Thursday, August 12, 2010


Share it Please
I am a bad food blogger...why? Because...

1) I haven't posted a new recipe adventure in over a week
2) I declined to post said recipe adventure from last week because it turned out to be yucky
3) I completely forgot to take photos of this recipe until the very end

Sigh...forgive me as penance for these egregious errors I will tell you the slightly embarrassing story of the epic fail recipe (see #2).

To be fair, the recipe was edible. It was just so outrageously salty we all drank about 2 liters of water with our meal! I tried a new basil marinade for a chicken/mushroom saute that I served over brown rice. It had red wine vinegar, olive oil, basil, pepper, lemon juice and (dun dun dun) SALT. I should have known when I looked at the recipe that salt content was called for 2 tbsp. of salt in a very modest amount of vinegar/oil/juice, so the main ingredient brought to the forefront of flavor was one that I will forever refer to as "SUPER BRINE". To make a long story short, we choked down dinner, but next time I make that marinade I'll be leaving the salt out completely and then adding a small amount to taste as I cook the chicken.

So now that you all have had a good chuckle at my penance, here's tonight's fabulous chowder recipe! It is remarkably low in fat and provides over 13 grams of protein without any meat (hello to all my exclusive veggie consuming friends out there!).

Summer Squash and Corn Chowder


- 1 cup thinly sliced green onions
- 1/2 cup chopped celery
- 1 pound (about 2 heaping cups) of chopped yellow squash (think bite-sized chunks)
- 1 pound or 2 heaping cups frozen or fresh corn (we used fresh frozen from last summer)
- 2 1/4 cups of lowfat milk (we used 1%)
- 1 tbsp. chopped fresh thyme
- salt and pepper to taste
- 1/4 cup of shredded sharp cheddar cheese

1. Heat 2 tsp. olive oil in a large dutch oven pot. Then add 1/2 cup green onions, celery and squash. Saute about 8-10 minutes until veggies are nice and fork-tender.

2. Reserve 1 cup of corn and set it aside. Place the remaining corn and 1 cup of the milk in a blender. Process until smooth. Once smooth, add the remaining milk and thyme. Sprinkle salt and pepper liberally. Pulse a few times until just combined.

3. Add pureed mixture and reserved 1 cup corn to the veggies in the dutch oven. Reduce heat to low and cook 8 minutes until thoroughly heated, stirring constantly. During this process add salt and pepper to taste.

4. You can let the soup simmer on low to combine flavors for about 15-20 minutes if you need to, then ladle it into bowls, topping it with the cheddar cheese and green onions.

It was delicious! It had a surprisingly rich, creamy texture that I've never had in a soup without adding heavy cream or potatoes. The squash and corn were tender and worked really well together with the thyme. I served it up with fresh tomato bruchetta spooned over toasted french bread. It's definitely a recipe I'll be making again!

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