I’ve been on maintenance now for a few years. That means I am always looking for new things to make for myself to keep my regular diet appealing and sustainable, thus avoiding the temptation to go back to my old ways. Here is something I whipped up today without a recipe. Soups are soups, a free hand sometimes makes for the tastiest of surprises. I had all these things in my refrigerator since I have a garden, but I’ve written this with substitution suggestion so you can do the same (measurements are approximate only):
Late Summer Garden Chowder
I started by sauteing about 3 T of chopped onion in 1 teaspoon butter.
In a saucepan, I brought to a simmer, 2 cups of chicken broth.
To that I added a big handful of chopped chard (spinach or kale would be good too).
I had about 1/4 cup sliced, fresh mushrooms (whole kernel corn is another choice).
Then came a handful of diced root vegetable: I used an exotic, white radish similar to daikon, but potato, turnip, parsnip or carrot will work as well).
The meat: about 1/3 cup of leftover canned salmon, but ham or chicken could substitute.
Seasonings were garlic salt, 1/2 teaspoon of cumin, and some Italian herbs.
Optional: Immediately before serving, I drizzled in about 1/4 cup of evaporated milk. Makes two generous bowls of chowder.