Friday, October 31, 2008
Winter Corn Chowder
I did it! I made it through a month of frequent food blogging. I am pretty sure that I won't be able to keep up the pace, but it has been a fun adventure for me. I am going to leave you with a real gem. This soup is the Winter Corn Chowder from The Vegetarian Slow Cooker cookbook.
When my mom gave me this cookbook, she flagged some of the recipes that she thought I might enjoy. This is one of her selections and she was right! This may be my favorite recipe out of this book so far.
The only substitution I made was using fresh sweet potatoes instead of yukon gold potatoes. I had the sweet potatoes on hand and I thought it would bring out more colors for a brighter, fresher looking soup.
Someone was glad this was a slower cooker meal because she just wasn't in the mood to cook today. Sometimes being a cat is hard work, especially if there is sun in Oregon, you have to soak that up when you get a chance.
After the soup had cooked, I blended 2 cups of it in the food processor to give the whole soup a thicker consistency. In general, I think that people use some sort of cream to make corn chowder thicker, so I enjoyed the option of just blending up the vegetables.
The real gold star for this recipe is the garnish. Now I am one to normally ignore information about "garnishes" in recipes. But this recipe called for fresh chives and tomatoes and I thought that sounded good. Aside from making the soup brighter and more colorful, the garnish made this soup taste amazing. Everything tasted so fresh and wonderful!