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Sunday, October 21, 2012

Sweet Corn Chowder + Roasted Brussels Sprouts

Autumn is definitely upon us here in Amsterdam.
Leaves are changing to a range lovely burnt auburn colors and
this weekend was full of clouds and chilly autumn winds.

It's putting me in a snuggly, indoors mood,
perfect for making slow cooked stews, soups and chowders. 

This corn chowder recipe was inspired by checking a few recipes on pinterest.
Then, I decided to just head to the kitchen, turn up the new Avett Brother's album and get cooking.

The results were kind of spectacular, actually.




Here's a tip: invite a few friends over because this makes a TON of soup.
As in, even my constantly hungry Dutchman and I are soup for a few days.
Yay for leftovers!

The last bits of chowder ended up as savoury topping for my Dutchman's homemade stamppot
Go ahead and make this for dinner, you'll be glad you did.

Do you have a favorite chilly weather meal? I'd love to know!
Check out my recipe after the jump...



Sweet Corn Chowder
Ingredients
1 chili pepper, diced
1 medium red onion, diced
3-4 garlic cloves, crushed
3-4 chives, chopped (save a sprinkle for topping)
4-5 carrots, chopped
1 large red bell pepper, diced
2 cups sweet corn, drained
6 medium size potatoes, scrubbed, cubed and cooked
3 vegetable bouillon cubes
3 tbs butter
4 cups water
2/3 cup milk
herbs and spices
Sharp cheddar cheddar cheese, grated
*Glass of wine (for the cook to enjoy!)

Directions
If you're in a rush, prepare the potatoes first (boil separately, drain and then add to the chowder)
Saute onions, garlic and chili pepper in butter in a large pot
Add the peppers, carrots, chives and spices
Turn heat to medium, add water, vegetable bouillon cubes, corn and potatoes
Simmer for about 15 minutes, stir often, mash up the pot a few times for a nice thick consistency
A few minutes before serving, add the milk and stir well

Serve immediately garnished with cheddar cheese and chives (a toasted cheddar pita is also nice!)

Garlicky Roasted Brussels Sprouts 
Ingredients
Sprouts
2-3 garlic cloves, crushed
Herbs, salt, pepper to taste
Extra virgin olive oil

Directions
Heat oven to 400 F
Wash and half the sprouts
Blanche in boiling water for a few minutes, then drain
Oil a baking dish, toss sprouts with freshly crushed garlic and herbs
Bake for 30 minutes until lightly browned

Serve immediately, yum!

4 comments:

  1. Definitely making this for dinner tomorrow! Thanks for the inspiration!

    ReplyDelete
  2. Anonymous21.10.12

    I love the cute Dutch shoes (slippers?) too!

    ReplyDelete
  3. Anonymous21.10.12

    where can i get sharp cheddar cheese in amsterdam?

    ReplyDelete
  4. ummm this looks SO GOOD. definitely, definitely making this.

    ReplyDelete