Corn Chowder Recipe

This past week our local Weis Market had fresh sweet corn on sale.  Not local of course!  It was a bit older than I like and taxing for Zip who wears dentures but still good tasting.

So not to let it go to waste, I cut it off the cob and made corn chowder.

Please note that quantities do not have to be exact.  Use your creativity!

4 cups fresh sweet corn, raw or left over cooked corn-on-the-cob, either one works
8 ounces potato (2 medium)
3/4 cup chopped onion
1/2 cup thinly sliced celery
6 oz. extra lean diced ham (3/4 cup?)
1 tsp. olive oil
1/4 cup flour
4 cups combination of chicken broth and water (more broth = more flavor!)
1/4 cup cilantro leaves
1 cup low fat milk

Put olive oil in stock pot.  Add the first five ingredients.  Saute.
Sprinkle with flour, stir and saute for several minutes.  Add about 1 cup of the liquid and stir and cook till broth is slightly thickened.  Add the rest of the liquid and cook till veggies are tender.
Add cilantro leaves and milk.  Heat and serve.
Serving size of 1 1/2 is 215 calories.  The recipe makes 8 cups or 6 servings.

Hopefully the next time I post there will be progress in the garden.  We have been so late getting started this year because of the weather.  Yesterday Zip laid out the fiber mulch for planting the tomatoes and peppers.  Brad and Kami plan to come on Wednesday so maybe we can have a planting marathon.

Have I ever mentioned how much I love this cat?

 
Only about a hundred times, you say?
Oh, OK.

Until next time, happy Summer!