Thanksgiving Sides: Parmesan Corn Chowder
From The Skinny Bovine’s Kitchen
“To splurge or not to splurge? – that is the question.”
Answer: “Splurge, definitely splurge.”
Having posted my things never to cook with, I figured I should follow up with a little bit of rationality. A fairly darned disciplined healthy eater, even the Skinny Bovine splurges pretty regularly. But I think that is the fun of eating healthy (besides feeling way better), you have lots of room to splurge! The key is having guidelines.
Since I’m a healthy and budgeted cooker, there are two types of splurges at my house. Here are my healthy splurge guidelines (stay tuned for my budget splurge guidelines soon!
Set boundaries – This means sticking to my list of things to never use for the most part. There are plenty of other things I love to use in cooking that aren’t particularly good for you though. Example: coconut milk (curry, mmm), creamy soups (made with milk of course, and maybe a tablespoon or two of butter). See one of my faves below. We love, love, love this soup at our house.
Know yourself, know your goals – If you’re trying to be disciplined and maintain your weight, go ahead – splurge once a week! If you’re trying to lose a little, make it once every other week. If you want to lose a lot, make it once a month. We all deserve a reward for our discipline.
Only make enough for that meal – It’s splurge night, not splurge night + leftovers for the next 2 days. Have your splurge and then get back to your best habits in a hurry.
Here is one of my favorite (fairly un-) healthy splurges. Like I said, we just can’t get enough of this soup. Definitely not one of my worst splurges, but I definitely don’t make it once a week!
Parmesan Corn Chowder
Adapted from Allrecipes.com (here)
Picture from Allrecipes.com
4 servings
1/2 cup sliced carrots (i use 1 cup carrots and no celery – just a preference)
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour (i use whole wheat)
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 (14.75 ounce) can cream-style corn
1 cup shredded parmesan cheese
- In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and parmesan cheese. Cook 10 minutes longer or until heated through.
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- Parpadelle Verde
- My First Date with Chicken Corn Chowder
- Dairy, Egg and Nut Free Corn Muffins
Tags: cheese, chowder, corn, family recipes, indulging, parent food, parmesan, sides, soup, splurging, thanksgiving, The Skinny Bovine's Kitchen
