Making corn chowder with Cooking With Que

We're cooking with Q. We've got corn chowder. Hello, Q. How are you? We know how they are. Listen, all you hear is mmm, mmm, mmm. So surely we're doing great over here. I love it so much. First off, what you've got to know is I'm trying to find things that are affordable. I know the grocery store bills are bigger, people. My God, in the name of Jesus. They're big, so I'm trying to find affordable meals, but meals that go for the fall. You know, it's sweater weather a little bit. Sweater weather. So you got corn chowder, very basic. This is like such a simple ingredient type thing and secretly in the cookbook that's coming that nobody knows except you guys right now. Look at it. Things that I pulled from my garden. So you have potatoes because if I can grow it, I can eat it. You got your chives. You got corn. I grew some. The deer ate it. Let it go. Peppers. I'm drying them out so I can make my own chili pepper flakes. These are sun-dried tomatoes, and you really can really just let them dry or buy them at the store. Live your life. fresh garlic simple onions tiny it is such a basic recipe uh the biggest thing i want you guys to know is i know everybody runs to the grocery store to buy vegetable stock yes because the sodium content is insane we don't want that sodium content so what i wanted you to see was all the veggies that i cut up i save all the scraps and you know it's a scrap bag you save it you cut it and then you put it in your freezer yeah and then when you are ready to make a soup base you just boil it and that is your broth i understand that people don't usually narrate cookbooks, but can we get, like, the audible version of the book? Because I would listen. That's an idea. That's an idea. I would love to hear it. You've been seeing the recipe. That makes me excited. Girl, we'll try a thing. But how is it tasting? It's delicious. nibble even the chips. I have questions. Yeah, Oh, you're right. Those chips are not real chips. I mean, they're not normal chips. No. How do I eat this? You just, so, I know you are the girly girl. I'm just supposed to put this whole thing in my mouth? No, you just grab and you just nibble. Yeah, you don't eat the middle of that. You don't eat the middle. You just nibble the edges. Just grab that Just grab that nibble. Grab that nibble. Yeah, grab it. With my hands? With your hands. Well, okay. You could do that, too. Okay, that's so cute. Yeah, you could do that, too. You did such a good job. Yeah. But it has all the flavor. Isn't that delicious, though? It's so good. I want to go back in because it's delicious. It is always shocking every time you're in here how phenomenal and tasteful it is. And you do it with, like, this is the healthy stuff. It's simple. Yeah. Because that's the thing. I think we make cooking too complicated. And people like, I want people to go back to cooking at home. Cook for your families. Don't always go to fast food restaurants. I'm not hating, but I'm just saying. Grow what you can eat and then eat what you grow. Can I ask you a silly question? Liz. The scrap bag. Yes. I think that's a brilliant idea. It's insane. Literally no waste. You put, just putting like onions, maybe some, and the end of carrot, whatever. Everything. Everything. It's called zero waste. Yeah. You have to try to live a zero-waste life. We waste too much stuff. So you can, everything, whether you peel a potato, I didn't. You'd never know, would you? No. All the good stuff is in the skin. But I put everything in this bag, and then we have a few of these in the freezer. So when you start making soups, you make, like, spaghetti. Any broth you want to make, you start with this. Because when you go to the store and buy this, I have no, I'm not against this. Like, this is the lowest sodium vegetable broth I can find on the market. And it still has 480 milligrams of sodium. The max we're supposed to have in a day is 1,500. Yeah, do you understand? Like, that's insane. So this what and who uses one bottle? Nobody, nobody in the history, nobody. I have a question. I know we want low sodium, yes. Why, why is that so bad for you because I am trying to just get into some bone broths and there is a lot of sodium in there, heavy but I think I'm doing something healthy because it's just the bone broth. No, they lied, they lied I'm telling you all the time, people lie to you, right? Why is everybody always lying? like we do not need all the sodium, all the sodiums all the sugars. What it does is it's causing the beginnings of all the ailments that people have think about how many people have high blood pressure, they have heart disease, they have what is it? They're diabetics, they're cancers, all these things start from us doing too much of the wrong thing and because we like to get a bunch of processed stuff. When you get a bunch of processed stuff, it's not only what you get, it's everything that's in there, all the stuff that makes it shelf stable. Hello, somebody? But that's what I like for you to have no sodium and like use your own seasonings because I didn't add salt to anything. I know we got, but you made these chips. You made these chips. Actually, the kids. The kids. Shout out Taylor James. Taylor James went off today. We were making chips from scratch. Taylor James. He did the making. He did the making. You got 30 seconds. Give me a quick once over. Does it matter how you're putting this all together? No, this is a one pot and go. Dump everything in the pot. I cooked my, I'm going to tell you the truth. I cooked the veggies first. Like I let them sweat a little bit. but then i add it and let everything cook in it whole corn i dump every single thing in there and it's very simple you don't have to think and you taste as you go do i want it to be spicier i add more peppers very easy i'll make sure you guys have the recipe make sure you check out the site reach out to me on social media i'll have it there but you guys classes are in season so look up these recipes and try to cook more at home it's a good time the kitchen by CWK which stands for cooking with the kitchen by CWQ that love you beautiful so much happy monday i love you happy monday thanks for the soup it's a good time