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Ohmahgah. I realized it’s been nearly a month since my last post, and honestly have no idea where the time went. AND NOW IT’S NEW YEAR’S DAY?! SERIOUSLY?!?!

Okay, time to get a hold of myself. Today is the first day I’ve even touched this blog in almost a month. I wrapped up teaching my community college classes for the fall semester in early December, rushed to California to see my dear brother get married (I gained an awesome sis-in-law!), came back to Annapolis for Christmas, then set off to spend a few days in Puerto Rico with my hubby and our little one. Today is our first full day back here, and it’s time to recover and regroup. It feels great, except that I have no food, so I’ll share with you a soup I made for some of our midshipmen when they came over for dinner a little while back.

We love our Naval Academy midshipmen, and when we first started living in Annapolis over 2 1/2 years ago, we were hosting lunches and dinners for our Vietnamese Midshipmen Club. Prepping food for 30 mids is a teeny bit taxing, but they are great because they offer to help cook, load the dishwasher, play with my little one while my hubs and I get the last-minute food prep done, all that stuff. We try to make our home their “home away from home,” and every so often, I just tell a few of them to come over and have a quick meal before they have to set out on their hectic schedules.

One night, three of our mids came over for a quick snack. At first I told them I just had che (a Vietnamese dessert), but then the mom in me started getting antsy that it was dinnertime and WHY DIDN’T I MAKE A FULL DINNER YET?! So while they were at our house, chatting with us, I ended up making them a dinner – this soup, arugula salad, some sweet and spicy nuts from bon apetit (addicting!!), and then finally the che. Yes, I made lots, because I know they always like when they get to bring goodies back to the dorms. 😉

This soup is great because it’s creamy, yet CREAMLESS. How, you ask? My secret here is that I blended white beans with vegetable bouillon cube and water. It provided a creamy consistency and was a totally satisfying, filling soup. Full of fiber from the beans, which creates the feeling of satiety. I also love buying frozen roasted corn because I find that it is more flavorful than regular corn.

My hope for all of you in this new year is to find something that makes life a little more simple – think of this blog as a good resource for you who like great food but are low on time and effort. A lot of things can tug at you, but make no excuses to eat well this year. Cheers, friends!

Roasted corn chowder
Print Recipe
A quick and easy soup that is comforting, filling, and satisfying.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Roasted corn chowder
Print Recipe
A quick and easy soup that is comforting, filling, and satisfying.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
for the creamless, creamy white bean puree:
  1. In a high-speed blender, add the water, vegetable boullion, navy beans, and thyme. Process on high for about 30 seconds, until mixture becomes a smooth puree. Set aside.
for the rest of the soup:
  1. In a medium French oven on medium heat, add the olive oil. When oil is hot and shimmering, add the onion and saute about 3-4 minutes, until onions soften. Add the roasted corn and cumin, sauteing another 2 minutes, and add the white bean puree. Add up to 1 1/2 cups additional water, depending on desired thickness of soup, and season to taste. Bring to a simmer for a few minutes, and then lower the heat to medium-low and serve.
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