>Corn Chowder and a Half Marathon
>I’ve been meaning to post the recipe to this chowder for a week. I honestly haven’t felt like blogging. In fact, I still don’t, but if I don’t post this recipe now, I don’t think I ever will.
Since returning from San Francisco, I’ve been completely broke. Like $0.36 in my bank account kind of broke. So, I’ve been using what I have, and thank god we have a garden this year – quite a few ingredients for this chowder come from the garden.
2 potatoes (mine weren’t very big) – chopped
1 can vegetable broth
1-2 green Fresno chilies (mine were from the garden, and you can certainly use jalepenos instead. If you only have access to red Fresno chilies, keep in mind, they’re quite a bit spicier than the red)
2 cloves garlic
Frozen corn (I probably used 1.5 cups)
Fresh cilantro – chopped. a handful
Throw a bit of EVOO into a pot. Add chilies and garlic. Sauté until fragrant. Add broth, cilantro, and potatoes. let simmer until soft. Using immersion blender, blend until creamy – but keep some potato chunks. You could possibly pull 1/4 – 1/2 of the potatoes out. Add corn. Cook until everything is heated through.
Eat. I enjoyed mine with a few crackers.
On to other exciting things – I went to the physical therapist today about my hip (my SI joint is loose, and my sacrum slips, causing great pain). She gave me some stretches to do, and showed me how to pop everything back into place when it slips again. This means I have decided my first half marathon will be the Surf City USA half marathon. Provided I get a job (registration plus getting my race packet delivered is around $100).
So, I need some awesome running and job vibes from you, my lovely readers! I’m pretty excited about this decision!