The lovely Stephanie told me about a lavender farm right outside the city of Richmond that has “Cooking with Herb” classes. I went to their website to check it out and sure enough they do have cooking classes (which I so want to attend) but they also have recipes! Lots of them looked really good, but I ended up Spring Padding a chowder recipe for later use. Which brings me to the amazing dinner I mentioned on my last post.
Potato & Corn Chowder with Fresh Sage
This was so delicious!! I have a thing for potato soup so I was excited to try one with sweet potato and corn mixed in. Both the sweet potato and corn give it just enough sweetness and the thyme and fresh sage add a unique flavor. I had to go back for seconds.
And, in case you want to try one of the best soup recipes I’ve had in a long time, here’s the recipe from the website with my alternations:
Potato & Corn Chowder with Fresh Sage
- 3 tablespoons olive oil (extra virgin)
- 1 cup diced sweet onion (can substitute white or red)
- 1 cup diced celery
- 1 medium sweet potato (chopped)
- 2 medium Russet potatoes (chopped)
- 3 cups water
- 1 vegetable bouillon cube (I used Rapunzel Vegan- no salt added)
- 1 tablespoon dried thyme
- 2 teaspoons onion powder
- 4 tablespoons fresh chopped sage
- 1 tablespoon salt (or to taste)
- 1 teaspoon pepper
- 1 16oz bag frozen corn
- 1 cup 1% milk
- 2 cans cream corn (or make fresh cream corn)
1. Heat large soup pot on medium temperature.
2. Add olive oil and increase heat to medium high.
3. Add onions and celery.
4. Sauté until lightly caramelized, stirring frequently (about 10 minutes)
5. Add potatoes and continue to cook for 5 minutes.
6. Add water, vegetable base and dry thyme.
7. Bring to a boil and cook for 10 minutes.
8. Add onion powder, sage, salt, pepper and frozen corn.
9. Continue cooking for about 10 minutes stirring occasionally.
10. Add cream corn and milk, cook until potatoes are tender. (5 minutes)
This morning I had to wake up early to attend a Social Media Marketing seminar put on by the Marketing Department of a local university before work. It went well and it was interesting to see how a university used social media to communicate with their students, alumni, the community, and prospective students- however I think I could have spoke as part of the seminar as I knew all the information that they were talking about. Still it’s nice to see things of this nature popping up locally- social media is becoming a big deal and I love it!!
The best part about the meeting is that they provided breakfast. It’s not everyday that I have a catered breakfast (or bagels) so I was excited to have a Panera cranberry walnut bagel with LF honey walnut cream cheese,
On the side I had a Panera fruit cup and 1/2 of a Katalyst Kombucha Pure Essence brought from home.
I like the Katalyst Kombucha a lot- it seems to taste less like vinegar than the Synergy Kombucha drinks and it’s cheaper!
I had 3 meetings at the office so my day was pretty packed but I did end up coming home for lunch. I couldn’t resist having another bowl of the Potato & Corn Chowder.
Just as good as last night!
And a handful of berry trail mix for a snack.
While I was off eating chowder, the office ordered pizza for lunch. There was quite a bit left over so I ended up taking a few veggie slices home. I popped a slice and a half in the toaster oven and dinner was served!
Can’t get much easier than that on a Friday night. I’m going to do some yoga and then Isaac and I are taking yet another friend from out of town to Balliceaux to get a drink- we love this place! We then plan on coming home and playing board games. Sounds good to me as it’s another rainy night here in Richmond.
I hope the weather is better in your neck of the woods- do you have any big plans for the weekend?
- Brittany
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Brittany Mullins, HHC
