Real Food Monday ~ Spring Chowder April 24 2017, 0 Comments

The last couple of weeks have been super busy here on our little farm. Between spring cleaning, painting, gardening and everyday life, we had a surprise. Our eldest son and his fiance came to NC for their wedding!  What a blessing it was for us all. We had two great days of family, laughter, love and joy.....

On Sunday, we arrived home at 12:30 in morning. Rain was pouring down. To be honest I was happy to see the rain falling. Not only did the area need rain, but I needed a relaxing raining day to rejuvenate. When I woke up the rain was still coming down and temps were a little cooler. Looking outside I took a deep breath and focused on how thankful, grateful and blessed I am. The mountains looked magical as I gazed upon them.... it was easy to see why these are called the Smokey Mountains...     

I decided a comforting bowl of soup with warm crusty bread would be what I made for dinner. Spring Corn Chowder would be the perfect comfort food for a rainy, spring day. Making up extra means I have some to munch on during the week. Perfect


Spring Corn Chowder combines the spring flavors of corn, cauliflower and sweet peppers with the hardiness of a chowder. Delicious, filling and comforting. Perfect for a recouping day at home. 

Spring Corn Chowder. 

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) yellow bell pepper
1 cup of of cauliflower chopped 
Salt, to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon of fresh basil
1 cup of whole organic milk
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally. Add the corn, red bell peppers, cauliflower, salt, pepper, basil and milk,  cook over low heat for 8 minutes, stirring occasionally.

Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.