Potato and Corn Chowder
Cucumber-Tomato-Arugula Salad
Ingredients
- 4 Tbsp butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (3-lb) bag red potatoes, cut into ½-inch pieces
- 3 cups fresh or frozen corn kernels
- 1 (32-oz) carton vegetable broth
- 3 cups milk
- ½ tsp salt
- ½ tsp pepper
- 2 cups freshly shredded sharp Cheddar cheese
- 1 (8-oz) carton sour cream
Instructions
- Melt butter in a large Dutch oven over medium heat.
- Add onion and garlic; cook, stirring, 5 minutes.
- Add potatoes, corn, broth, milk, salt and pepper; bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender.
- Using a potato masher, mash potatoes to desired consistency.
- Stir in cheese and sour cream; cook until heated through.
- Season to taste.
Side Dish Ingredients
- 2 (5-oz) pkg baby arugula
- 1 seedless cucumber, chopped
- 1 pint grape tomatoes, cut in half
- 2 Tbsp chopped fresh basil
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ cup extra virgin olive oil
Side Dish Instructions
- Combine arugula, cucumber, tomatoes and basil in a large bowl.
- Whisk together vinegar, honey, mustard and salt; gradually whisk in oil until blended.
- Pour dressing over salad mixture; toss to coat.
Vegetarian Meal Plan
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