Vegetarian Black Bean Soup at Disney's Carribean Resort

The largest moderate resort at Disneyworld is the Carribean Beach Resort. Organized by clusters of buildings named after Carribean islands, each "island" has its own white sand beach, bus stop and pool. The "islands" are centered around a lake and a hub known as Port Royale. Port Royale has several large pools, Disney shops and a food court with one sit-down restaurant, "Shutters." When we read about the hotel on line we thought we were all fired anxious to take advantage of all of these amenities. We imagined ourselves renting bicycles and sailboats, swimming in the pools, lounging on the beach and testing all of the Carribean dishes at "Shutters." Instead, we saw exactly two things at our hotel: Our beds... and the bus stop. There was just too much fun waiting for us at the parks. We hurried out the door every morning early and came home later than we should have at night. We might as well have stayed in a sleeping bags in the bushes outside the park entrances. But not really. Even though we didn't take advantage of all the hotel fun, I'd stay there again in a heartbeat. I've never stayed at a Disney Resort before. Here's why I will again. They have continual buses that run to the park every 15 minutes. (When we've stayed at non Disney resorts we had to schedule a bus that would run every hour, and if it was full you were out of luck.) We had extra park hours daily. When it's really crowded, like it was during Spring Break, this is a huge perk. If you time it right, you can hit just about everything that interests you and pick up fast passes while the park is virtually empty. (When we've stayed at non Disney resorts, I was always peering in the parks with jealousy as I waited in lines for the parks to open. Who were those people in there and why did they get to go in early? Now I know.) And here's the best part, in my opinion: your Disney experience begins the minute you land at the airport. Your transportation is clean, organized and easy. You can send your bags directly from the airport to arrive at your hotel door. Then, when you're ready to depart, you can send your bags and sign in for your flight right from the hotel. I'm sold. Even if my flip flops never touch a white sand beach and my big toe never dips into the voluminous pools, it was still absolutely worth it. And as far as the restaurant goes, I've got the cookbook so I can still have a chance to try out Port Royale's "Shutters" restaurant at home. First off, I made the Vegetarian Black Bean Soup with Johnny Cakes. The soup was fast and easy and it was good the first day but even better the next. It's flavored with paprika instead of chili powder like most black bean soups, which makes a pleasant change. The Johnny cakes could have been better, in my opinion. They were flat with not much flavor, but I liked the idea of them. I'm going to try and see if I can pep them up a little the next time I make it. I'll include their recipe, just in case anybody feels like tinkering. I'll be back in a couple of days with our culminating activity, the whole reason for our visit to the parks, The Magic of Healthy Living weekend event at Epcot.

Vegetarian Black Bean Soup with Johnny Cakes

Estimated Cost: $5.00 for 6 servings

Notes: This soup is very inexpensive, but you can save a little more money by using dried black beans. The soup is vegan and you can easily make the johnny cakes vegan by using soymilk.

1/3 cup olive oil (I used just a couple tablespoons)

2 cups diced onions

1 cup diced green pepper

1 cup diced carrots

1 tablespoons plus 1 teaspoon minced garlic

1 cup diced celery

1 tablespoon cumin powder

dash of dried oregano

2 teaspoons paprika

3 dashes hot sauce

1 bay leaf

2 sprigs cilantro

1 tablespoons salt

dash of pepper

1/4 cup tomato paste

2 teaspoons cider vinegar

2 cans ( 15 ounces) black beans with liquid

2 cups water

Heat oil in large saucepan. Add oinon, peppers, carrots, garlic, and celery and saute until vegetables are soft. Add cumin, oregano, paprika, hot sauce, bay leaf, cilantro, salt and pepper. Add tomato paste, vinegar, black beans and water. Bring to a boil, lower heat and simmer for twenty minutes. Meanwhile make Johnny Cakes (see below.) Serve soup with johnny cakes, sour cream, cilantro, and lime wedges.

