Sunday, October 26, 2014
Corn is good in anything. Fresh from the garden corn on the cob is the best. Corn kugel, soup, salad, side are all delicious. Corn with black beans is a treat. I really like corn and don't use it enough. I have forgotten where I found this recipe and I have altered it quite a bit but it turned out to be delicious. I do have leftovers and I plan to use my immersion blender to make it smoother.
2 tablespoons olive oil
1 large onion, chopped
1/2 cup celery, chopped
2 small red potatoes, chopped
2 cups sweet corn (fresh or frozen)
2 cups low-sodium vegetable broth
1 can lite coconut milk
1 tablespoon chopped fresh parsley
2 cups fresh baby spinach
Heat oil in large, heavy saucepan over medium heat.
Add onion and celery, and sauté 5 minutes, or until soft.
Add potatoes and corn and cook 10 minutes, stirring frequently.
Add broth, and bring to a boil.
Reduce heat to medium-low, and simmer 10 minutes, or until vegetables are tender.
Stir in coconut milk and parsley. Heat for 5 minutes.
At the last moment stir in spinach and cook for another minute.
Eat and enjoy.
Linked to: See Ya at the Gumbo Treasure Box Tuesday Two Cup Tuesday In and Out of the Kitchen Tuesday’s Table Fat Tuesday Hearth and Soul Hop Simple SupperSee Ya at the Gumbo Real Food Recipe Round Up