I have been participating in Meatless Monday for awhile now, I can tell you that there are definite benefits for participating in Meatless Monday. The risk of heart disease and cancer go down, the carbon footprint goes down, the risk of high cholesterol goes down. One of other benefits is that many times it saves money and allows you to focus on eating in season. Whatever the reason you choose, give Meatless Monday a chance, I think you see benefits in a very short time. With the weather turning colder I have definitely been more and more prone to fixing soups and stews, a warm bowl of soup is the perfect thing on a blustery day. Add a green salad and some oven fresh rolls and you have a perfect fall feast. This is a great soup to make ahead, the flavors just meld and get better and better so the leftovers are amazing! Try this recipe and I am sure it will be a family favorite!
Love From Scratch Corn Chowder
2 tablespoons butter
1 large leek, thinly sliced
4 teaspoons fresh thyme
1 large carrot diced
1 small red pepper diced
1/2 teaspoon red pepper flakes
1 tablespoon mixed garlic
salt and pepper, to taste
8 cups milk
4 russet potatoes, peeled and diced
8 cups corn kernels
Melt the butter in a large saucepan over medium heat. Add the leek and season with the thyme, garlic, red pepper and salt and pepper to taste. Cook for 5 minutes, or until the leek softens and becomes fragrant.
Add the milk to the pan and stir. Add the diced potatoes and vegetables (except the corn) to the milk leek mixture and turn heat down to medium-low. Simmer for about 20 minutes, stirring occasionally.
Place 2 cup of the fresh corn kernels into a food processor and puree. Stir the corn puree into the milk leek mixture and stir to thicken the broth.
Add the remaining 6 cups corn to the broth. Stir and cook for 10-15 minutes more, or until the flavors have blended