Johnny cakes

1/2 cup white cornmeal

1/4 cup all purpose flour

1 tablespoon sugar

dash salt

1/3 cup milk

1/4 cup hot water

Mix dry ingredients in a bowl. Add milk and water. Lightly grease a non stick skillet. Drop batter by tablespoon into skillet. Fry until browned and set, then flip and cook until browned on both sides. Up Next:

Epcot and the Magic of Healthy Living

March Forth on March 4th (and Canadian Cheddar Cheese Soup)

Tomorrow is the big day to March Forth! Tah-rump-pum-pum! I love the sound of March 4th. It's as stirring as a big brass band. What will you March forth and do?

I've got a whopping list the size of Alaska of things I ought to March Forth and accomplish. I'll limit myself to five or ten.

1. Wash off the car windows. People are starting to suspect I competed in the Olympics.

2. Call my sister. (Any of them-I'm overdue on everybody.)

3. Clean out the front closet. Boring-but it's got to be done.

4. Mail off those free DVD cereal tokens that are sitting around.

5. Write a little love note to Sailor, West, and the Quiet Man and hide it under the pillow-YIKES-which brings me to number six

6. REMIND that darned lazy, forgetful tooth fairy to finally leave some money for Sailor's tooth.

And more pleasantly

7. Post that Canadian Cheddar Cheese Soup I've been writing about.

This one'll be easy. I wanted to share this recipe during the Olympics, but it's their fault for finishing before March 4th, the only day of the year that I don't procrastinate. It's still winter, and you can make it for yourself after a day of skiing, bobsledding, or ice dancing. I know that's how I spend most of my afternoons. But the soup-it's creamy and delicious, especially with a crusty hunk of bread to sop it up. But wait-there's more! I like it even better with a twist- an equal side of black bean soup. They're both a cinch to make, and they taste great on their own-but together they are soup magic. The black bean side is hearty and spicy, and the cheesy side whips it to tame. Ay, mamacita-it's good. So March Forth and make yourself a big bowl.

Did I forget anything on my to do list??? What's on your's?

Money Saving Tips:

Beans for dinner-what could be cheaper? Save a little extra dough by using dried beans instead of canned. You can swap evaporated milk for the cream and bouillion for the broth.

Notes:

The execution is easy-just pour the soups in simultaneously. Decorate the middle with some cilantro leaves and red pepper strips.

Canadian Cheddar Cheese Soup with a Black Bean Twist

Estimated Cost for Both: $7.00 for 4 generous servings

2 tablespoons butter

1 red or green bell pepper, chopped (save some strips for garnish)

1 large onion, diced

2 cloves garlic, minced

1/4 cup flour

1 cup chicken or vegetable broth

1 cup milk

1 cup half and half or cream

2 cups shredded sharp cheddar chees

Melt butter in medium pot over medium heat. Add peppers, garlic, and onions. Saute for six minutes. Add flour and stir for two minutes. Add broth, milk, and cream. Simmer until thickened, about three minutes. Gradually add cheese. Remove from heat and season with salt and pepper.

Black Bean Soup

1 tablespoon olive oil

1 large onion, diced

2 cloves garlic, chopped

3 (14 ounce) cans black beans drained

2 (14 ounce) cans broth (chicken, vegetable, or beef)

1 teaspoon cumin

1 tablespoon chili powder

hot sauce, to taste

In a medium pot, warm oil over medium high heat. Add onion and garlic and saute for five minutes. Add beans, broth, cumin and chili powder. Simmer for 20 minutes. Add hot sauce and salt and pepper to taste. YOu can mash some of the beans for a semi-smooth texture.

Up Next:

Chocolate Waffles

Corn and Green Chile Chowder in the Crock Pot

The last week of January! I really can't imagine how it arrived here so swiftly. I'm not ready to bid goodbye to the first month of the year. I haven't really revved it up yet, the way you're supposed to do in January. I used my tread mill less, slept more, and frankly went back for second helpings more often than is prudent. I haven't cast off any bad habits-in fact I rather indulged a few. And I'm certainly not ready to finish my January series on crock pot soups. I still have many more that I want to share, like winter minestrone, red curried cauliflower, french onion, broccoli and cheddar, African peanut, creamy tomato and tortellini, just to name a few. I'll try to squeeze a few more in this week, because once next week hits, it's all about the February holidays.

