Tonight I decided to make this corn chowder I found on the two peas & their pod blog. It was perfect for a rainy evening. Warm, filling, easy, healthy, and delicious! Best of all, all the veggies are cut in perfect finger food sized pieces!
To share this meal with your beginning finger foodie, just drain out the liquid and scoop the chunks onto their plate/ high chair tray. Voilà! 😉
Here’s the recipe with some adaptations in parentheses. If you want, you can use the original recipe from two peas & their pod. It’s practically the same. 🙂
2 tablespoons butter (I think I’ll use 1 tablespoon next time. I didn’t think all that butter was necessary)
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
1 large carrot, chopped (I don’t really like carrots, so I used zucchini instead. You could probably use both if you want!)
1 red pepper, seeds removed and diced
3 tablespoons minced poblano pepper
2 Yukon gold potatoes, washed and diced (I love potatoes, so I used like 6 of them! Plus they were on the small side)
2 cups vegetable broth
1 bag frozen sweet corn
1/3 cup all-purpose flour
3.5 cups skim milk
1/2 teaspoon dried thyme (gross. I left this out.)
Salt and pepper to taste
1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for about 2-3 minutes.
2. Add the celery, carrot (zucchini,) red pepper, poblano pepper, potatoes, vegetable broth. Cook until the veggies are tender, about 10 minutes. Be sure to cover it and let it simmer, or it will take way liner than 10 minutes.
3. In a medium bowl, whisk together the flour and milk. (Don’t let this sit or it will separate and get weird.) Pour mixture into the soup pot and stir. Add in the corn, thyme, salt, and pepper. (I waited until the soup was almost done to add the salt. This way you don’t have to use as much because less gets cooked off.) Let the soup simmer for about 20-30 minutes.
4. Serve immediately! Don’t forget to pick out the chunks for your little one, and eat it with them!