I hope you all had a great weekend. We went out to dinner for our 7th wedding anniversary (which is actually today) and just had a quiet weekend around the house. I just started “The Plan” yesterday so I’m on a 3 day cleanse. The plan is all about identifying which foods aren’t healthy for your body’s chemistry. After the short cleanse I will start to introduce food items one day at a time to see if I have a reaction. Ever since I found out that I have an inflammatory problem last year I’ve been sticking to a list of good foods and avoiding “bad” foods but I don’t know if it is really working for me. I decided to do The Plan to see what really works for me once and for all. The process is 20 days long, I hope I can make it to the end!
Prior to starting The Plan I made this great recipe for summer corn chowder. There is nothing better than fresh corn on the cob, hopefully it will be one of my good foods! We have a local farmer’s market every Thursday and the corn booth is one of my favorites because the farmer is really funny. He is always trying to talk me into dozens of ears of corn so I’ve been trying to find other ways to make it besides boiling it or grilling it.
I found lots of inspiration online and decided to try to make a corn soup. I took one thing from each of them to come up with the recipe for what I call summer corn chowder. Most recipes call for chicken bouillon or some kind of chicken flavoring so I decided to throw in a special ingredient from my home state of Michigan, Zehnder’s chicken seasoning.
Here is the recipe…
- 1/2 teaspoon olive oil
- 1/3 cup chopped scallions
- 1 tablespoon of minced garlic
- 3 1/2 cups fresh corn kernels, cut from the cob, I used 4 ears
- 1 medium russet potato, peeled and diced
- 5 cups milk (I used skim)
- 1 tablespoon of chicken seasoning, (I used Zehnder’s but you could use anything)
- 1 tablespoons chopped fresh cilantro plus extra for garnish
- 1/2 cup greek yogurt
- salt and fresh pepper, to taste
- Handful of crumbled queso fresco
- Heat oil and saute garlic for few seconds in a dutch oven.
- Add oil and sauté scallions and garlic for 1 minute.
- Add the corn, potatoes, milk, chicken seasoning, and cilantro in a large pot and bring to a boil. Let it heat up slowly so you don’t burn the bottom of the pot.
- Once it begins to boil, turn the heat to low, cover and simmer for approximately 35 minutes, stirring occasionally.
- If you have an immersion blender add the greek yogurt and puree the soup until it’s smooth. If you don’t have one (I bought one last night) let the soup cool for a bit and add greek yogurt to the soup. Ladle half the soup into the blender and puree, remove pureed soup from the blender and place in a bowl and then add the other half of the soup and repeat. Return to the dutch oven.
- Season with salt and pepper and reheat over low heat 2-3 minutes, stirring occasionally.
- Soups ready! Pour into bowls and season with cheese, cilantro and anything else that sounds good. I also seasoned with avocado and served the soup with chips and guacamole for a great dinner.
Doesn’t it look great? I hope you give it a try!