It's so comforting to have a delicious soup simmering in the crockpot when the weather is foul. The whole house smells savory and cozy. Corn and Green Chile Chowder is one of my favorite rainy day soups because I almost always have everything on hand. It helps me embrace those snug, warm, homey days of January, before they melt away. Get out your crockpot-and your fuzzy slippers, while you're at it.

Money Saving Tips:

When fresh corn is on sale in the summer, you can cut it right off the ear and freeze it in bag. You could use canned, fresh, or frozen in this recipe with great results. The same goes for the green chiles. Swap out bouillion cubes to save even more. This soup is yummy before the half and half goes in, so leave it out if you want to save a few calories and pennies.

Corn and Green Chile Chowder in the Crock Pot

Estimated Cost: $5.00 for four servings

5 cups chicken broth

3 tablespoons flour

1 tablespoon butter

3 cups corn kernels, fresh, frozen, or canned

1 (7 ounce) can green chiles, drained

3 medium potatoes, peeled and chopped

1 large onion, minced

pinch of cumin

salt and pepper to taste

pinch of cayenne

1 large onion, minced

Add later:

1 (14 ounce) can creamed corn

1 cup half and half, whole milk, or evaporated milk

Pour broth and flour into crockpot. Whisk with wire whisk until smooth. Add all ingredients except creamed corn and half and half. Cook on high for 3-4 hours, or on low for 6-8 hours. Add creamed corn and half and half, and cook just until warmed through, about fifteen minutes on high or thirty minutes on low. (It can go faster if the half and half is at room temperature.) Garnish soup with croutons, cilantro, or green onions and lots of freshly ground peppper.

Next Up:

Chocolate Loaf Cake

PS Click here to get to Jif to vote for my son West's More Rockin' Moroccan Peanutty Pita. With your help, he can get to NYC to compete for a $25,000 scholarship. Thanks for taking the the time (10 seconds-promise) to help the future Dr. Wild West.

Vitameatavegamin-or Beef and Barley Soup in the Slow Cooker

We've been on an I Love Lucy kick this month. It's not just a title, I really do love that crazy redhead. We all do, young charges included. The only drawback to too much Lucy is trying to get them to settle down at bedtime after they watch her brilliant oddball comedy. It's more of a hyperactivity catalyst then pure liquid sugar. It's making me laugh so hard that I actually get an ab workout. Hey, I wasn't even trying.

One of the best episodes, hands down, is "Vitameatavegamin."

Remember when Lucy gets sloshed practicing a commercial for the miracle supplement? She tells viewers that the alcohol-laden syrup contains "vitamins, meats, vegatables, and minerals." And that got me thinking about this Beef and Barley Soup in the Slow Cooker. It's got vitamins, meats, vegetables, and minerals. The only thing it doesn't have is alcohol, so you are guaranteed to stay warm, satisfied, and 100 percent sober. It's a cinch to make in your slow cooker, so fill 'er up today. "It's so tasty too; just like candy." Well, maybe that's a bit of a stretch, but it's spot-on if you leave out the candy part.

Watch here for sore tummy muscles.

Money Saving Tips:

Use any cut of on sale beef, even a pot roast, cut into 1 inch pieces. Beef bouillion cubes will work well here, just add less than you think you need and taste at the end and adjust. Got any leftover cooked vegetables-just throw them in at the end.

