Sweet Corn Chowder

I am so sad to see the sweet corn season end.  I was able to find 6 ears at my local grocery store and I scooped them up.  Then I stopped at a couple of farm stands and stocked up on veggies to make this soup.  I'm sure you can make it all year long with a few cans of sweet corn, but try to get sweet corn on the cob when you can.  Cream and milk do not freeze well so I make this chowder creamy by blending a potato in with chicken stock.  If you prefer you can substitute vegetable stock and this is a hearty meat free soup.  We ate ours with garlic bread and some very tasty bacon bits on top.  Awesome!  Sweet, savory and salty. 

Ingredients:

1 medium onion                     .30
2 carrots                                  .25
2 zucchini                                 .66
1 red bell pepper (or green)  1.00
1 Lg russet potato                   .69
1 quart chicken broth             2.99
6 ears sweet corn                   1.80
1 Tbsp olive oil
1 Tbsp all purpose seasoning
salt and pepper to taste

Directions:

Peel and cut the russet potato into 1" cubes.  Drop the potato into the bottom of a large soup pot.  This recipe makes 3 quarts of soup so make sure the pot is big enough.

Pour in the entire quart of chicken broth and heat to boiling.  Reduce to simmer and let cook until fork tender. 

In another large heat one tablespoon olive oil.  Peel and chop the onion and carrot and add to the pan.  Saute for 3-5 minutes or until just starting to get tender. 

Then peel and chop the zucchini and add to the pan along with the chopped red bell pepper. 

While that cooks shuck the corn and cut the kernels off the cob.  Add to the pan and stir well.  Let these veggies warm through while you tend to the broth and potato.

Remove the broth and potato from the heat once the potato is nice and soft.  Pour into a blender and allow the broth to cool. 

Once the liquid is less steamy carefully place the top on the blender and mix on a low setting.  If you blend it on high the heat will build up and the hot liquid will spurt everywhere around the lid and you will be soaked in hot steamy starchy potato broth.  I may have done that once or twice.  Once the potato is completely blended it will look like this.

This will be the thickener that will add a little backbone to your soup without adding milk or cream.  It has a velvety quality that will make your soup into a chowder.  Now all that is left is to combine all the veggies and all the potato broth into the big soup pot and bring to a boil.  Add all purpose seasoning, salt and pepper to taste and let cool.

Divide into three quart containers and freeze.

Thaw in the fridge for two days before cooking.  Then warm on the stove before serving.  Add a slice of garlic bread and this meal is heavenly.  You can add any fun toppings out of your fridge.  We tried bacon bits and Parmesan.  It would also be great with fresh parsley and a dollop of sour cream. 

I was able to make three quarts of soup for $2.53 each.  With garlic bread and bacon bits we spent $5.28 on our whole meal. 

I hope you give this one a try before all the sweet corn is gone!
Christie aka Keeza

Easy Peasy Pesto

Now why is this so easy peasy?  Because it is made of peas!   I have so much trouble growing basil that I have completely given up.  The bunnies and the bugs always make a tasty snack out of my succulent basil leaves before I get a chance to snip them.  So now I buy basil only when I need it at the grocery store.  And it is pricey!  Three bucks for one and a half cups!  This recipe takes one and a half cups of basil into stretches it into three cups of pesto with the addition of frozen sweet peas. 

Ingredients:

16 oz frozen peas                     .98
1 1/2 cup fresh basil leaves    2.98
1/4 cup Parmesan cheese         .48
1 large clove of garlic              .05
1 lemon                                    .25
1/4 cup olive oil                       .40
1 tsp salt
1 tsp pepper

Directions: 

In a small sauce pan add the whole bag of frozen peas and cover with water.  Bring to a boil and boil 3 minutes.  Drain and rinse with cool water to stop the cooking process.

Meanwhile roughly chop 1 1/2 cups fresh basil leaves.

