Corn Chowder

Our friend Liz gave us a terrific new cookbook called  The Complete Vegan Kitchen by Janneguin Bennett. One of the first recipes we decided to try was corn chowder. We are crazy for soup and this one did not disappoint us. The contrast of the slightly spicy broth with the sweet corn was fantastic. A

 

 

Ingredients: 

 

8 small red skin potatoes peeled and cut into half inch cubes

1/4 tsp salt

1/4 cup vegan margarine or oil

2 medium onions diced

2 medium carrots diced

1tsp minced garlic

4 stalks celery diced

1/2 tsp ground cumin

1/8 tsp cayenne

1/8 tsp dark chili powder

3 tbsp flour

8 cups warm veggie stock

1 tbsp oil

1 large red pepper cut into 1/2 inch squares

2 medium green bell peppers cut into 1/2 inch squares

4 cups corn kernels

1 tsp salt

1/4 tsp white pepper

2 tbsp chopped fresh cilantro

diced tomatoes for garnish

 

Directions:

 

Cook the potatoes separately by boiling and add the salt to the water. Reserve potatoes.

 

In a large soup pot over medium heat, cook the onions, celery, garlic, carrots, celery and spices in the margarine until they are soft.

 

Add flour, stirring and cooking for about 2 minutes so that no lumps develop.

Remove pot from heat.

 

Add stock one cup at a time, stirring so that it mixes evenly each time before adding the next cup.When the mixture is smooth, return the pot to medium heat and stir occasionally until it reaches a boil and thickens.

 

In a saute pan, saute the peppers in the oil until they are tender. Add to the soup.

 

Add the potatoes, corn, and cilantro. Add salt and pepper to taste.

 

Garnish with fresh tomatoes.