Ada's Corn Chowder

 Ada's Corn Chowder

A month ago I had no idea how to get more veggies into her. I'd been mixing them into smoothies, but I don't want to keep "hiding" veggies. I want her to know that she's eating them, and recognize when she likes them.

Que in, Corn Chowder. Or rather, what ended up being veggie chowder. The initial recipe I was going off of was indeed for corn chowder. However, after realizing I only had one ear of corn, and about a third of bag of frozen corn, I ended up supplementing with a bag of mixed veggies (corn, carrots, peas, and green beans). A slight variation, but a delicious one nonetheless. 

Anyway, I accidentally realized her love for soup from an entirely different "mom fail" moment. I packed her up in the car and off we went on a whole morning of errands. Without snacks. Like 45 minutes before lunch time. So, like any suburban mom, I zipped over to Whole Foods and took advantage of their ridiculously large section of food to go. On a whim, I got her all jazzed about "soup" - basically she liked saying the word, so naturally she eagerly went along. I grabbed a cup of chicken noodle soup and crossed my fingers. She ate the entire thing, proving 3 crucial things:

1. She likes soup.
2. She likes vegetables when they're in said soup.
3. Hungry kids eat, regardless of what is served. In other words, perhaps going without snacks really is the secret behind that book, French Kids Eat Everything.

Anyway. There's my rant and here's the Recipe:

 

 

Ada's Corn (or Veggie) Chowder

(Adapted form the 100 Days of Real Cooking Cookbook)

Makes 6 servings

Ingredients

  • 3 tablespoons butter

  • 2 tablespoons whole wheat flour (I use King Arthur!)

  • 1 medium yellow onion, diced

  • 3 large carrots, peeled and diced

  • 3 large celery stalks, diced

  • 3 cups corn kernels or mixed veggies (fresh or frozen; no need to defrost)

  • 1 teaspoon salt

  • Cayenne pepper, to taste

  • 2 cups chicken stock (homemade preferred!)

  • 2 cups whole milk

Directions

  1. Melt the butter in a large soup pot over medium heat. Whisk in the flour, and continue to whisk until the mixture darkens but does not burn, 4-5 minutes. (I.e. making a roux)

  2. Add the onions, carrots, and celery and stir occossionally until the veggies begin to soften, 5-6 minutes.

  3. Add corn (or mixed veggies), salt, and cayenne pepper to the pot and cook, stirring, for another 2-3 minutes. (I like to add a splash of the stock here to keep things from sticking)

  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 with an immersion blender for less than a minute (or you could add half to a blender, then add back into the rest of the soup). Ladle into bowls and serve warm or freeze in individual portions for another day.

Bon apetit!