Good lord, so much food was consumed on Saturday. I still feel a little full. Ethiopian kids are probably hungrier because of us. I am proud to state that while I lost to Heather in the sit-up contest I was victorious in “who can last the longest before turning down food” contest. Huzzah!
I won’t bore you with the details. Heather covered it pretty well yesterday and really, you’re here for the food, right? The day after I really didn’t feel like eating much; there just wasn’t room. I was also fairly tired after driving back home and taking care of errands. Honestly, at that point food almost seemed like a hassle.
I needed to eat something and I needed soup for lunch during the week, so I decided to kill two birds with one stone and try to get to bed early (note: this did not happen). I was browsing through my long list of “want to try” recipes and came across one for potato and corn chowder from a class I assisted at L’Academie de Cuisine. I wanted to make it easier and healthier so I replaced the roux and potatoes with my new best friend the cauliflower. I was very happy with the result. The cauliflower does a decent job of giving you a similar chowder-like texture and I had to use very little milk. Next time I may throw a chopped potato in there for good measure. You know how much I love my veggies.
Corn and Cauliflower Chowder
2 tablespoons oil
1 yellow onion; chopped
1 red bell pepper; chopped
1 celery stalk; chopped
1 carrot; chopped
1 clove garlic; minced
3 cups stock or water
1/4 cup milk
1 head cauliflower; cut into half-florets
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1 bay leaf
1 teaspoon salt, or more to taste
1/2 teaspoon pepper, or more to taste
1 can corn; rinsed and drained
Saute the onion, bell pepper, celery and carrot with the oil in a large pot under medium heat until soft and onions are translucent; approximately 5 minutes. Add the garlic for another minute. Add the stock/water, milk, cauliflower and spices and simmer until the cauliflower is soft; approximately 20 minutes.
Add corn, salt and pepper and cook for a few minutes so the corn heats up. Then blend with an immersion blender to the desired consistency. Enjoy.