Beef with Barley Soup

Estimated Cost: $6.00 for four large servings

1 lb. stew meat

1 large onion, chopped

2 carrots, peeled and chopped

2 ribs celery, peeled and chopped

1/2 cup chopped mushrooms

1 clove garlic, mined

5 cups beef broth

pinch of crushed red pepper flakes

1 bay leaf

1 tablespoon dried parsley, or 2 tablespoons fresh

Add later:

1/2 cup uncooked pearl barley (quick cooking is fine)

1 tablespoon balsamic vinegar

1 teaspoon brown sugar

fresh parsley, for serving

Add meat through parsey to crock pot. Cook on low for 6-8 hours, or on high for 3-4 hours. Add barley for last hour of cooking. Stir in vinegar and sugar. Taste and adjust seasonings.
Next Up:

Crock Pot Mulligatawny

PS Click here to vote for West's More Rockin' Morrocan Peanutty Pitas everyday through 2/12. Scroll down and register-it takes 10 seconds, promise! See yesterday's post if you have no idea what I'm talking about.

PSS West just got an offer to appear on a morning show to make his recipe. He's decided to enter the witness protection program instead.

Creamy Potato Soup in the Slow Cooker

One thing that irks me about some slow cooker recipes is when you are asked to first brown all ingredients in a pot on the stove. For Pete's sake, if I'm going to dirty a pot, I'm going to cook the whole meal in it, start to finish. I know they have slow cookers now that can also brown meats, but I don't have one and I'll have to wait till my circa 1995 crockpot bites the dust before I will lay out more cash for the latest model. For now, if a recipe asks me to cook everything in a pot on the stove, then transfer it to my slow cooker, it doesn't make it into my mealtime repertoire. I categorically refuse to wash two pots for what ought to be a one pot meal.

I have extra justification for my refusal this week. My sink developed a nasty case of slow drip this week. Drip....drip....drip. At first, if I turned the faucet just right, it was an even slower drip. Drip............drip......................drip. But then, it surrendered to dripdripdrip and it had to be addressed. The Quiet Man put on a manly plaid shirt and curled up under the sink for all of Friday night. I was standing close at hand, worried about my sink full of dishes that I desperately wanted to wash so that I could feel that Friday night/peace with the world kind of feeling. At nine thirty plaid-clad Quiet Man informed me that he needed a special part to be able to fix the sink, so would I kindly check Home Depot on-line to see if it was open. Open till ten, I reported. Meanwhile, West found an old flyswatter in the junk that his Dad emptied from under the sink, so he naturally began to chase his sister around the house, who tripped over her Dad who was laying with his face inside the cupboard, fixing the sink. Sailor should seriously consider a career in voice-overs for radio murder mysteries; she can scream, shriek and wail like no body's business. Except I think people would change the radio station, at least I would have if I could have. WAAAAAAAAA!!!!!! MOOOOOMMMMMMMY!!!! HE'S CHAAAAASING ME WITH A FLYYYYYYY SWAAAAAAATER!!!!! We piled all of the ear-shattering chaos into the minivan and raced towards Home Depot, which was naturally dark, quiet, and closed since 9 o'clock. I know we're not supposed to believe everything we read on the Internet, but I thought the Home Depot website would have a little integrity. Didn't they know that a sink full of dirty dishes and my sanity were hanging in the balance?

Just a little peek into my platform for a minimum of dirty dishes. And with that, I'll share my Creamy Potato Soup in the slow cooker. This soup is satisfying, velvety and creamy. The rich flavor comes from a roux that would require dirtying another pan, but I've created a shortcut using a kneaded flour and butter mixture. I've tinkered and reduced cream and butter to the maximum I could get away with and still create a luxurious texture and mouth feel. You'll love the ease of preparing it, the taste of the soup, and the one (crock) pot clean up when you're done. And incidentally, my sink is working again. I think I'll give it the day off, to celebrate.

Money Saving Tips:

Use any potato that is on sale at your grocer's. Idaho russets are delicious, but Yukon gold and red potatoes make a very creamy soup, too. You can use baby carrots to save yourself peeling time. Swap out bouillon cubes for the broth. You can use low fat milk, but you might want to increase the butter a bit if you do.

Creamy Potato Soup in the SlowCooker

Estimated Cost: $ 5.00 for four large servings

Notes: Roughly chop your vegetables, since you'll mash them down later.

