Green Chile and Corn Chowder

green chile and corn chowder
Matt’s been talking for a few weeks, now, about the corn chowder I made around this time last year.  I made a curried corn chowder when we lived in our apartment a few years ago and it was definitely something to write home about, although no one wrote about it and we just enjoyed it, as people tended to do before Facebook.  Last year, the chowder was more traditional, but nonetheless delicious, and for some reason, so summery, despite its warmth and chowdery-ness.  Sweet summer corn, smoked bacon, and this year: the addition of roasted green chiles.

The joys of making a soup or stew, for me, are in the slow development of flavors, and figuring out the best way to go about that process.  This time, I knew I wanted to really preserve that sweet corn flavor while at the same time, bring in a little heat and umami that a roasted green chile can provide.  So,  at the beginning of cooking, I let the chilies and half the corn roast together and I let the trimmed corn cobs boil in the broth the entire time, to draw out the sweet milkiness that is left after you trim the corn off the cobs.  I pureed half the ingredients to blend up the chile skins, which I left on for flavor, and then added more chilies and fresh corn at the end, along with super smoky bacon to round everything out.  The results were pretty balanced;  just enough heat from the chilies, sweetness from the corn, and perfect with a crusty piece of bread to soak up all those flavors.

Summer is winding down and even if you miss out on making this soup while everything is still fresh, the method of cooking will give you wonderful flavors well into the winter soup months.  Enjoy!

green chile corn chowder
Roasted Green Chile and Corn Chowder
serves 6-8

4 strips of thick cut bacon, cut into 1/4″ strips
1 small onion, diced (about 1 cup)
2 ribs celery, diced (about a cup)
4 roasted green chilies (two whole, two peeled, seeded and diced)
4 ears of corn, kernels removed and cobs reserved
4 cups low-sodium chicken stock
5 ounces small, fingerling potatoes, cut into 1/2″ slices
1 1/2 cups half and half

Cook bacon in a large stock pot over medium-high heat until fat renders and bacon crisps.  Remove bacon with a slotted spoon and set aside on a paper towel to drain.

Add onions, celery, two whole green chilies (stems removed) and half the corn kernels to the pan and cook, stirring, until the onions are translucent.  Add chicken stock and corn cobs and bring to a boil.  Let simmer for 15-20 minutes.

Remove the cobs from the broth and discard.  Puree the soup with an immersion blender or in batches in a blender until very smooth.   If you used a blender, return the pureed soup back to the pot and add the remaining corn, potatoes and chilies and cook until the potatoes are tender, about 15-20 minutes.  Add half and half and adjust seasoning with salt and pepper.  Stir in the bacon and bring the soup back up to a simmer. You can also just use the bacon as a garnish if you want it to remain crispy. Serve with crusty, buttery bread and enjoy!

 

 

Chilled Strawberry Soup

Chilled Strawberry Soup
I ran across this interesting recipe last week and wanted desperately to try it.  A chilled strawberry soup!  What could be more summery or fun?

The original recipe called for Riesling and a garnish of black pepper and olive oil and next time I do it, I really want to try that version.  Since I would be serving it to Olive and wouldn’t be cooking the alcohol out, I decided to alter the 1/2 cup of Riesling for lime juice and I think the results were so refreshing.  Some might call this a smoothie, and it basically is, but it’s thinner and if you go the adult version route, it would certainly be more elevated than a smoothie.  Olive loved this different snack and I loved it for breakfast this morning!  I garnished the soup with a bit of chocolate mint from my plant out back.  Did you know there was such a thing as chocolate mint?!  I didn’t but was intrigued and I think there is a subtle smooth difference between it and basic sweet mint (which has the quintessential “gum” flavor).  I thought mint and hints of chocolate would be great on a strawberry soup and it was – next time I may even add some dark chocolate shavings as a garnish!

Enjoy!  It’s a hot one out there, today!

Chilled Strawberry Soup
makes about 3 cups

3 cups strawberries, hulled
1 cup plain Greek yogurt
Juice from two large limes (about 1/2 cup)
1/3 cup raw honey
Garnish: mint, chocolate, cracked pepper

Put all ingredients except the garnish in a blender or food processor and blend for about a minute, scraping down the sides.  If you want to go the extra mile, strain the soup through a fine mesh sieve to remove the seeds. Chill for at least an hour and garnish as you wish!  (I didn’t chill ours at all and it was great).

