The time for Finals has started and I'm studying like a madwoman. Must... get... A's! Over the past six years, I have experienced both 16-week semesters and 10-week quarters, and I think I much rather prefer the shorter quarter because golly, 16 weeks is a really long time! But, I must get through the next two weeks.
I know I've very much deprived you of a food post so here is one that I apparently began on September 29th. Yup, I've been a bad girl about posting :-( However, it's super delicious and I highly recommend you make it! We've got Santa Ana Winds blowing like crazy today, for some odd reason, and soup sounds really good for this type of weather.
School (and then work) kind of took over my life this semester. It was only 9.5 units, too. Well, here's some "good" news: I created my schedule for next semester and have signed myself up for 14 units. Yes, 12 units is a full-time student. BUT, I promise to be better about my writing and sharing :-) Wish me luck on my finals!
Did I tell you that the "textbook" for my Applied Nutrition class is a cookbook? Oh yes, it's the Better Homes and Gardens New Cook Book. Yes, we have a great time in this class and I'm sure you're wishing you had classes like this :-)
Katie and I were in charge of making corn chowder. Well, actually, we were the only ones who signed up for it so yes, it was our responsibility! It turned out super tasty and I thought about it when it was slightly chilly this past weekend. So, what to do? Make some soup. I thought of the corn chowder and how I could change it with a twist of Hester and make it super delicious!
Well, I totally succeeded in using lime and cilantro. I understand that a lot of people actually have a biologically adverse reaction from cilantro. If that is the case, then I recommend using basil because I believe that 1) basil complements with lime well and 2) it'll help bring out the sweetness of the corn. There is much zip and zest in this soup and it'll totally waken up your senses. As always, you know that this recipe from me is simple and delicious. Go on, get your soup groove on ;-)
Lime and Cilantro Corn Chowder
- 1 large onion, diced
- 3 cloves of garlic, chopped
- 3 jalapenos, deseeded, deveined, and diced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups frozen corn
- 4 cups chicken broth (or vegetable broth)
- 1 to 1 1/2 cups diced potatoes
- zest and juice of two limes
- 2 cups milk +1/4 cup all-purpose flour
- 1/2 cup chopped cilantro (or basil)
- Extra virgin olive oil
1. Swirl some olive oil into your pot and add the onions, salt, and pepper. Cook on medium heat for about five minutes. Then, add the chopped garlic and jalapenos. Cook this mixture for about five more minutes.
2. Next, mix in the frozen corn. Then, add your diced potatoes. When your potatoes are half cooked, add the lime zest, lime juice, and chicken broth.
3. On medium-high heat, cook the soup until the potatoes are just about cooked. Then, add in the chopped cilantro. In a separate bowl, combine the milk and flour until the flour has completely dissolved in the milk.
4. Next, add the flour and milk mixture into the soup. Stir till it thickens. Cook for about five more minutes. Taste the soup and add any seasonings, if necessary.
5. Serve the soup hot and garnish with chopped cilantro.
|Add more jalapenos if you'd like or feel free to leave the seeds in one of them to give a little more kick to your chowder.|
|There is no skimping of the corn here.|
|Personally, I am a fan of cilantro.|
|Ready to serve!|