Everyone seems to be talking about corn these days. With the viral song about corn, it seems most of us can appreciate the vegetable for it’s sweetness and versatility. Corn just seems to go with everything! This hearty corn chowder recipe is sure to keep your family warm this fall and winter. It’s so tasty and comforting, you may find yourselves going back for a second serving!
2 tablespoons butter
4 slices of bacon (optional)
2 celery stalks
1 bell pepper
1 large carrot
3 medium potatoes
6 ears of corn
5 cups milk
1 bay leaf
Salt & Pepper
Peel potatoes and dice along with onion, celery, carrot, bell pepper, and jalapeno. Shuck the husks off the corn and slice corn kernels off of the cobs, then save the cobs for later. (You can also use canned or frozen corn to skip this step! But you’ll want to add the corn in with the rest of the veggies to get more corn flavor) Slice some green onion & shred some cheese to top off each bowl of corn chowder if you like!
Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium high heat until the bacon renders its fat, about 5 minutes.
Cook the vegetables (except the corn and potatoes):
Add the chopped onions, celery, bell pepper, jalapeno, and carrot, and lower the heat to medium and cook until vegetables are well softened, about 10 minutes.
Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to medium. Cover the pot and cook for 20 minutes, stirring occasionally.
After 20 minutes, discard the cobs and the bay leaf. Add the potatoes, corn, salt, pepper, and paprika to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 20 minutes until the potatoes are tender. Stir often to prevent milk from curdling. Add more salt, pepper, and paprika to taste, and add a little shredded cheese and sliced green onion on top of each bowl when serving. Enjoy!
Let’s Celebrate This WIC Friendly Meal! January is National Soup Month.
We can’t think of a better way to use WIC ingredients during cold weather months than to have a nice bowl of homemade soup, a very WIC friendly meal for your kids.
Texas WIC is a nutritional assitance program that helps women and their kids get healthy, nutritous foods. The FREE program also provides nutrition support, counseling and classes. To find if you are elegible, visit TexasWIC.org online to apply.
It can be hard for families to find time to get meals on the table. Soup is a one-pot meal that often doesn’t require a ton of work, but can spotlight a lot of healthy ingredients. Plus, not many foods offer as much comfort or nutrition than a nice warm bowl of homemade soup.
WIC FOOD CLASS
Soup is also a great way for little ones to experience different food tastes and textures. Just make sure the ingredients are age-appropriate and soft enough for them to eat. Not sure if your child is ready? Visit Texas WIC’s guidelines online to find out if your baby is ready for solids (like the veggies in the soup). Texas WIC will also offer a Live Discussion class Feb. 3 about “Live Discussion on Table Foods and the Older Baby.” You can enroll online.
Visit the USDA’s MyPlate website for a little inspiration for recipes using WIC foods. One of our favorites was this one. It has vegetables and dairy and we think your kids will love this WIC friendly meal as much as you do.
TRY THIS WIC FRIENDLY MEAL
Cream of Broccoli Soup II
Using pantry staples and frozen broccoli, this hearty soup can be made in 10 minutes. Use 1% or fat-free milk to keep it even healthier.
- 1 package frozen, chopped broccoli (10 ounces)
- 1 can carrots or mixed vegetables, drained
- 1 can cream of mushroom soup (10 ounces)
- 1 1/4 cups 1% low fat milk
- 1/3 cup grated cheddar cheese, low-fat (can use 1/4 to 1/2 cup)
In a saucepan, prepare broccoli according to directions. Drain off water. Add carrots, cream of mushroom soup, and one soup can full of milk to the broccoli. Stir over low heat until steaming hot and vegetables are cooked. Add cheese, stirring until melted. Serve hot. Refrigerate leftovers.