Scrumptious Corn Chowder
Ingredients (use vegan versions, my version not vegan because I used chicken broth):
1/2 sweet pepper, finely diced
1/2 large vidalia or yellow onion
1 large red potato
3 cups water (I used chicken broth)
3 tablespoons nutritional yeast (divided, see below)
1 tablespoon vegetarian chicken-flavored broth mix (didn't use)
1 teaspoon salt
2 teaspoons Mrs. Dash, Spike, or herb blend
3 cups frozen (or blanched, fresh) corn kernels
2 cups oat milk or other non-dairy milk (I USED SOY MILK)
I added, 3 garlic cloves and some thyme, oregano, and sage, (fresh or dried)
Directions:
This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, “are you sure there’s no cream in this?” It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.
Sautee the onions and red pepper in a non-stick pan or with a spray of non-stick coating until the onions are translucent. Add the potatoes and continue to sautee for five more minutes, stirring often to prevent sticking.
Add the water, two tablespoons of the nutritional yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked.
Meanwhile, blend the oat milk, one cup of the corn and the remaining yeast in a blender until absolutely smooth and creamy.
Just before serving, add the other two cups of corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Then add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.
Serve with a green salad and slices of whole-grain bread for a wonderful, hearty meal on a cold winter day.
Serves: 4-6
Preparation time: 30 minutes
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