Type what you have

Ingredients

• ✓ yellow corn kernel
• butter
• onion
• carrot
• celery
• garlic
• all-purpose flour
• russet potato
• rotisserie chicken breast
• corn kernel
• chicken stock
• half and half
• nutmeg
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in hot butter until slightly softened, about 2 minutes.
2. 2 Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully as flour burns easily. Remove saucepan from heat and set aside to cool slightly.
3. 3 Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
4. 4 Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick, about 5 minutes.
5. 5 Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

By Athyna

Ingredients

• ✓ yellow corn kernel
• olive oil
• lime juice
• kosher salt
• black pepper
• cumin
• water
• quinoa
• kosher salt
• black bean
• red bell pepper
• red onion
• cilantro

Instructions

1. 1 Make dressing: Whisk together olive oil, lime juice, salt, pepper, and cumin in a large serving bowl until combined.
2. 2 Make salad: Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
3. 3 Transfer cooked quinoa into the serving bowl with dressing. Add beans, corn, bell pepper, onion, and cilantro. Mix with a large spoon or wide spatula until combined.

By Mac Rogers