Thursday, July 28, 2011

Summer Chowder

Here's a recipe I threw together the other night when I was craving some of the corn chowder I used to make long before becoming vegan.  I haven't made chowder in a long time now, so I decided to throw some ingredients together and see what happened!

You can toss just about anything in that you like, but here's the ingredients I used: 
  • 1 onion
  • Garlic cloves, as many as you want
  • 2 russet potatoes
  • 1 carrot
  • 1 zuchhini
  • Soup base 
  • 2 handfuls of chopped kale
I could have make my own creamy base with almond milk or vegan cream, but I decided to go the quick route and used this soup I bought from Trader Joe's- Creamy Corn & Roasted Pepper Soup.  It surprisingly doesn't have any dairy in it (unless I read the label wrong!)
The first thing i did was chop up an onion and garlic and let that start sauteing while I chopped two russet potatoes into tiny pieces.
I threw the potatoes in the pot and let them cook for awhile as I chopped up the rest of the veggies. 
Then I threw in the zucchini and carrots into the pot and added the soup.
You know how hard it is to take pictures of steamy food in pots??
Meanwhile, while the soup is simmering, boil a pot of water in a small pan, and add the kale.  Allow the kale to boil for a couple minutes (just a few!) to get rid of it's bitter taste.  Drain it, rinse it with cold water, and then through it into the pot!
Now you can let the soup simmer as long as you want to let the flavors really mix, but I tend to eat it immediately because I'm very impatient.
But wait!  I forgot to add any corn!  In my corn chowder!  Luckily, we happened to have some fresh corn on the cob, so we tossed those into boiling water for about five minutes and cut the fresh yummy kernels into the soup pot.

Then enjoy!!

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