corn chowder

When you go to the Pricemart in Escazu, you can get canned veggies in groups of four. Two of those cans are always creamed corn. I don't know who eats this much creamed corn on a regular basis compared to say... peas or carrots, but there is an obscene amount of creamed corn in my cupboards. I needed an interesting way to make them go away, so I thought about chowder.

Ingredients:

1 large onion

1 red pepper

1 can mixed veggies in water

5 boullion cubes (veggie/chicken/beef/whatever)

1 can creamed corn

1 cup of milk

1/4 cup shredded cheddar cheese

1/2 cup fresh parsley

2 tsps honey mustard

4 bay leaves

2 tsps pepper

2 tsps salt

1 tsp basil

This is pretty easy to do. Cut up your onion and red pepper in small pieces and saute for 5 minutes in the sauce pan you plan on making the soup in. Add the veggies with water and everything else except the milk and the cheese. Cook for 20 minutes on medium heat, stirring often. Add the milk and the cheese and cook for 15 more minutes. You might want to add more spices or less spices depending on your tastes.

This is a fast meal good for lunches. Looks really nasty if left in the fridge for more than a couple of days later though. We ended up throwing out the tupperware instead of cleaning it due to excess yuckay.