Today was one of those lazy days where I really had not planned ahead for dinner. Around 6:00 PM, I meandered into the kitchen to decide if there was any hope of a meal, or if I’d be searching for takeout menus.
Two lonely ears of corn, a bunch of asparagus, a nearly empty bag of shredded cheddar, and the last of a container of half and half all work well together with a few additional kitchen staples to make a small pot of quick chowder. Any vegetable will do in a pinch. Check the contents of your refrigerator and use your imagination.
Corn and Veggie Chowder
- ½ medium onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 medium potatoes, peeled and diced
- 3 or 4 spears of asparagus, cut into pieces
- 1¼ cup vegetarian bouillon
- 2 ears of corn, cooked – cut off the kernels and set aside
- ¼ cup shredded cheddar cheese
- ¼ cup Half and Half
- 3 strips of bacon (or a vegetarian substitute), cooked crispy, crumbled
- ¼ teaspoon dried marjoram
Sauté onion and garlic in butter for about 8 minutes. Add the diced potatoes and sauté about 5 minutes. Add the bouillon and the Half and Half; simmer until the potatoes are tender. Add the corn, marjoram, and the asparagus pieces; simmer until the asparagus is crisp-tender. Stir in the cheese to melt; serve soup with crumbled bacon on top.
I served the soup with some Swiss cheese quesadillas, and the rest of the asparagus, steamed and seasoned with lemon and pepper. A delicious meal – and really quick and easy.
Submitted by L: 🥓🍵🥔
2SISTASCOOK 