It just goes to show that even though our chilies may vary from bean to spice blend to topping to side, the fact remains that we all are united in the chili-loving. Because we-are-connected. What is there to dislike about a warm, spicy bowlful of goodness that's actually quite nutritious? Why, saying you don't like chili, is like saying you don't like hugs, or puppies, or laughing or sunlight. In fact, if someone tells you that they don't like chili, don't trust that person.

Feel free to do chili how you do chili. If this post does nothing more than inspire you to make chili in your own and completely different way, then purpose served. But just in case, here's my recipe with all of the fix-ins.

 








Chowder, for me, is a summer thing. If it's a creamy luxurious white chowder with soda crackers, it's still a summer thing somehow, but this version is especially so. It is chock full of fresh veggies, so if you're buried in CSA produce, or simply couldn't resist all the pretty new colors in the produce isle of your run-of-the-mill supermarket, then this is in your ballpark. This soup is incredible healthy, and this recipe made 16 servings, at about a cup and a half each. Less than 200 calories, with lots and lots  of good stuff for you too. That's why you shouldn't feel bad about chopping up half an avocado and tossing it onto the top of your bowl as a "garnish."


Corn Chowder take 1
2 teaspoons olive oil
6 ears corn, stripped off the cob, save cobs
6 yukon gold potatoes,roughly chopped
2 bell peppers, 1 red 1 orange, diced
1 sweet chile, diced
2 jalapeño chiles, diced
2 poblano chiles, diced
5 carrots, diced
1 lb cremini mushrooms, chopped
1/2 cup white wine
1 chipotle in adobo
1 large onion, diced
2 cloves garlic, diced
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon pepper


1 large carrot
1 large onion
1 large parsnip
1 small turnip
1 sprig rosemary, dill, thyme, whathaveyou
6 corn cobs

1 avocado diced, 1 tomato diced, 1/2 cup cilantro, chopped, all optional

1. Strip the corn off the cobs ans set aside. In a large stock pot, put the 6 cobs, 1 large onion, roughly chopped with skin on, parsnip, turnip, 1 carrot, all roughly chopped, and herbs. Fill pot up with water and bring to a slow boil. Reduce to simmer, and let it rip for 45 minutes or so.  You can prep your veggies while this corn-stock action takes place. When done, strain the liquid into a bowl and discard boiled veggies and herbs.
2.Preheat your fav soup pot w/lid over med-high heat. Heat the olive oil, and once hot, add onion. Cook until some water has been released and onion is slightly translucent, about 5 minutes. Add carrots, bell peppers, chiles, and mushrooms, garlic and salt. Cover and let cook for about 10 minutes, stirring occasionally.
3.Once the veggies are softened and slightly browned, add wine, chipotle, corn and potatoes. Stir everything together and add the garlic powder, paprika and black pepper. Stir again and let cook for one minute. Add the reserved corn stock and cover. Bring to boil and then reduce to simmer for about 20 minutes, or until potatoes are tender.
4.Using an immersion blender, carefully puree the soup, but only partially. You still want some texture, a whole potato chunk or corn kernal will be nice. Taste chowder for seasonings. Spoon into bowls and top with diced avocado, chopped tomatoes and a sprinkly of cilantro. You're done!

x