March is popular month for many reasons. As a sports fan, I associate it with March Madness (Go UK!) and pre-season baseball. Those of us who are nature lovers, associate it with the return of robins and other favorite birds and the blooming of beautiful flowers, plants, and trees. But March has more up her sleeve than all of this. Did you know that March is also National Nutrition Month?!
Who knew? Quite the over-achiever Miss March.
Your family will love this chock-full-o-veggies chowder recipe from Dave Lieberman, campaign spokesperson for Del Monte “Value without Sacrifice” and Chef and Author of The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them.
Tip from Dave: Just because you’re cooking doesn’t mean you have to slave in the kitchen. There are simple things you can do to create delicious, memorable meals that don’t require a lot of time or money. My biggest tip this year is for budget-conscious consumers to stock up on pantry staples to supplement fresh or frozen items.
And with nutrients such as fiber and vitamin C, Del Monte Whole Kernel Corn is a staple item that everyone should have in their pantry!
Chipotle Corn Chowder Recipe
3 tablespoons unsalted butter or vegetable oil
Flesh from a 3-to-4 pound pumpkin or butternut squash, cut into 1-inch cubes
1 large onion, diced
3 tablespoons all-purpose flour
1 quart reduced-sodium College Inn® Chicken Broth
1 can Del Monte® 50% Less Salt Whole Kernel Corn, drained (Dave’s pick for a lot more quality and nutritional value, without sacrificing taste)
2 chipotle peppers, roughly chopped
1/2 cup heavy cream
5 thyme sprigs
to taste salt
to taste black pepper, freshly ground
1 small bunch cilantro, stems removed and leaves roughly chopped
- Heat the butter or oil in a large pot over medium heat. Add the pumpkin and/or squash and onion and cook 5 minutes.
- Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, cream, and thyme and bring to a simmer.
- Reduce the heat to low and simmer about 20 minutes, or until the pumpkin/squash is fork tender but not falling apart.
- Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish.
- Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.