Dinner and a movie

Julie Jordan's Corn Chowder Recipe:
3 potatoes
3 tbsp butter (could easily use less)
1 onion, finely chopped (I use 2)
2 cloves garlic, finely chopped
1 carrot, finely diced (I use 3)
3 stalks celery, finely diced
3 cups fresh or frozen corn
1/2 tsp. marjoram (I use basil since I never have marjoram)
1 heaping tsp thyme
1/4 tsp paprika
1/4 black pepper
1 tsp salt
2-3 cups milk
optional parsley or chives for garnish

1. Scrub potatoes, but don't peel or cut yet. Cook in water until potatoes are cooked but still firm- about 30 minutes after the water boils.

2. In a soup pot, melt butter. Cook onion for a few minutes, then add garlic, carrot, celery and saute until veggies are cooked but not too soft. Add the corn and cook for 5-10 minutes more. Add herbs, spices, salt and cook for 3-4 minutes more.

3.Dice 1 1/2 cups of the cooked potato and place in the pot with the veggies.

4.Blend the remaining potato with the cooking water (maybe not all of it) and the 2-3 cups milk. Add this mixture to the soup pot and gently heat. I like to boost the flavor with added bouillon cube or two ( you can add this to the blender).

5. Serve topped with chopped parsley or chives if you like.

The soup goes great with a green salad and some garlic bread.

Also, wanted to share a sweet little movie we recently got from Netflix. It's called Once. I think the simplicity of this lower budget movie is brilliant. Don't let the fact that it's a "musical" scare you away. It's not at all in Broadway style. Just my two cents.

Have a good weekend...I'll be back Monday.