Tuesday, March 1, 2011

Creamy Corn Chowder

Creamy Corn Chowder

Sometimes, I get on a corn kick. I created this recipe on a cold December day in North Carolina when I wanted a creamy, satisfying, cold weather chowder. It's made with frozen organic corn, and it is delish! Make sure you get organic corn, since it is a highly genetically modified crop.

Ingredients:

  • 1 pint soy creamer
  • 2 cans creamed corn
  • 1 bag frozen yellow corn
  • 1 bag frozen white corn
  • 1/2 C water
  • 1/2 C plant-based milk
  • 2 T vegan buttery spread
  • 1 onion, finely chopped
  • 2 Not-Chick'n bouillon cubes*
  • 3 cloves garlic
  • New Mexico dried chile powder to taste
  • salt and pepper to taste

Preparation:

  1. Put creamer, corn, and creamed corn in a slow cooker with the vegan buttery spread and turn it on high.
  2. Rinse cans with 1/4 cup water each and add residue.
  3. In a high speed blender, blend onion, garlic, bouillon cubes, and plant-based milk until pureed. Add to the slow cooker.
  4. Add New Mexico chile pepper, salt, and pepper.
  5. Heat until hot and fully blended.
  6. Enjoy!

Notes:

* I use Edward & Sons vegan Not-Chick'n bouillon cubes. They are available at Whole Foods and other specialty grocery stores.

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