Chipotle Corn Chowder

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Nothing like coming back from a blogging hiatus with a smoky soup to awaken your senses. Life certainly has a way of interfering with fun hobbies. The past two months have been occupied with job interviews, relocating and embarking in a new career. So far, so good. The only downside is getting used to my new shift and schedule. And so it goes.

Here I am now though and let me tell you, this soup is pretty amazing. I first made a batch this weekend, taking the ingredients from this recipe and just winging it. I do that a lot with soup and somehow it works. The downside is that when I come on here to blog about it and tell you how delicious it was…I am out a recipe. For me, soups are one of the best dishes to play around with. Not a fan of heat? Sub in a mild curry or cumin or paprika. Mix it up. See what happens! You can almost always (I say almost because some cooking catastrophes cannot be resurrected), balance a soup out by adding herbs, oil, salt, vinegar, starch, etc.

Ok, so with this outstanding soup, the first time I made it, I followed the recipe pretty closely. And by closely I mean I used 90% ingredients with 0% measurement accuracy. The second time I created a recipe similar to this:

  • Olive oil
  • ½ onion, diced
  • 3 stalks of celery, diced
  • 5 small potatoes, I used red and yellow, peeled and diced
  • 1 c of corn
  • Dashes of chipotle powder and paprika
  • 1 bay leaf
  • 1-2 tsp veg base
  • 1-2 c plain almond milk
  1. Saute the onion and celery in oil until soft, add the diced potatoes
  2. Sprinkle in your seasoning, start off light, you will taste as you go and adjust as needed
  3. After a few minutes of marrying the seasoning with veggies, add the corn, bay leaf, veg base and almond milk
  4. You want enough liquid so the veggies are comfortable and have some room, with about an inch of liquid above them. If 2 c almond milk isn’t enough, add more or you can add water (*note using full fat coconut milk is really the way to go here)
  5. Simmer everything until potatoes are tender. You can either leave as is or take half out and puree
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Tofurky Chowder

Corn is a food I don’t cook with very often. Why? It’s in everything. I really don’t see the need to add more of it into my diet. However, when making a chowder, it is necessary. And a chowder sounded awfully good today. I used up the last of my tofurky slices and everything came together great. I made use of the corns natural ability to thicken and didn’t add any flours or butter rich roux. I hope you enjoy this as much as I do! (rhyme intended)

Tofurky Chowder

  • 1 small onion, chopped
  • 3 carrots, diced
  • oil/water for sautéing
  • 1/2 bag frozen corn
  • 2 “not-chicken” broth cubes
  • 4 c of water (you could really boost this up to 5 c, I found it a little salty with just 4 c)
  • 4 slices of tofurky roast, cubed (approx. 1 1/2 c)
  1. Saute the onion and carrot in a little oil, add water as oil wears off
  2. Once the veggies are tender, add the corn
  3. Next, add the broth cubes and water, bring to a boil
  4. Reduce heat and use an immersion blender to bend half of the soup (I like some chunks for texture)
  5. After you’ve reached a desired consistency, add tofurky
  6. Bring to a simmer, cover, and let cook for 10 minutes to bring the flavors together