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Scrumptious Corn Chowdersoupsstews

Ingredients

  • 2 tsp. Mrs. Dash, Spike, or herb blend (optional)
  • 1 tsp. salt
  • 1 Tbs. vegetarian broth
  • 3 Tbs. nutritional yeast (divided, see below)
  • 3 cups water
  • 1 large red potato
  • 1/2 large vidalia or yellow onion
  • 1/2 med. sweet peper, finely diced
  • 3 cups frozen (or blanched, fresh) corn kernals
  • 2 cups oat milk or other non-dairy milk

Directions

Sautee the onions and red pepper in a non-stick pan or with a spray of non-sticke 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 tabelsppons of the nutritional yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked.

Meanwhile, blend the oatmilk, one cup of the corn and the remaining yeast in a blender ntil 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 day.

Serves: 4-6, Prep time: 30 minutes

Updated Nov. 2005