Is there a specific food that says “fall” to you? There are a couple for me: pumpkin chocolate chip cookies (if you haven’t seen the recipe I posted last year check it out and make it) and soups. I am a huge soup fan and AJ and I wanted to make a corn chowder without bacon. I found Paula Deen’s recipe, which shockingly didn’t have bacon, although it did have half and half so I could justify it being her’s and then modified it a bit so that it would have more veggies and less fat.
Here is my recipe:
1 stick of butter (1/2 cup)
1 small onion, diced
3 medium sized carrots, diced
2 stalks of celery, diced
1/2 cup unbleached flour
4 cups of frozen corn
1 container of Swanson’s organic chicken broth
1 cup half and half
1 cup organic skim milk
1/4 tsp nutmeg
sea salt and pepper to taste
1. Melt a stick of butter over medium heat and saute the carrots, onion and celery.
2. Make a roux out the flour by adding it gradually to the sauted mixture.
3. Add chicken broth and frozen corn the mixture and let it simmer for about 10 minutes.
4. Heat the half and half and milk in a separate saucepan with the nutmeg, salt and pepper.
5. Gradually add it to the other pot.
6. Top with whatever you want… it was amazing with whole wheat bread!
My biggest critic, Mr. D, ate his entire bowl… I hope you like it as much as we did! After dinner we ate a homemade oatmeal raisin cookie (the best way to end a meal). 🙂