Monday, November 13, 2017

Chowder Head

Quick. It's dinner time. What are you going to make that takes no time at all and tastes like you've slaved all day?

Soup. Or chowder, which was my option tonight.

I made this one up on the spot. Don't skip the blending process -- it gives it a great texture.


Potato Corn Chowder 
(vegan)

1 Tbl or so of oil (I use a combo of olive and vegetable oil)
1 celery stalk, sliced thin
4 medium golden potatoes, unpeeled, cubed (I went with about 2-inch chunks)
1 medium red bell pepper, chopped small
1 1/2 c. frozen corn
4 c. vegetable broth (I make my own, and I blend all veggies without straining, so it's thicker than typical broths)
2 tsp. dried thyme
2 tsp. fresh parsley, chopped
1 tsp. salt
1/2 tsp. pepper


Add oil to a large saucepan. Add celery and bell pepper and saute until the celery starts to soften (about 4-5 minutes). Add corn and potatoes and a skosh of veggie broth (I put in maybe 1/4 cup). Cover and let the steam from the broth soften everything a bit. Take off heat when potatoes are firm, but softening.

In a blender or food processor, add about 2/3 of the vegetable mixture and 1 cup of broth. How much you use depends on how many vegetables you want in your chowder.

Blend on puree setting (or low on your food processor) until it's all pureed. While the blender is on, pour in another cup of broth, let it mix a tad, then turn it all off and pour it back into the pan with the other veggies (the ones you haven't chopped up).

Return the pan to the stove, add your spices and seasonings, stir, and heat until the potatoes are soft (if they aren't already).

Add more salt if you like.

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