thick and creamy and I didn’t use milk in it. My Husband said it tasted like cream of corn, which it kind of did. I debated about using more spices, but I really liked the flavor that it was, which was sweet with a hint of spice!
I decided to go light with toppings, and I just used some chopped tomatoes and crushed tortilla chips. This would also be good topped with hot sauce and avocados but I didn’t have either in the house. I really need to do some grocery shopping!!
I was going to serve the soup with some crusty garlic bread, but decided to stay away from bread for a little while, since I consumed my weight in bread while in Europe. I decided to make a chicken and cheese quesadilla using a Flat Out bread. I split it with my Hubby. For a man who doesn’t like healthy type foods he loves the Flat Out Bread.
A creamy healthy soup made with fresh corn and spices.
- 1/4 cup onion, diced
- 2 cloves garlic, diced
- 1 tbsp. butter (I used Brumble and Brown)
- 5 cups corn (717 grams, 6 ears of corn)
- 3 cups chicken broth, low sodium
- 1/4 tsp. chipotle powder
- 1/4 tsp. salt
- 1/2 tsp ground pepper
- Optional Toppings:
- tomatoes, diced
- avocado, diced
- Tortilla Chips, crushed
- In a large pot add butter, onion and garlic;saute until soft about 5 minutes. Add corn and chicken broth and cook for about 5 minutes to soften corn.
- With a hand blender; process until smooth or in small batches add to a blender and process until smooth.
- Add chipotle powder, salt and pepper. Set heat to medium; bring to a boil, and reduce the heat to simmer for about 10 - 15 minutes. Stir occasionally.
- Serve in a bowl and add additional toppings.
- Additional toppings: tomatoes, avocado, tortilla chips
Calories per cup: 121.8, Fat: 2.3, Sodium: 68, Potassium: 337, Carbs: 24, Fiber: 3.4, Sugar: 3.9, Protein: 5
Well my Peeps, time for me to go! I have dishes to do and then I want to rest up for the rest of the evening. I’m starting to get tired. I really don’t know how people can travel so much? I give them a lot of credit!!
The winner of the Coffee Giveaway is Suzzane H. Congratulations! I’ll send you an e-mail to get your shipping information.
Have a wonderful day!!