Jenn’s Cook Book

Here is another great recipe for Spring Fever! The original recipe comes from Simply in Season, but I have adjusted the ingredients and the method of serving. The first set of ingredients and directions is more or less the original, with some additions. The second set is my own creation, created to compliment the flavors in the chowder.

I created this meal to celebrate a new apartment for my friend Leah. On the first evening in a new place, I felt the kitchen needed to be “broken in” as a welcoming gift. Both she and I loved this dish, and it makes plenty of leftovers for lunch (or enough to feed a crowd). Of course, I had to serve this with my favorite Coconut-Ginger Rice. We also had fresh cantaloupe on the side, which complimented the dish perfectly.

2 tbsp butter
2 ribs of celery, minced
1/2 medium onion, minced
2-3 medium zucchini, quartered lengthwise and cut into half-inch pieces (about 3 cups)
1/4 cup fresh basil, torn or chopped into small pieces
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 vegetable bouillon cubes (or chicken)
1 tsp lemon juice
1 can (14-16 oz) diced tomatoes, not drained
1 can (14-16 oz) corn kernels, drained
1 1/2 cups (12 oz) evaporated milk

In a large stockpot, melt butter over medium-high heat. Add celery and onions, saute 3-5 minutes until tender. Add zucchini and basil, saute an additional 3-5 minutes until tender.

Stir flour, salt, and pepper into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes and lemon juice, mix well. Bring to a boil then reduce heat to medium-low and cook, stirring often, for 2-3 minutes until bouillon cubes have dissolved.

Add tomatoes and juice, corn, and evaporated milk to pot. Return mixture to a boil. Reduce heat and cover, cooking for 5 minutes until corn is tender.

At this point in the original recipe, 2 cups of shredded cheddar cheese are stirred into the chowder just before serving and 1/4 cup Parmesan cheese is sprinkled on top of the serving bowls. In my recipe, the sauteed beef is prepared while the chowder cooks and everything is served over hot, cooked rice.

1 lb beef, cut into thin strips 
2 tbsp vegetable oil
2 garlic cloves, minced
2 ribs celery, minced
1/2 medium onion, minced
6 scallions, cut into half inch pieces, white and green parts separated
3 tbsp cornstarch
1/2 tsp cumin
1/4 tsp cayenne pepper
1/8 tsp allspice
1 cup water

Heat oil in a large skillet over high heat. Saute garlic for 1 minute. Add celery, onion, and white scallions to skillet and saute 3-5 minutes. Remove onion mixture from skillet and set aside.

Toss beef in cornstarch, cumin, cayenne pepper, and allspice until coated. Add beef to hot skillet and cook 2 minutes on one side, do not stir. Add water to pan and turn beef, scrapping the bottom of the skillet to loosen any browned bits. Bring to a boil and reduce heat to medium.

Return onion mixture to pan and toss with beef. Simmer until sauce thickens, about 3-5 minutes.

Serve sauteed beef and zucchini chowder over hot, cooked rice. Top with green scallions.

 Dinner is served!

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