I’ve never been very good at keeping secrets. Maybe that is part of the reason I have been a little absent in this space for the past couple of months. It’s hard to talk about the weather (which in summer, is just hot, hot, hot) or whatever was going on with my life at the moment, because nothing seemed as important as the big news I had been keeping secret from you all. Especially when it was literally taking over my every thought!
So, if you follow me on instagram, you may already know, but we are having a baby!!!
Kyle and I are OVER THE MOON excited. It has been all we’ve talked about for the past four months, basically! We are also nervous, a little scared, and wondering what our lives will look like come February, but I think that is pretty normal for first time parents!
I found out while Kyle was away at a conference and had to wait four incredibly long days to share the news with him. Those were the longest four days of my life! The upside to that though was that the timing worked out perfectly and I was able to tell him on Father’s Day. It was so special!
The entire summer I felt pretty bad most of the time, being extremely nauseous and exhausted and repulsed by pretty much all food. Which is so weird, because never in my life have I hated food. I couldn’t stand the thought of avocados or broccoli or anything greasy or anything with a strong smell. I know some women have much worse pregnancy symptoms though so I am incredibly grateful I have just been experiencing the normal stuff so far. No big complaints over here!
Now that I am in the second trimester, things have been much better. Some food still weirds me out, but I am feeling much more energetic and eating a little more these days. We are so thankful for this little one growing inside of me and cannot wait to meet him or her.
I can probably name all the things I have actually cooked since becoming pregnant, but this hatch chile corn chowder was one of them. I used up the last of summer corn and hatch green chiles, but you can definitely opt for frozen corn and roasted poblano peppers or even some jalapeños instead.
The hatch green chiles give a subtle spice to a very creamy soup, and the potatoes balance it out nicely. I will be making this throughout fall as the weather gets cooler for sure!
Hatch Chile Corn Chowder
1/2 onion, diced
1 large red bell pepper, diced
2 tbl flour
32 oz chicken or vegetable stock
1 1/2 cups milk
4-6 corn, boiled and kernels cut off (or 3 cups frozen corn)
2 medium potatoes, peeled, boiled and diced into large cubes
3 medium roasted hatch green chiles, peeled and deseeded
1/2 tsp dried basil
1 tsp cumin
Salt and pepper to taste
Heat a large pot or dutch oven over medium high heat. Add a couple of teaspoons of olive oil and then the onions. Cook, stirring occasionally, for 4 - 5 minutes or until onions are soft. Add the bell pepper and cook for an additional 2 - 3 minutes or until slightly softened. Add the flour, and stir to coat the vegetables, cooking another 2 minutes. Pour in the chicken stock and bring to a boil. Reduce to a simmer, and stir in the milk.
Add in the potatoes, hatch chiles, dried basil, cumin and plenty of salt and pepper. Bring to a low simmer and cover. Cook for 20 minutes, stirring occasionally. Serve!