Yesterday was so dreary I needed soup for dinner. Incidentally I also had some corn on the cob that needed to be eaten. Corn chowder on the menu! I love chowder but very rarely (never actually) order them out. The cream and butter scares me, it’s so good but so bad for you! Making chowders at home allows you to control the fat content.
Healthy Corn Chowder:
1 box veggie stock, 3 cups 2% milk, 1 butter pad, 1 onion diced, 2 cloves of garlic minced,1 cubed sweet potato, 2 small red potatoes cubed, 3 ears of corn (cut off the cob or frozen if you have that), 1/4 teaspoon thyme, 1/4 teaspoon sage, chopped scallions, s&p.
Sautee the veggies, and garlic in a large sauce pan until tender. Add stock and spices, bring to a boil, reduce to simmer (over boiling will turn your taters to mush) Add milk, butter and scallions. Taste! If you need more flavor add more s&p. Serve with oyster crackers!
Last week was the first week of our farm share from Crystal Spring Farm in Brunswick. We got mixed cooking greens as well has different baby lettuces. They were so tasty and fresh! Did I mention it’s all organic too? This week I was dazzled with juicy red strawberries, scallions and lots of lettuce! What better use than to make a strawberry goat cheese salad!
This strawberry balsamic dressing is one of the only dressing I like (I mostly just like to make my own), but this is sweet and addicting 🙂 It is 30 calls per serving and 0 fat!
So excited to see what comes in our farm share next week!