Chicken Avocado Taquitos with Red Pepper Soup

chicken taquitos with green chili
These recipes jumped off the screen last Monday when I was looking for something quick, nutritious and slightly comforting to make for my family.  Both recipes come from the great world of Pinterest and they paired together like old friends.  The first was baked chicken taquitos and I improvised from the original recipe a bit and added avocado (because it improves nearly everything) and green chili powder instead of cayenne.  Both additions worked well and I’ll definitely make this recipe again!

The second recipe comes from a dear friend and fellow food blogger, Becky McGrew of Apronclad.com!  She made this roasted red pepper soup a while back and I have kept it in the back of my head as yet another wonderful soup to introduce new flavors to our little two-year old, Olive.  The soup made a wonderful dip for the taquitos and was obviously wonderful on its own as a starter/side dish for the meal.  It has some Italian herbs in it, which are awesome, but I think next time to match up a little better with the Mexican theme, I think I’d omit the basil and thyme and add in Mexican oregano and cilantro to finish.  Whatever you do, just make this soup.  It’s outstanding!  I didn’t mess with the recipe at all, so just go on over to Becky’s blog and get the recipe there, plus very nice step-by-step instructions!

chicken taquitos

Baked Chicken Avocado Taquitos*

2 boneless skinless chicken breasts, pounded to ½ inch thickness
½ teaspoon garlic salt
1 teaspoon green chili powder
½ teaspoon onion powder
1 teaspoon cumin
8 6-inch flour tortillas
1 cup shredded mexican blend or cheddar cheese
1 large, ripe avocado
Preheat oven to 450. Line a baking sheet with nonstick foil and spray heavily with cooking spray.

In a small bowl whisk together garlic salt, green chili powder, onion powder and cumin. Rub seasoning into both sides of chicken breasts. Spray a large pan or skillet with cooking spray and cook chicken over medium heat about 8-10 minutes or until cooked through. Chop chicken up into small cubes. Divide chicken evenly among all tortillas, spreading the chicken into a strip down the middle of each tortilla. Top chicken with about 2 tablespoons of shredded cheese and a few pieces of avocado. Tightly roll each tortilla into a taquito. Place end side down on prepared baking sheet. Spray taquitos heavily with cooking spray. Bake 10-15 minutes until tortilla edges begin to brown/blacken and cheese is melty. We dipped ours into the soup and also our favorite – Mexican crema!  Seriously, so much more flavor than sour cream!

*adapted from Creme de la Crumb

Happy New Year’s Resolutions and a Bowl of Hoppin’ John

Good Luck Peas
New Year’s resolutions are notorious for being too lofty and often unmet.  I’ve resolved to make my resolutions more about matters of the heart this year, rather than focusing on one particular flaw that needs improving.  Because as I’ve learned the hard way over the past few months, external flaws or bad habits are results of a ruined heart.  They are results of being far away from the Creator and instead, closer to the creation.  So instead of losing weight or being more organized or improving my correspondence with friends, or whatever needs improvement, I will instead put these resolutions on my list for 2014, and like the scriptures promise, “all these things will be added to you.”

1. Work for Christ instead of approval of men
2. Speak less frequently and listen more
3. Seek the Kingdom first thing in the morning through prayer, quiet time or reading
4. Look to the needs of others first
5. Treat Matt, Olive and everyone I come in contact with, like Christ would if He were me.

That should keep me quite busy this year.  I know for certain that  a year lived in this way will yield joy, whether good or bad things happen to me externally.  I think I’ll type these out and review them daily.  So many good things fall under these simple rules.  Preparing and serving good food could technically fall under resolutions 1, 4 and 5.  Today, I had the joy of keeping a tradition running in my family and preparing a huge pot of black eyed peas for us to have for lunch, lest we miss out on a year of good luck. Of course I don’t believe in superstition or luck, but I do believe in traditions and I look forward to them and I especially look forward to them if they are served with ham hocks and buttered corn bread.

Growing up, my Mammaw would bring us fresh frozen black eyed peas from her garden and we’d have them buttered with chopped, sweet onions.  Nothing fancy, just your obligatory New Years peas!  A few years ago I made a pot of dried beans with lots of bacon and chicken stock and it was pretty life-changing and so I have stuck to the same recipe, more or less, every year since.

