I’m super excited that my friend Lisa Leake, from 100 Days of Real Food, has written a book, titled appropriately 100 Days of Real Food, and it’s coming out this week! I had the privilege of previewing the book and it’s terrific!
If you remember back to three years ago, Lisa guest blogged here with some of favorite school lunches. Her new book includes that and more. In fact, she really tells you how you can turn your family on to great real food at home. She describes how she did it and how much it benefited her beautiful kids.
If you are wondering what the book contains, Lisa details it in this blog post: Top Ten Things You’ll Get Out of My Cookbook. If you order before the official release date of Tuesday August 26th, you qualify for her cookbook bonus offer. Be sure to follow her instructions in that blog post to get it!
One recipe that caught my eye was her fast and easy Veggie Corn Chowder. Although it calls for whole wheat flour, that could be substituted for people who are gluten free (like me):
Veggie Corn Chowder
Prep and Cook Time: 30 minutes
Makes 6 servings
Special tools needed: Countertop blender or handheld immersion blender
3 tablespoons butter
2 tablespoons whole-wheat flour
1 medium onion, diced
3 large carrots, peeled and diced
3 large celery stalks, diced
3 cups corn kernels (fresh or frozen; no need to defrost)
1 teaspoon salt
Cayenne pepper, to taste
2 cups homemade chicken stock (see page 322) or good-quality store-bought chicken or vegetable broth
2 cups milk
1. In a large soup pot over medium heat, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4 to 5 minutes. This is called making a roux.
2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5 to 6 minutes.
3. Add the corn, salt, and cayenne pepper to the pot and cook, stirring, for another 2 or 3 minutes. (If using frozen corn, add a minute to the cooking time.)
4. Pour in the stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
5. Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.
It’s a great edition to my collection!