1 onion, chopped

4 carrots, peeled and chopped

6 medium potatoes, peeled and chopped (I used Yukon gold)

5 cups chicken or vegetable broth

2 tablespoons fresh chopped parsley, or 1 tablespoon dried

2 tablespoons softened butter

3 tablespoons flour

1/2 -3/4 cream, half and half, whole milk, evaporated milk, or evaporated fat free milk

salt and pepper to taste

In a slow cooker, place the onion, carrots, potatoes, broth and parsley. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Use a potato mashed to crush the potatoes and vegetables to an almost smooth consistency. In a small bowl, combine butter and flour until smooth. Using a wire whisk, combine butter mixture with soup, whisking until smooth. Pour in cream and heat through. Season to taste with salt and pepper and serve immediately. IMPORTANT: If you are using milk in place of the cream, do not let the soup boil after adding.

Up Next:

Beef and Barley Soup in the Slow Cooker

Classic Chicken Noodle Soup in the Slow Cooker

Whatever mysterious virus has graced my existence for the last week, has finally found a new patron: The Quiet Man. I made myself an absolute wah-wah baby when I was sick, staying in bed and wailing for frequent cups of cold water and buttered toast. I watched Pride and Prejudice, the BBC version, but on VHS, which means someone has to come and switch the tapes for you every couple of hours, and they'd better be quick about it because I can't bear to be apart from Elizabeth and Darcy. It's amazing how much lung power I still have, even when indisposed.

In contrast, the Quiet Man doesn't ask me for anything at all when he is sick. He heads off to work and holes up in his office to do paperwork, as a sort of self-imposed quarantine. I can't do much for him, except telephone and ask if he is OK. Long pause. "Yes." Are you still sick? Long pause. "Yes." Oh. Darn. Can I do anything for you? Long pause. "No."

But YES, I can do something for him. I can make him old-fashioned chicken noodle soup, a bonafide miracle food for the indisposed. It's good and comforting and it will cure whatever ails you faster than anything you can buy at the pharmacy. And if you make it in the slow cooker, it requires such a minimal amount of attention that you could easily make a steaming serving for anyone in your life who becomes ill this winter season. Ladle a bit into a jar and take it to an ailing neighbor or co-worker. Or stay home and eat it all by yourself. And stay well, while you're at it.

Money Saving Tips: Use bouillion cubes for the broth. You can use bone in skin on chicken; just remove bones and skin after cooking.

Classic Chicken Noodle Soup in the Slow Cooker

Estimated Cost: $ 3.00 for 4-6 servings

3 cups water

3 cups chicken broth

1/2 pound boneless, skinless chicken (toss it in frozen, if you like)

3 carrots,peeled and diced

2 ribs celery, peeled and diced

1 large onion, minced

2 tablespoons chopped fresh parsley, or 1 heaping teaspon dried

pinch of dried rosemary

pinch of dried thyme

2 ounces egg noodles, or broad pasta noodles

salt and freshly ground black pepper

Add all ingredients to the slow cooker EXCEPT the noodles. Cook on high for 3-4 hours, or on low for 6-8 hours. Remove chicken from pot and shred; return to pot. Add noodles for last 30 minutes of cooking. Taste soup and add salt and pepper to taste.
Next Up:

Creamy Potato Soup in the Slow Cooker

Best Ever Tortilla Soup

Post Edit: Yesterday I wrote that my goal was to get 100 votes for my French's recipe by the end of the weekend. I underestimated you all. I had 100 votes by Thursday night, before the weekend ever began. I think I'll give you all a kiss. Move in close. Smooch! Thank you and keep voting-new goal: 200 by weekend's end.
I think I've finally found a dinner that could make the whole world happy. I mean it. This tortilla soup, adapted from the Mansion at Turtle Creek, is a dinner revelation. It takes ten minutes tops of active prep time. There's hardly any chopping at all, since you throw most of your ingredients into the blender. It's as healthful as you want to make it. It's ch-ch-ch-cheap, since soup is mostly, well water, actually. Those are all great reasons to make this soup, but I'm leaving out the best one. It's DEE-RI-SHUS, as my nephew Sammy used to say. DEE-RI-SHUS! I really do mean it. See for yourself if you don't end up fawning over tortilla soup. This is the way to do it:

Pile up your soup bowl with tortilla chips and cheese

Add some diced avocado, a lime wedge, and cilantro

Ladle in the soup with a dollop of sour cream and dig right in. Bet you're going to love it as much as I do.

