A savory chowder full of sweet potatoes and corn with a hint of chipotle pepper. Topped with a lime cilantro feta on a crunchy piece of whole wheat bread. This meal will satisfy your taste buds and your wallet.
I first made this dish when we only had feta in the house. At first I was hesitant, we cannot possibly eat this soup without some sharp cheddar. In my little world, cumin and chili powder demand cheddar like fall demands pumpkins or this meal demands a margarita. So I decided to flavor the feta with a little lime and cilantro and bake it on top of a crusty piece of bread. As you might imagine, I’m so happy I did, it added a nice salty component to the dish. Outside the box thinking, that’s me.
In subsequent testing of the recipe, I actually had cheddar on hand waiting to be served. Every time I would have my first bowl with the feta, and forget about the cheddar. So believe me, it works. This food blogging thing is really expanding my repertoire by leaps and bounds… 😉
A hint of heat from the chipotle pepper is about all my baby taste buds can handle. Fortunately, it’s an easy adjustment for those braver than I. The crusty bread is reminiscent of French onion soup, although in this case I add it on at the end rather than bake the dish altogether.
But what’s even better than making a dish everyone in your family loves, is when it is easy on your budget. Meatless, it is an excellent choice for Mondays, having been made known for that sort of thing. But as I mentioned when sharing my Butternut Squash Soup recipe, dinner has to be filling. Sometimes a meatless soup would have me rummaging in the pantry at some ungodly hour looking for something, anything, to satiate me until morning. The whole wheat feta crostini accomplishes this mandatory requirement, and my cupboards remain full.
It’s a win-win anyway you look at it. Cheap eats save room in the budget for the margarita.
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