My Foodie Call

So this family was feeling a bit overscheduled. We, like everyone, have been running around doing the crazed holiday thang, trying to find the balance between holiday events, school work, volunteering, seemingly endless gift wrapping…you know how it goes.

Another thing I am discovering is that the big problem with Charleston is that there are too many great things going on all the time. Fun stuff, but just all of the time. I know, such problems….

This particular day we were supposed to go to a Christmas parade. Last year’s was super fun, all of our friends would be there, all the more reason to go. Feeling tapped out physically and mentally, we debated skipping.

Should we? Shouldn’t we?

Hate missing out on fun, cool stuff.

But then I remembered.

There is always fun, cool stuff happening.

We skipped it. Decided it would be a day to take a minute to breathe.

Guess what? The world didn’t end.

Decided to make a cozy meal instead. My point in this story. Made a cozy meal instead.

“What does everyone want for dinner?” I asked??

The only child with a reasonable response was my oldest child.

“Corn Chowder.”

Corn chowder it is.

Of course I made it without dairy.

No dairy? No problem. This chowder is plenty creamy with almond milk and sweet potatoes.

Non-Dairy Sweet Potato Corn Chowder

Ingredients:

• 2 tablespoons coconut oil
• 1 small onion, chopped
• 1 cup celery, chopped
• 1 clove garlic, minced
• 2 cups veggie broth
• 1 large sweet potato, peeled and chopped into small chunks
• 1 cup frozen corn (I used Trader Joe’s frozen roasted corn)
• 1 can creamed corn
• 1 cup almond milk
• 1 tablespoon flour
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Heat oil in a large skillet over medium heat. Stir in onions, garlic and celery. Cook until just slightly soft. About 2-3 minutes
2. Add veggie broth and sweet potatoes.
3. Simmer on medium low until tender. about 30 minutes.
4. Add the frozen and creamed corn. Stir for about a minute.
5. Reduce heat to low, and pour in 1 cup almond milk.
6. Whisk in flour.
7. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens to desired consistency.

I did not double this recipe because I was unsure of the outcome, but I wish I had. I want leftovers. :/.