Happy Monday everyone!
Well, if you’ve been hanging around social media at all this weekend you’ll know that we did not go to D.C. like we had originally planned…turns out we’re supposed to go NEXT weekend–oops! Minor detail, right? It was a bit cold and windy here in Virginia this weekend though, so I think it will all work out for the best since it’s supposed to be in the mid-70s next weekend. It would be so nice to have more than two days of spring in a row!
So, what did we do with our suddenly free weekend? Not much, which is just how I like it. I was a little disappointed because Frank’s @ 622 North had just tapped their one and only keg of the Stone Enjoy By 5.17.13 and knew that it was going to be gone before we got back Sunday night. We had picked up a bottle at the local beer store last week, but when we went back for more, it was already sold out, so we took advantage of our suddenly free night and went and got ourselves a pint! There’s pretty much nothing better than super fresh hops!
I also talked Jeff into taking me to the J.Crew Factory store this Friday when we get to town, so I can make a few exchanges and maybe, um, a few more purchases as well, so now I’m looking forward to next weekend even more!
And since the weekends have been a little on the cooler side, I’ve taken advantage of getting a little more out of soup season with this fresh corn chowder. Fresh corn has suddenly hit the grocery store and when I saw the piles of ridiculously cheap corn, I knew exactly what I wanted to do with it. I’ve never made corn chowder before, but after doing a little research, decided to put my own twist on things by adding potatoes to add creaminess when blended instead of simply relying on, well, cream.
I also had to roast a poblano to add in the soup and while I was at it, a few gorgeous looking tomatillos as well. I did say that pretty much everyday is Cinco de Mayo in our house, right?
Smoky Corn Chowder
4 stalks celery, chopped
3 carrots, chopped
1 white onion, chopped
2 large cloves garlic, chopped
32 ounces low-sodium vegetable broth
2 potatoes, chopped
1 poblano, roasted and chopped
2 tomatillos, roasted and chopped
4 ears corn, kernels only (2 ear stalks reserved for stock)
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper
1/2 cup half and half
salt, to taste
green onion, chopped
cotiija cheese, grated
Heat olive oil in a large cast iron pot.
Add celery, carrots, onions, and garlic and cook until vegetables are soft and onions are translucent, about 5 minutes.
Pour in vegetable broth and bring to a boil.
Reduce to a simmer and add potatoes, poblano, tomatillo, corn kernels, and two of the reserved ear stalks.
Continue to simmer until potatoes are soft, about 20-30 minutes.
Remove corn stalks and discard. Using an immersion blender, blend soup until mostly smooth or to desired consistency.
Stir in half and half, smoked paprika, red pepper, and salt and pepper to taste.
Serve with green onions and cotija, and enjoy!
Time: 45 minutes