Gorgeous color huh?  This would be great for a non traditional St. Patrick's Day dinner.  In a food processor or a blender add the peas, basil, salt, pepper, 1/4 C Parmesan cheese and lemon juice.  If you can't find a juicy lemon you could substitute 1 tsp of apple cider vinegar as the acid component.

Start up the blender on low and stream in 1/4 C of olive oil.  I'm not sure how well this comes together with a food processor, but in the blender you will need to stop and stir occasionally until all the basil and peas are smooth.

Don't give up!  Keep stopping, stirring and restarting until you have a silky green pesto.  Then using a scraper scoop all the green goodness into thee one cup containers.  You could also use a sandwich bag if you choose. 

Label and freeze.  Thaw for two days in the fridge before using. 

This is delicious on pasta!  My toddler just eats this up.  It has a great zing of basil flavor, yet a sweet creaminess from the peas. 

You could also spread this on crackers or toasted bread for great canapes. 

This is a great side dish and vegetarian option.  If you add a few grilled vegetables or sliced chicken you could have a whole meal. 

I was able to make three cups of Easy Peasy Pesto for $1.71 each. 

Enjoy!
Christie aka Keeza

Southwest Chicken with Black Bean and Corn Relish

This is an original dish that I derived from my famous salsa recipe.  I have a black bean and corn salsa recipe that makes my family just crazy happy.  I adapted the salsa to make a relish topping for chicken that is freezer friendly.  I removed the tomatoes because those do not survive the freezing and thawing without turning to mush.  Instead I created an easy marinade out of cumin and tomato sauce.  These chicken breasts can be baked or grilled depending on the weather and your family's preference. 

Ingredients:

5.25 lbs of boneless skinless chicken breasts    10.45
2 Tbsp cumin                                                         .50
15 oz tomato sauce (smaller than pictured)           .74
15 oz can black beans                                            .68
15 oz can sweet corn                                              .68
1 green pepper                                                        .74
1 medium yellow onion                                          .21
3 limes                                                                    .90
1/2 cup cilantro                                                       .74
1 1/2 tsp oregano
1 tsp salt
1 tsp sugar

Directions:

My family pack of chicken breasts contained 6 large breasts.  I placed three breasts into two gallon freezer bags. 

Sprinkle 1 Tbsp of cumin into each bag and pour in 1 cup of tomato sauce.  Seal bags and mush around to evenly distribute the cumin.  Set aside.

Now drain and rinse the black beans.  Pour into a medium mixing bowl.  Drain the canned corn and add to your mixing bowl.  Chop the onion and green pepper.  The green pepper will get a little soft during the freezing and thawing process so cut your pieces a little big so they have a good crunch.

Add your onions and green pepper to the mixing bowl with the corn and black beans.  Add 1/2 cup of chopped cilantro, 1 1/2 tsp dried oregano, 1tsp salt and 1 tsp white sugar.  Squeeze in the juice of all three limes and stir well.

This will be the topping to your chicken.  This relish will not be cooked.  Separate the relish into two sandwich bags and seal.

Take one bag of chicken and one bag of relish and place together in a separate gallon freezer bag and label.

Place one in the fridge to make for dinner.  Placed the other in the freezer for a later meal.  When you are ready to prepare please thaw the frozen one in the fridge for two days. 

Take the chicken out of the bag of cumin and tomato sauce and shake off excess marinade.  Place the breasts in a pan to bake at 350 for 30 minutes or grill over medium heat for 8 minutes a side.

Once the breasts are fully cooked top each one with a generous scoop of the relish.  The relish should not be cooked or warmed.  I like to serve mine with a side of wild rice.  If you would like to mix it up a little more you can slice the chicken breasts after baking/grilling and place in a flour tortilla and top with the black bean and corn relish for a new twist on a chicken taco. 

I was able to make two meals for $7.84.  My husband loves this dish!  I hope you like it too.  The lime juice makes it tangy, and the corn makes it sweet.  It's like a summer salad on top of a tasty grilled chicken breast.

Enjoy!
Christie aka Keeza