Vegetable Chowder & Corn Muffins

New York City public schools have only called a snow day something like 8 times in 30 years. Snow does not shut this city down, especially the schools. My husband is a high school teacher, by the way, so this is relevant to us today because school is closed today. Yes, closed. SNOW DAY! We were literally out playing in the snow with our son before 8am.

What is more perfect after a couple hours in the snow than soup? I decided to make a hearty vegetable soup. I don't believe I have ever made a soup the same way twice, and I have never followed a recipe for soup. I just get down my dutch oven, persue the refrigerator and cabinets and toss a bunch of stuff in. Sometimes it is chicken broth based, sometimes it is a milk based chowder, but today I chose to just use water and amp up the flavor with spices. It was super satiating and warmed us right up.

Vegetable Chowder

2 T canola oil

3-4 carrots, peeled and diced

1 sweet onion, diced

1 red pepper, diced

2-3 cloves garlic, minced

1 T ground cumin

1/2 tsp dried oregano

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp paprika

1 tsp garlic powder

4 cups water

2 cans corn, drained and separated

1 T cornstarch

2 T milk

1 can red kidney beans, rinsed and drained

1 can white beans, rinsed and drained

1 8 oz. package frozen mixed vegetables (mine had lima beans, green beans and peas)

Heat a large cast iron dutch oven (or your largest pot if you don't have one) over medium heat. Circle the pot with the oil and add the carrots, onion and red pepper. Sautee a few minutes before adding the garlic, then stir to combine. Add the spices and stir until they become fragrant, about 30-60 seconds. Pour in the water and turn the heat up to medium high.

Add one can of the corn and both cans of beans to the pot. Meanwhile, in a small food processor, add the second can of corn, the milk, and cornstarch. Pulse until a thick, creamy corn mixture forms. Add the creamed corn to the pot, stir well to combine.

Once the soup comes up to a boil, add the frozen vegetables, stir well, then reduce heat to low and simmer about 20 minutes until thickened. Serve with corn muffins (recipe follows)

Corn Muffins

1 cup all purpose flour

1 cup cornmeal

2/3 cup sugar

1 tsp salt

2 tsp baking powder

1 egg, lightly beaten

1 cup milk

1/4 cup canola oil.

Preheat oven to 400 deg F and line a muffin pan with paper liners.

In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder (I use a large whisk to mix all the dry ingredients well). Add the milk, egg and oil and stir to combine.

Pour about 1/4 cup batter into each muffin cup (until they are 3/4 full). Bake for 15 minutes. Makes 12 muffins.