Money Saving Tips:

This one's pretty inexpensive, but save extra money by buying canned tomatoes by the case when on sale. Even the cheap brands are going to work well here. Forget canned broth; use powdered chicken bouillion or homemade stock for the most bang for your buck. You can make your own tortilla strips with your corn tortillas if you are so inclined. And just you wait till Thanksgiving is over-then you can throw in some leftover turkey for even more savings.
Tortilla Soup

slightly adapted from The Mansion at Turtle Creek

Estimated Cost for six servings: $6.00
3 tablespoons olive oil

4-6 corn tortillas, diced

1 tablespoon of cumin
2 tablespoons of chili powder

1 tablespoon of minced garlic

1 large onion

a large handful of cilantro leaves and tender stems

2 14 ounce cans diced tomatoes

8 cups chicken broth or stock (or vegetable stock to make it vegetarian)

OPTIONAL ADD INS:

2 cups frozen corn

1 (14 ounce) can black, pinto, or kidney beans

leftover shredded chicken or turkey-keep that in mind in two weeks

In a large pot, heat oil over medium high heat. Add tortillas and saute until beginning to brown. Add cumin and chili powder and saute for one minute. Meanwhile, combine in the blender the garlic, onion, cilantro, and tomatoes. Puree until smooth. Add tomato mixture and chicken broth to pot. Bring to a boil, reduce heat, cover and simmer for at least 20 minutes and up to one hour. Add any optional add ins for last few minutes of simmering. Serve soup with tortilla chips, cheese, avocado, cilantro, sour cream and lime wedges.

And by the way.....

Have you voted today? My goal is to get 100 votes by the weekend for my Cheery Cherry Chicken for the French's Cook-Off.Voting is only a little bit of a pain, much less than a cavity or a trip to the DMV. You have to start an account but it's only one page and I'll bet you can do it in less than thirty seconds. It hurts a lot less than a paper cut. Remember to vote everyday until November 25th to send your old Prudy to NYC. I promise it's easier to vote daily than give birth even once. So get on over there and vote for lucky number seven!

Next Up:

I'm deciding between a pie crust tutorial and caramel corn. Any preferences?

Make Your Own Marinara...plus what to do with it

Help! I'm falling victim to the annual attack of the killer tomatoes. And more are coming by the minute. There's only one way out of this overabundanance that I've created: namely, elbow grease. Roll up your sleeves and let's make some marinara. And this is the real stuff, kiddos, like you get in Italy. The ingredients are very simple to let the taste of the summer tomatoes shine through.

First of all, you'll need to peel the tomatoes, a simple but slightly messy procedure. Slice a small X into the bottom of your tomatoes.Drop them in boiling water for about thirty seconds. When cool enough to handle peel back the skin. Easy enough.

For marinara, I'll use any variety of tomatoes. Obviously, some less juicy tomatoes are better for cooking, but don't let that stop you. After you peel the tomatoes, if they are extremely seedy and juicy, just squeeze them over the sink to get out as much of the juice as you can.

