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Use Lent to explore meatless recipes for better health: Corn chowder recipe

Use Lent to explore meatless recipes for better health: Corn chowder recipe
Use Lent to explore meatless recipes for better health: Corn chowder recipe
Rachael Monaco -- not to be used without prior permission or credit

Lent is approaching and beginning with Ash Wednesday, Catholics all over the world will abstain from eating meat on Fridays during the Lenten season. Easter ends Lent but there are many good reasons to continue to eat meatless meals at least once a week.

Preparing meatless meals may even help in the battle against the growing rate of obesity and obesity-related illnesses. Fox News reported on Feb. 18 that there are at least five benefits if you eat less meat. The five benefits of eating less meat include saving money and time, living longer, fighting obesity, and of course, improved heath.

Use the Lenten season to explore new and diverse meatless meals on Fridays. Corn chowder is an excellent way to stretch the family dollar and make a meatless meal your family will enjoy even after Lent ends.

Serve corn chowder with a scoop of tuna atop a big salad made with dark leafy greens to make your meatless meal complete. See below for other meatless recipes suggestions.

Corn chowder recipe

Ingredients for corn chowder:

  • 3 Tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 3 large potatoes, diced, approximately 3 cups, depending on your tastes
  • ½ cup yellow or white onion, diced
  • ½ cup celery, diced
  • 2 cups water
  • Salt and pepper to taste
  • 1 can (15 ounces) cream-style corn
  • 2 cans (15 ounces) whole kernel corn, drained
  • 3 cups fat-free milk

How to make corn chowder

  • In 4 to 6-quart stock pot of Dutch oven, heat oil over medium heat. Add garlic, onions, potatoes and celery to stock pot. Mix to coat vegetables with oil. Reduce heat to low.
  • Cover the pan, allowing the vegetables to soften over low heat, do not let them brown.
  • Add water to vegetables in stock pot; add salt and pepper to taste. Bring to a boil, reduce heat to low. Cover and cook until vegetables are soft.
  • Add the whole kernel corn, cream-style corn and milk. Cover and cook on low heat until heated through, approximately 30 to 40 minutes.
  • Ladle into soup bowls and serve piping hot.

Yield: approximately 8 one-cup servings

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©Rachael Monaco All Rights Reserved. No part of this article may be reproduced without prior permissions from the author. The first two sentences may be reposted with a link back to the original article.

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