Dinner has been a little harder to pull together lately. Anabelle seems to have an instinct for when we’re trying to cook, and she likes to pick that time to want to eat, or be changed, or just try out her new lungs. So I’ve been trying to find simple options. I made this soup last night, and it was really good – and only took about 20 minutes to make (I know, because I was trying to finish so I could get to the post office before it closed). Plus, there will be leftovers, which means a bonus night of no cooking! I never thought I’d say that, but being a new parent has tempered my enthusiasm for elaborate meal preparation. Hopefully that’s just temporary.
Corn Chowder
1 large onion, diced
1 clove garlic, minced or pressed
1 red bell pepper (chopped fine)
2-3 stalks celery
1 tsp. cumin
1/2 tsp. chili powder
1/8 tsp. (or more to taste) cayenne
4 cups corn (fresh, or 2 small bags frozen)
32 oz. chicken broth
3-4 slices bacon, cooked (optional)
1 cup milk
1/2 cup heavy cream, or 2 Tbsp. sour cream
1 tsp. salt (or to taste)
Cracked black pepper
Sprigs of cilantro for garnish
In a large soup pot, saute the onion in olive oil or butter until soft. Add the garlic, and then the bell pepper and celery. Add the spices and saute until mixed, then add the corn. Pour in the chicken broth and bring to a simmer. Then add the bacon (if using), broken into small pieces. Simmer for 20 minutes, or until the corn is soft. Then add the milk and cream or sour cream and heat until just simmering. Season to taste. Remove the soup from heat, and put about 1/2 of the soup in a blender and chop for a few seconds. This step is also optional, but gives the soup a thicker texture. Serve garnished with sliced red pepper and cilantro.
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