Its got a little colder this past week so I decided it was time to venture into the world of soups. I found this Edamame and Corn Chowder recipe over at Martha Stewart’s site. I loved that it had some cream but was also broth based. Also it has two of my favorite ingredients, corn and edamame! 

It was super delicious and super easy for a weekend lunch. 

• bacon
• 1 onion, chopped
• 28oz or so of chicken broth
• About a cup of cubed red potato
• 1/2 teaspoon dried Italian seasoning (some combo of thyme, marjoram, oregano, basil, and rosemary) its okay to omit one or two. I didn’t have basil or rosemary.)
• 2 cups frozen shelled edamame
• 15 oz or so of creamed corn
• 1/2 cup half-and-half, or heavy cream
• salt and pepper

Cook your bacon, set aside.

Pour all but about 1Tbs grease from pan. 

Add onion, cook until soft.

Add broth, potato, and seasoning. Simmer until potato is tender. 

Stir in edamame, creamed corn, and half and half or cream. Season with salt and pepper. 

Serve topped with crumbled bacon. 

I’m on a mission to try at least one new food a week!

I love trying new things and there are just way too many things I’ve never tried. I think this is one of those goals that will be easy to stick to, because it will be delicious. 

Bok Choy

Fun facts about Bok Choy, it contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but are toxic to humans in large doses. It’s also super high in vitamin A and C. (thanks wikipedia!)

I found this recipe for baby bok choy and shiitake mushrooms, I was helpless against its potential delicious factor. I LOVE an excuse to use mushrooms. I’m such a mushroom junkie I adapted this and made it with a mix of mushrooms including shiitake, oyster, portabello and enoki. (yes they sell these at the local grocery store!). 

1 Tbs oil
1.5 C (about) mushrooms
garlic
ginger powder
1/4 C broth (veg or chicken)
1 Tbs light soy sauce
3 large baby bok choy (the thick end of the stem removed, rinsed and steamed)

1. Heat up the oil, add the mushrooms and saute until tender
3. Add the garlic and ginger powder
4. Add broth, deglaze the pan
5. Add the soy sauce, simmer to reduce
7. Pour the mushroom sauce over the steamed bok choy