Sweet Potato & Corn Chowder

It's no secret I love soups, and needed to use up some more raw milk have still been in a happy autumn mood which makes me turn to them more. I can tell it's not just me, as others are also changing their recipes from summer fruits and salads to more hearty items like this chowder.

I've also been testing out new autumn cookie recipes for my Etsy store, but haven't found any winners yet. I'll let you know what I come up with though. I have been stocking up on making apple butter and am thinking about adding some other flavors to the mix since it seems to be the most viewed. By the way, if anyone has tips for finding eco-friendly boxes for goodies, be sure to let me know. I'm still shopping around.

It's great to have the house full of all these wonderful flavors from the sweet treats and hearty soups. This soup has a nice southwestern kick from the spices added, and chilies can even be added to have another layer of warmth. I really enjoyed using sweet potatoes instead of regular potatoes for a different taste and texture. They were a little sweeter and softer, which balanced the spices nicely. I added black beans for the protein since I savored the soup as a meal in itself. And the toppings can be as diverse as anything you enjoy on a burrito or taco. Even though I added a modest topping of cheese in the photo, I actually like to sprinkle it evenly over the top and wait for it to all melt together into a gooey topping for each delicious bite.

Sweet Potato & Corn Chowder

Printable Recipe

2 tbsp butter

1 tbsp olive oil

2 large sweet potatoes, medium chopped

1 large onion, chopped

2 garlic cloves, diced

1 tbsp cumin

1 tsp chili powder

1 tsp paprika

1 tsp black pepper

1 tsp kosher salt

3 tbsp all-purpose flour

6 cups raw milk

2 cups fresh corn

2 cups black beans, already cooked

garnishes: shredded cheese & homemade tortilla strips ( also: sour cream, cilantro, & lime juice)

In a large pot over medium heat, melt the butter, then add the olive oil.

Add the sweet potatoes, onions, and garlic and sweat for 5 min. Add the spices of cumin through kosher salt and continue cooking for 5 min. Next add the flour and stir until evenly combined.

Then add the raw milk slowly as not to cool the pot completely, turn up the heat to high and allow to boil.

Once it begins to boil, reduce the heat to a low setting until tiny bubbles remain. Allow it to reduce for 20 min.

Then add the corn and black beans and cook for 5 min. Remove to serving bowls and garnish as desired. 

To make homemade tortilla strips, slice a tortilla into equal pieces and broil in the oven for 1 1/2 min.

~Yields 4 hearty servings.

~Original by Brie.

Kelly the Kitchen Kop: Real Food for Rookies

With so many real foodies out on the interwebs, it can be overwhelming to sift through all the advice and information on how to eat nutritious meals with real food. With the unhealthy consequences from processed food becoming more apparent, many people are returning to real food for the most nutritious and delicious meals possible for themselves and their families. 

The knowledge that people are seeking out real food, but not sure where to start is what inspired real foodie Kelly the Kitchen Kop to create the online class "Real Food for Rookies". This class is not just about recipes, but includes building a basic foundation of identifying and understanding real food, including creating basic goals to attain for becoming a real foodie yourself. The class is a 12 week course and includes everything you need to get started.

The class will feature so many helpful basics like the benefits of raw milk, how to shop at a farmer's market, audio interviews with people like Sally Fallon Morell, weekly handouts, exclusive coupons, and so many other helpful pieces! The class is $120 or four payments of $35. This class is a great beginning point for yourself or a gift to a person you care about who can benefit from a real food course. Enrollment ends September 15th, so make sure to visit Kelly the Kitchen Kop soon to sign up!

Rustic Cauliflower Soup

A strange breeze blew into town this past weekend. It must be a sign autumn will be arriving shortly. Not quite yet, but soon enough. I welcome the hot weather to stay as long as it likes, but I am partial to autumn. The summer zombies lose their stupor from being miserable in the heat, whereas I've been frolicking in the haziness. Everyone seems to be more comfortable and in a better mood overall, making them easier to be around. Autumn is like my slow cool down from the summer until I go into hibernation since I dislike the cold so much.

The peculiar wind put me in a changing mood, so I decided to go ahead and make an autumn-like soup a little early. I have plenty of milk laying around for a great soup base and all it needed were some spices and veggies thrown in the mix. The process was still simple and lazy like summer, but the warm flavor and texture feels like autumn.

The soup ended up with quite a pleasant Indian-esque flair with the spices. The soup had an extra layer of warmth of mild spiciness from the ginger and peppers. Enjoying both whole and puréed cauliflower was a real treat since I rarely purée any dishes; however, the soup can be left whole or completely puréed to match your favorite soup texture. But the overall balance of flavors was a true melody from a handful of simple ingredients you're likely to have in your cupboard and a quick way to enjoy a little comfort.

Rustic Cauliflower Soup

Printable Recipe

2 tbsp butter
1 tbsp olive oil

1 medium onion, chopped

1 large leek, chopped

2 large garlic cloves, diced

1 tbsp fresh ginger, minced

1 tbsp curry powder

1/2 tbsp ground coriander

1/2 tbsp kosher salt

1 tsp black pepper

1 tsp white pepper

1 tsp paprika

1/2 tsp celery seeds

3 tbsp all-purpose flour

4 cups raw milk

1/2 cup chicken broth

4 cups cauliflower

In a large pot, melt the butter over medium heat and then add the olive oil. Add the onion through ginger and sweat for 10 min, stirring occasionally. Next add all the spices of curry through celery seeds, stirring well, and cook for 3 min.

Add the flour and mix until incorporated.

Next, add the raw milk in 1 cup increments every minute (as to not chill the soup), stirring slowly. Then add the chicken broth and cauliflower. Bring the soup to a boil, stirring constantly so the raw milk does not scald on the bottom, and then lower the temperature to a simmer. Allow the soup to reduce for 30 min, stirring occasionally.

Finally, carefully purée half the soup in a blender for 5 seconds, then stir back into the soup. Garnish with crème fraîche and green onions if desired. Serve immediately.

~Yields 2 hearty servings, or 4 small bowls.

~Original by Brie.