An amazing must-read cookbook!

Veggie Corn Chowder photo

One of the BEST real food cookbooks ever…. a must-read!

Hi Everyone!

A few days ago I received and amazing new cookbook called “100 Days of Real Food”. It is filled with over 100 recipes for breakfast, lunch or dinner, and they all have no refined grain or sugar. Plus, they have a full explanation of what “real food” is and why it is important. Perfect for those who may be a bit more reluctant. 🙂 I was lucky enough to be selected as a cookbook ambassador, so I received a signed copy. You can order your own copy of this AMAZING cookbook on Amazon, Barnes and Noble, Park Road Books (for a signed copy, I believe), Books-a-Million, and Walmart. I would rate this book 5 stars for sure! 100 Days of Real Food is also a famous blog, found at http://www.100daysofrealfood.com.

Today I am going to share with your one of her approved blogger recipes in her book, Veggie Corn Chowder. I am definitely going to make this recipe, as it sounds delicious and pretty easy to make. You could even eat it for dinner and then heat some up to put in a thermos the next morning! Enjoy!

Veggie Corn Chowder

Veggie Corn Chowder photo

Prep and cook time: 30 minutes  Serves 6

Ingredients:

  • 3 tablespoons butter
  • 2 tablespoons whole-wheat flour
  • 1 medium onion, diced
  • 3 large carrots, peeled and diced
  • 3 large celery stalks, diced
  • 3 cups corn kernels (fresh or frozen; no need to defrost)
  • 1 teaspoon salt
  • Cayenne pepper, to taste
  • 2 cups homemade chicken stock (from her book) or good-quality store-bought chicken or vegetable broth
  • 2 cups milk

Directions:

  1. In a large soup pot over medium heat, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4 to 5 minutes. This is called making a roux.
  2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5 to 6 minutes
  3. Add the corn, salt, and cayenne pepper to the pot and cook, stirring, for another 2 or 3 minutes. (If using frozen corn, add a minute to the cooking time.)
  4. Pour in the stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened
  5. Partially puree the soup by transferring only half to a countertop blender, then returning to the pot, or by sticking a hand immersion blender into the bot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.

Seasonal Note: Use (or freeze) locally grown corn in the summer months.

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