Corn Chowder

Hi Everyone,

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.

Corn Chowder

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

A creamy healthy soup made with fresh corn and spices.

Serves: 6 cups

Ingredients

• ¼ 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
• ¼ tsp. chipotle powder
• ¼ tsp. salt
• ½ tsp ground pepper
• Optional Toppings:
• tomatoes, diced
• avocado, diced
• Tortilla Chips, crushed

Instructions

1. 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.
2. With a hand blender; process until smooth or in small batches add to a blender and process until smooth.
3. 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.
4. Serve in a bowl and add additional toppings.
5. Additional toppings: tomatoes, avocado, tortilla chips

Notes

Calories per cup: 121.8, Fat: 2.3, Sodium: 68, Potassium: 337, Carbs: 24, Fiber: 3.4, Sugar: 3.9, Protein: 5

Nutrition Information

Serving size: 1 cup

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3.5.3251

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!!

Toodles,

Jennifer