Today, I give you my recipe for New Years black eyed peas, or Hoppin’ John, or whatever else you want to call it.  In true Family Meal style, Matt and I both contributed to this recipe.  I got the beans going, Matt made the cornbread, and Olive kept us entertained with things she found out in the yard as we took down Christmas decor.  I hope you have a wonderful rest of your day – it’s the only January 1, 2014 you’ll ever get,  so by all means, live it well!

Hoppin' John

New Years Day – Hoppin’ John

16oz bag of dried beans (if you use fresh, you’ll get to skip the first step)
1 sweet, medium white onion, chopped
1 green bell pepper, chopped
4 stalks of celery, chopped
3 tablespoons of butter
1 tablespoon olive oil
8 cups hot stock – I used beef stock, but chicken or vegetable would work fine, too.
1 large ham hock, or about 8 ounces chopped bacon or ham

1 recipe of really great skillet cornbread

In a large bowl, submerge the peas in water by at least 2 inches and let sit over night or at least 6 hours.

Drain the beans and set aside, picking through to remove any bad ones.  In a large, heavy pot over medium heat, add the butter and olive oil and let it start to bubble.  Add in the chopped vegetables and stir for about 10 minutes until they all begin to soften. Add in the black eyed peas and ham hock and stock and bring to a full boil.

Reduce heat and bring it down to an active simmer and let it cook on the stove, uncovered, for about 3 hours, until the beans are tender.  If you’re using fresh, you’ll probably only need to let it cook for 2, but just check occasionally for doneness.

Serve over cornbread with plenty of dashes of hot sauce and ring in the new year right!

Creamy White Bean Soup

White Bean and Celery Cream Soup

 

So these days, I’m either making soups, roasting something, caramelizing something, or melting chocolate.  Tis’ the season, right?  I found another gem in Homemade Winter of an incredibly filling, rich soup loaded with protein, fiber and veggies.  As a pureed soup, Olive had no problem drinking it from her little soup cup, and as I’ve said before, I think soups are THE easiest and most efficient way for toddlers to try a myriad of vegetables, flavors and colors.  And how easy they are to convert to “baby food”!  Back when I was making baby food, I would make a batch of vegetable soup, and after pureeing it, I could fill nearly a dozen jars.  Try buying a dozen jars of baby food in the store vs. a butternut squash and some chicken stock.  The price difference says it all!

Olive has been very into “sauce!” lately, no matter what it is.  She covets it, even though she doesn’t like any of it except “tomato sauce” (ketchup).  Any time we have Srirracha or Tapatio or mustard – whatever – she wants it.  So we give her tastes of anything she requests.  She usually raises her eyebrows and fusses a bit, especially if it’s spicy, but hey, that’s how she learns!  This soup has a smoky chili oil drizzled on top, and I thought it was a genius addition.   I didn’t have any celeriac, and it was one of those super cold days where I didn’t want to run out to the store for one ingredient, so I used the celery I had in my fridge, and I thought it worked great.

More, yes, MORE post from Homemade Winter to come.  It’s so perfect for this season, it’s unbelievable.  Enjoy this soup!

Creamy White Bean Soup* – START THIS SOUP A DAY AHEAD
makes a lot

1 1/2 cups dried white beans
1/4 cup olive oil
2 leeks, white and light green parts, washed well and finely chopped
4 stalks of celery, diced
2 cloves of garlic, minced
6 1/2 cups chicken or vegetable broth (I used chicken)
2 tsp  minced fresh rosemary, or 1 tsp dried
salt and ground black pepper
juice of 1/2 lemon
drizzle of chili oil – I bought mine at an Asian Mart, but I think you could find it in the Asian section of any grocery store

Soak the beans overnight in enough water to cover them by 2 inches.

Heat the oil in a large saucepan or stock pot and add the leeks and celery.  Saute, stirring constantly, until the leeks are soft.  Add the garlic, stir for a bit, and then add the broth.

Drain the beans and add them to the saucepan.  Add the rosemary and season with salt and pepper.  Slowly bring to a boil.  Reduce the heat and let the soup simmer over low heat with the lid partway on for 2 hours.

Puree the soup with an immersion blender or in several batches in a regular blender (why on earth haven’t you bought an immersion, yet?!)  Stir in the lemon juice and taste for salt and pepper.  Serve hot with a drizzle of chili oil or Srirracha would be great, too!

*Homemade Winter adaptation