Simple Marinara

(makes about 2 quarts)

1/4 cup good quality olive oil

1 large onion, finely chopped

4 large cloves garlic, minced

6 lbs. peeled tomato, about 20 tomatoes

generous pinch red pepper flakes

1/3 cup chopped fresh basil

2-5 oregano leaves

1-2 teaspoons brown sugar

about 1 teaspoon each salt and pepper

6 ounce can tomato paste, optional

Heat oil in large heavy pot. Add onion and saute for about five minutes, until softened. Add garlic and saute for thirty secons. Add tomatoes, red pepper flakes, basil, and oregano. Mash down tomatoes with potato masher. Simmer for about one hour, or until tomatoes are broken down and not too juicy. (If needed, cook longer to get rid of more juices.) I use my immersion blender at this point to make a smooth sauce. If you don't have an immersion blender, you can transfer the sauce in batches to a blender. (If the sauce is not thick enough at this point, add in some or all of the tomato paste.) Taste and adjust the sauce for sweetness and add the brown sugar, salt and pepper. At this point you can process your sauce for canning OR freeze it in heavy duty zip top bags.
Now cook up some pasta and some sausage and you've got a nice dinner.

In a couple of nights you can make some garden vegetable soup. Click here for my recipe. (Use 1 and 1/2 cup marinara instead of the canned diced tomatoes.)

Or, if you've had another attack from your garden, you can make Summer Squash Parmigiano, which I absolutely adore. (You can use chicken cutlets instead of squash, but where's the fun is that?)

Dredge sliced squash in flour.

Dip in egg thinned with a little water.

Roll in breadcrumbs mixed with a little parmesan and dried basil. (If you can let it sit for about 30 minutes; the crumbs will adhere better. Even still, I almost never wait. Too busy.)

Lightly fry in some olive oil.

Place in a 9 by 13 dish with some of your yummy marinara.

Cover with basil, parmesan, mozzarella, and bake at 425 degrees for about 10 minutes or until cheese is melted, bubbly, and utterly irresistible. Oh, yummy. Now get to work.

Be back tomorrow with Whole Wheat Banana Muffins

Summer Thyme Corn Chowder

Post Note: I just got my Williams Sonoma catalogue in the mail today with a recipe for sweet corn chowder that looks very similar to my own recipe. (They use a bit less cream, a bit more more bacon, and no broth or thyme, but otherwise the soups could be slurpable sisters.) I'll have to give theirs a try and report back. For anyone who is interested, here's the link.
Doesn't it seem contraditory to bemoan the scorching summer weather in one post, only to offer a post for soup in the next? Bear with me, dear readers. This isn't your sit-by-the-fire-in-December kind of soup, this is Summer Thyme Corn Chowder. It's got smoky bacon, some woodsy undertones from the thyme, and lots and lots of perfect golden corn. It's best NOW, even in the heat of summer, because the corn is at its flavorful best. If you've got your own ears growing out back, then you're off to a good start. If not, wait a few weeks till your grocer is offering 4 corn for a $1.00, then load up your bushel. We must be the corn lovin'est family; we ate corn chowder with cornbread slathered with honey, and then buttered popcorn for dessert. We would have eaten well on Plymouth plantation. I'll be back this weekend with more garden goodness; I've been canning marinara sauce that tastes exactly like a breezy summer evening in Tuscany.

Summer Thyme Corn Chowder

Estimated Cost: $4.00 for four servings

Notes: If you're dining with vegetarians, keep the bacon on the side and saute the vegetables in oil.

4 slices bacon, chopped

1 large onion, minced

generous pinch of cayenne

2 cloves garlic, minced

2 teaspoons fresh minced thyme

8 cups corn kernels, cut from the cob

2 and 1/2 cups chicken broth

1/2 cup cream

1/4 cup chopped scallions

In a large pot, cook bacon over medium high heat until crispy. Remove to paper towel and reserve for garnish. To same pot with bacon grease add onions and saute until softened, about 8 minutes. Add cayenne, garlic and thyme and cook for thirty seconds. Meanwhile, combine 4 cups corn kernels and 2 cups broth in blender. Puree until almost smooth. Add blended corn, remaining corn, and remaining broth to pot. Bring to a boil, reduce heat and simmer until corn is tender, about 10 minutes. Add cream and season to taste with salt, pepper, and more cayenne. Garnish with crispy bacon and scallions.

Up Next:

Make your own Marinara