This is for you Amanda! I don’t know what part of the world you live in, but it is below zero where I live and my fingers just couldn’t type up anything for you that wasn’t all warm and cozy. I just couldn’t!
So forgive me if you happen to live somewhere like sunny Florida, where it’s around 90-degrees! Just save this recipe for a cooler day.
This really creamy vegetarian corn chowder is thickened by using silken tofu instead of the usual cream.
Your Ingredients: (4-6 servings)
2-tbsp olive oil (or butter)
1 medium onion, washed and diced
2 ribs celery, washed and sliced on the bias (diagonally)
2 carrots, peeled, washed and thinly sliced
1/2-cup red bell pepper, minced
3-4 cups frozen corn kernels
4-5 cups homemade vegetable stock
2 bay leaves
1/2-tsp fresh thyme leaves
2 medium Yukon Gold potatoes, peeled, washed and diced
1/2-tsp ground cumin, or to taste
1-1/2 packages (12.3-ounces plus) silken tofu
salt, to taste
freshly ground black pepper, to taste
soy milk, as needed
HEAT olive oil (or butter) in a medium stockpot over medium heat.
ADD the onions, celery, and sauté until translucent, about 5-7 minutes.
ADD the carrots and minced bell pepper and sauté until carrots are tender, about 5 more minutes.
ADD the corn kernels (and stripped cobs if you have them).
ADD the homemade vegetable stock, bay, and thyme leaves.
TURN heat to medium high until tiny bubbles begin to form.
LOWER heat to low, cover and simmer for about 30 minutes.
ADD the potatoes and cumin, cover again, and continue to simmer until potatoes are almost tender, about 15-20 more minutes.
IN a blender, puree the silken tofu until smooth. Add it to the chowder and blend well with a wire whisk.
ADD salt and freshly ground black pepper, cover and simmer on the lowest heat for another 10 minutes.
TURN off heat, discard the bay leaves, and allow chowder to rest for about an hour.
SERVE in heated bowls (just run hot water in them for a couple of minutes and dry) and sprinkle with a bit of Spanish paprika to add a smoky bite to the chowder.
NOTE: If the consistency of the chowder is too thick, add a little soy milk and stir well.
ANOTHER NOTE: If you can get fresh ears of corn and slice the kernels off the cob, that will be even more flavorful. You’ll need about 6-7 ears to make 3-4 cups of kernels.
Do not discard the stripped cobs. Add them to the chowder while it’s simmering and discard at the end.
So forgive me if you happen to live somewhere like sunny Florida, where it’s around 90-degrees! Just save this recipe for a cooler day.
This really creamy vegetarian corn chowder is thickened by using silken tofu instead of the usual cream.
Your Ingredients: (4-6 servings)
2-tbsp olive oil (or butter)
1 medium onion, washed and diced
2 ribs celery, washed and sliced on the bias (diagonally)
2 carrots, peeled, washed and thinly sliced
1/2-cup red bell pepper, minced
3-4 cups frozen corn kernels
4-5 cups homemade vegetable stock
2 bay leaves
1/2-tsp fresh thyme leaves
2 medium Yukon Gold potatoes, peeled, washed and diced
1/2-tsp ground cumin, or to taste
1-1/2 packages (12.3-ounces plus) silken tofu
salt, to taste
freshly ground black pepper, to taste
soy milk, as needed
HEAT olive oil (or butter) in a medium stockpot over medium heat.
ADD the onions, celery, and sauté until translucent, about 5-7 minutes.
ADD the carrots and minced bell pepper and sauté until carrots are tender, about 5 more minutes.
ADD the corn kernels (and stripped cobs if you have them).
ADD the homemade vegetable stock, bay, and thyme leaves.
TURN heat to medium high until tiny bubbles begin to form.
LOWER heat to low, cover and simmer for about 30 minutes.
ADD the potatoes and cumin, cover again, and continue to simmer until potatoes are almost tender, about 15-20 more minutes.
IN a blender, puree the silken tofu until smooth. Add it to the chowder and blend well with a wire whisk.
ADD salt and freshly ground black pepper, cover and simmer on the lowest heat for another 10 minutes.
TURN off heat, discard the bay leaves, and allow chowder to rest for about an hour.
SERVE in heated bowls (just run hot water in them for a couple of minutes and dry) and sprinkle with a bit of Spanish paprika to add a smoky bite to the chowder.
NOTE: If the consistency of the chowder is too thick, add a little soy milk and stir well.
ANOTHER NOTE: If you can get fresh ears of corn and slice the kernels off the cob, that will be even more flavorful. You’ll need about 6-7 ears to make 3-4 cups of kernels.
Do not discard the stripped cobs. Add them to the chowder while it’s simmering and discard at the end.
Always Enjoy!
No comments:
Post a Comment