Potato, Corn, and Leek Chowder

One of Jon's favorite types of meals is having a great soup or chowder with fresh bread or cheese toasts--preferably in a bread bowl--but I won't be making that today.  Winter has hit Chicago with a chilly wind that makes the low temperatures of 22 degrees seem below zero; and, there is nothing like coming in from the cold to a hot bowl of chowder, soup or stew.

If you plan ahead, most soups and chowders can be frozen in small tupperware portions that can easily be thawing while you head out the door.  The only caveat to making soups and chowder is the prep work--something you should be familiar with at this point if you have done any cooking from this blog.

Get your ingredients prepped and the fire started.  Let's do this!

(Adapted from Cooking Light's The Essential Dinner Tonight Cookbook)

Note:

Can be vegan or vegetarian if you exchange butter for olive oil and use vegetable broth!

Equipment:

Large 5 qt saucepan (like the one you have seen in previous blogs to boil pasta or eggs)

Dutch Oven (is also an option if you have one instead of the sauce pan)

Knife

Peeler

Mixing bowl (to soak the leeks clean)

Dutch Oven

5-Qt Saucepan

Ingredients:

2 Tbls butter

1 Tbls olive oil

1 1/2 cups leek, coarsely chopped, soaked in cold water (this removes the dirt), and drained.

1/2 cup celery, finely chopped

1/2 cup red pepper, finely chopped

1/3 cup of carrot, finely chopped

2 cups whole milk (I used 2%)

3 Tbls flour

3 cups of chicken or vegetable broth (I use bouillon for both space-saving / money-saving reasons)

2 lbs yukon potatoes, peeled and cubed (can place them in cold water to avoid turning brown if need)

2 cups of corn kernels, drained

1 tsp salt

1/4 tsp pepper

Pinch of fresh parsley

Hot sauce or cheese (optional)

Instructions:

1. Wash your hands. 

2. Read the recipe and get organized.

3. Clean, peel and prep all of your veggies.  Prepare you broth if you are using bouillon.

4. Heat your dutch oven or large sauce pan over MEDIUM heat with butter / oil.

5. Add leek, celery, red peppers, and carrots.  Cook for 4-5 minutes until softened.  Stir often.

6. Combine milk and flour in a small bowl with a whisk.

7. Slowly add the milk mixture to your veggies while stirring frequently.

8. Stir in the broth.

9. Add your potatoes, corn, salt and pepper.  Bring entire mixture to a boil.

10. Reduce heat to SIMMER for 20 minutes.  Cook until potatoes tender.

11. Add cheese, hot sauce and/or parsley.

12. Make some buttered toast or just have great Italian or French bread ready for dipping.

Mushroom Linguini

Mushrooms are a fantastic meat substitute and one of Jon's favorite ingredients.  Add pasta and you have a great meat-less dish--great for you and great for the budget.  This dish is basically a vegetarian ragu or stroganoff-type pasta sauce packed with the robust, earthy and comforting flavors of fall: Mushroom Linguini.  Adapted from Williams and Sonoma's Cookbook Series 'FoodMadeFast'.

Skill level:  Sophomore Year.

Your biggest expense will be the mushrooms.  I use predominantly Porto Bellos and Shitake, but for budget reasons, you may want a package of regular button mushrooms to replace Shitake.  Make this meal when you are going to be home anyhow, because this is one of those meals that gets better once it has had time to sit.  Another way to save some money is to use a combo of dried thyme, oregano, and rosemary rather than buying  a bunch of fresh rosemary.  You can skip the spices, but it'll lose flavor.

Don't limit yourself to pasta--this ragu is great for potatoes, rice, couscous, or polenta.

Below, I have included the changes needed to make this vegan as well.

Save money. Skip the meat. Keep the flavor. 

Cost: under $15 / 3-4 servings

Equipment:

Large 12"  non-stick skillet

Large saucepan for boiling pasta

Chopping Board for garlic, onions, and mushrooms

Sharp knife

Wooden spoon

Ingredients:

2 Tbls butter

3 Tbls olive oil

4 large garlic cloves, minced and chopped

1 fresh sprig rosemary (optional, but it adds flavor)

1 medium yellow onion, diced

1-2 lbs Mixed fresh mushrooms

1 (14oz) Diced Tomatoes with juice

3 Tbls tomato paste

1 cup vegetarian, chicken, or beef broth 

1/3 - 1/2 cup half-and-half or light sour cream

Salt and Pepper

Parmesan Cheese

Cooked linguini, or any pasta you like.

Instructions:

1. Wash your hands.

2. Prep all of the ingredients:  mince the garlic, dice the onions, slice the mushrooms. 

3. Make your broth if you are using bouillon cubes instead of storebought broth.  Set aside.

4. Heat olive oil and butter over Medium heat.

5. Add the garlic and rosemary sprig.  Saute until fragrant, about 1-2 min.

6. Add the onions.  Saute until soft and translucent, about 3 minutes

7. Add your mushrooms.  Cook and stir frequently until they begin releasing some of their fluid.

8. Add diced canned tomatoes and their juice.  

9. Add the tomato paste and stir until well-combined.  

10. Add broth and let it all begin reducing until liquid begins to thicken, approx 10 minutes.

11. Add your half-and-half or sour cream and incorporate well.

12. Season with salt and pepper.

13. Serve on a bed of linguini and top off with parmesan cheese.

Make it VEGAN:

1. Omit the butter, use additional Tablespoon of olive oil in its place.

2. Use vegetarian broth only.

3. Skip the half-and-half or sour cream

4. Skip the parmesan. Can use soy-alternative cheese

5. Many of the spaghetti-like pastas should be vegan-friendly.  Or use couscous or potatoes.