Blueberry Corn Salad

Before I knew much about food, I figured the category “Fruits and Vegetables” should be two categories, “Fruit” and “Vegetables.” But after tasting salads such as arugula and watermelon or even mango salsa, I have realized that fruits and vegetables complement each other. Maybe you are saying “Duh” or maybe you have not ventured into this world of fruit/vegetable hybridity, but nonetheless I can’t wait to continue experimenting. A good rule of thumb is that if the fruit or vegetable grows at the same time of the year, the produce will likely go well together. Think: tomatoes and cucumbers (drizzle with olive oil and vinegar). Simple, but delicious, flavors.

In the case of this Blueberry Corn Salad, evidently blueberries and corn are showcased. The spice of the jalapenos, which stung my hands for twenty-four hours, and the sweetness of corn, plus the tang of blueberries is fantastic. I used a white onion, despite the recipe calling for a red onion. Other than that, I followed this recipe.

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Corn Chowder

If you have ever tried to photograph soup, you will know that it is hard to make it look appealing. It usually looks like a bowl of mush, or a bowl of a solid color. No glamour, that’s for sure.

But just because a food may not look great in a photograph doesn’t mean it’s not delicious.¬†

Here’s a recipe for Corn Chowder, which doesn’t involve cream but instead skim milk. I froze it, stupidly, and the leftovers were not good. So if you try this soup out, plan on either eating it in one sitting, or refrigerating for a few days.

Corn Chowder

2 tbs butter

1 large onion, chopped

2 garlic cloves, minced

2 celery stalks, chopped

1 large carrot, chopped

1 red pepper, seeds removed, diced

3 tbs minced poblano pepper

2 Yukon Gold potatoes

2 cups vegetable broth

2 cups frozen or canned sweet corn

1/3 C All-Purpose flour

3 1/2 C skim milk

1/2 tsp dried thyme

salt and pepper

In a large pot, heat butter at medium heat. Add onion and garlic, cook for 2-3 minutes. Add celery, carrot, peppers, and potatoes. Add vegetable broth and cook until tender, about 10 minutes. In a medium bowl, whisk flour and milk. Pour into soup pot and stir. Add corn, thyme, salt and pepper. Let soup simmer for 20-30 minutes on stove.