Monday, September 14, 2009

Day 44: Corn Chowda’

Yield: 2-3 servings
Time (Start to Finish): 30 min

2 cups potatoes, cubed
½ yellow onion
3 garlic cloves
salt and pepper
olive oil
½ tsp cayenne
14 oz cream style corn
1 cup vege stock
½ cup half and half
½ avocado per serving

1. Boil potatoe in salted water until soft but a little firm. and roughly mash them so there are chunks. I felt the skins on
2. In a skillet, cook onion until soft with a splash of olive oil, add garlic, salt and pepper and cook until done. Add to the potatoes.
3. Add the corn, and then veggie stock until it is thick but a little runny.
4. Add half and and cayenne. Taste, and add salt and pepper if needed. I added a lot of salt.
5. Heat until almost boiling.
6. When you serve, cut half an avocado into the bowl on the top of the soup and add a sprinkle of salt.

Rating: 4 strawberries
Notes: This was so spicy!!! Maybe add less cayenne, but lets just say, I have fought off any illness that has ever entered my body! It was a rainy gloomy humid day, and I thought what better than a big bowl of chowda’ and some crispy bread and a movie. You can for sure add chicken stock, and if you feel motivated, you can roast the potatoes with the onion and garlic. I wanted this quick, and so I just cooked the potatoes, but feel free to play. You can also add rosemary, or other spices. Its great for lunch the next day, and a sure hit for the roomies.

1 comment:

Geoffrey said...

ok, heres a tip, just because you cant see they cayenne doesn’t mean its not there