Creamy Vegetable Corn Chowder: A Wholesome Recipe & Review of “100 Days of Real Food”
There’s nothing quite like a warm bowl of soup to usher in the cooler months, and this Vegetable Corn Chowder is an absolute stand-out. It’s the perfect way to celebrate the bounty of end-of-season corn on the cob, blending it with an array of fresh vegetables and creamy milk to create a rich, delicious, and utterly comforting meal. This recipe isn’t just a dish; it’s a testament to the power of real, wholesome ingredients, a philosophy championed by Lisa Leake in her fantastic cookbook, “100 Days of Real Food.”
My Journey to Real Food with “100 Days of Real Food”
Today, I’m thrilled to share my insights on Lisa Leake’s highly anticipated cookbook, 100 Days of Real Food, alongside her fantastic recipe for Vegetable Corn Chowder. I’ve been a dedicated follower of Lisa’s blog for quite some time, and I genuinely admire her commitment to demystifying real food. Her practical tips and ingenious tricks for identifying products made with genuine ingredients, and how to seamlessly weave them into your daily life, have been incredibly valuable. As a parent navigating the culinary preferences of a picky toddler, I particularly appreciate her thoughtful lunchbox and kid-friendly food ideas.
Lisa’s approach is not about strict diets or deprivation; it’s about making conscious, informed choices. She expertly guides readers through the maze of processed ingredients, offering clear and achievable swaps. For instance, her suggestion to replace refined sugar with natural alternatives like honey or maple syrup is a game-changer. Her extensive list of these “real food substitutes” is incredibly helpful for anyone aiming to reduce processed foods and embrace a more natural diet. Beyond ingredient swaps, Lisa also provides invaluable advice on grocery shopping, including what to look for in organic products and where to find high-quality, real food options. I don’t know about you, but I often feel overwhelmed by the sheer number of brands and products at the grocery store. Having a well-researched guide to the best options available truly simplifies the process and empowers me to make healthier choices for my family.
What truly impressed me after delving into Lisa’s cookbook was how effortlessly she makes real food attainable. Many resources on healthy eating can be daunting, filled with complex jargon and convoluted recipes. Lisa, however, presents everything in straightforward, understandable language that resonates with the average person. I often find myself overwhelmed when trying to decipher ingredient labels at the grocery store, as countless products contain additives and artificial components I prefer to avoid. Identifying genuinely wholesome alternatives can be tricky, but Lisa’s clear explanations and practical strategies remove much of that guesswork, making the transition to real food far less intimidating and much more enjoyable.
Her philosophy extends beyond just understanding ingredients; it’s about integrating these principles into everyday cooking. Her recipes are not only simple to follow but also exclusively feature wholesome, unprocessed ingredients. As a mom, I’m constantly seeking nutritious, family-friendly meal ideas that minimize or eliminate processed components. This Vegetable Corn Chowder recipe exemplifies her approach perfectly. It’s an ideal dish for that transitional period between late summer and early fall, particularly when sweet corn is abundant at farmers’ markets or grocery stores. And if fresh corn on the cob isn’t readily available, frozen corn kernels make an excellent and equally delicious substitute, proving that healthy eating can always be convenient.
Why You’ll Love This Easy Vegetable Corn Chowder
This Vegetable Corn Chowder is not just easy to prepare; it’s incredibly versatile and satisfying. The recipe yields a generous batch of creamy, hearty soup, making it perfect for efficient meal prep. You can enjoy it for lunches throughout the week, or portion it out and freeze it for those busy days when you need a quick, nutritious meal. Imagine coming home to a homemade, wholesome dinner waiting for you – it’s convenience without compromise. This chowder is a fantastic way to introduce more vegetables into your family’s diet, and its naturally sweet corn flavor appeals even to the pickiest eaters. The partial pureeing step creates a luscious, thick consistency that truly elevates the dish, making it feel indulgent yet completely healthy. Serve it with a slice of crusty bread or a simple side salad for a complete and nourishing meal. You simply can’t beat a recipe that offers such incredible flavor, ease of preparation, and fantastic potential for future meals!
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Vegetable Corn Chowder
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Ingredients
- 3 Tablespoons butter
- 2 Tablespoons whole wheat flour
- 1 onion, diced
- 3 carrot, peeled and diced
- 3 celery stalks, diced
- 3 cups corn kernels, fresh or frozen; no need to defrost
- 1 teaspoon salt
- Cayenne pepper, to taste
- 2 cups chicken stock, or vegetable broth
- 2 cups milk
Instructions
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In a large soup pot over medium high, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4 to 5 minutes. This is called making roux.
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Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5 to 6 minutes.
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Add the corn, salt, and cayenne pepper to the pot and cook, stirring, for another 2 to 3 minutes. (If using frozen corn, add a minute to the cooking time).
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Pour in the stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
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Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This delightful recipe is generously shared from “100 Days of Real Food” with permission from Lisa herself, further solidifying her commitment to spreading wholesome eating.
Please note: I was given a copy of “100 Days of Real Food” to review. As always, my opinions are 100% my own and unbiased.
Enjoy crafting this wholesome and delicious chowder, and embark on your own real food journey!
Julia