Cooking Mama

What I Ate Wednesday!

 

Hey there,

This post is weird and late because I am currently on super strong pain killers. I don’t think I’ve mentioned this on my blog before (have I?) but I have been wearing Invisalign for the past two years. I went a little overboard with the refinements (which is why it took so long) but I’m really happy with the results. The invisalign was the beginning of a long, arduous process of fixing some faulty dental work that was done when I was younger so as soon as I was done with them, I went and had surgery on my gums. Like, two days ago.

My consultation for the surgery that I had made it seem as though it would be pretty minimal but I elected for sedation, anyway… because I’m a weenie.

AND THANK GOODNESS I DID BECAUSE THAT MESS WAS AWFUL! I’ve been completely down for the count for the past two days. My face is super swollen and I’m on a diet of mashed potatoes and Percocet. I have a show tomorrow (which will be funny, I bet) so keep your fingers crossed that I stop looking like a chipmunk who’s got his pantry in his cheeks.

Anyway, because of this, I’ve had to be creative with my meal choices for the past few days. This made me think of my girl Amy over at Hot Breakfast, who has a “Souper Tuesday” post about…you guessed it… soups. And because I am currently eating like a 95 year old, I dedicate this (super…ahem…SOUPER… easy) recipe to her and her funny blog.

So!  Here’s a recipe for a Corn Chowder that’s as good as you want it to be with no dairy!

RecipeGreenTransparent

Winter Corn Chowder

Adapted from “Fresh from the Vegetarian Slow Cooker” by Robin Roberts

Ingredients:

  • One tablespoon of olive oil
  • One small yellow onion, chopped
  • One celery stalk, chopped
  • One medium yukon gold potato, peeled and diced
  • 1/2 yellow bell pepper, chopped
  • 3 cups frozen corn
  • 4 cups vegetable broth
  • salt and pepper to taste

Directions:

Heat oil in a large pot and saute onion and celery until soft and translucent. Add potato, bell pepper, corn and broth. Bring to a boil– then reduce heat and let simmer, covered, for twenty minutes (until potatoes are cooked through and peppers are soft.) With an immersion blender, Mix soup until the desired consistency. Top with chives, cheese or whatever you would like. Enjoy!

I make this in the slow cooker all the time (cook onion and celery in pan, transfer everything to slow cooker, cook on low for 6-8 hours) and I am always impressed by how delicious it is. Even when I can’t feel my face!

Cant_feel_my_face

More soon! ❤

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5 thoughts on “What I Ate Wednesday!

  1. Pingback: Korean Dramas Are Ruining My Life | Tying The Knot With Napkin

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