Spicy Corn Chowder
With chilly months ahead, this chowder will help chase away those winter blues and replace them with a comforting warmth you’ll be able to feel all over! Creamy, vegetable packed and easy to make, this recipe will be a definite must have on your stovetop! To help warm up, enjoy this chowder after playing outside in the snow or just snuggling on the couch watching your favorite film. Either one sound heavenly to me.
To watch a video for this recipe, click here!
Makes 4½ - 5 cups of chowder
Approximate prep time: 45 minutes
Ingredients
4 tbsp canola oil
2-3 garlic cloves, minced
1 jalapeno pepper (seeds removed!), minced
1 carrot, chopped
1 celery stalk, chopped
1 small onion, chopped
1 red bell pepper, chopped
2-3 red potatoes, chopped (2 about cups)
¼ cup all-purpose flour
3 cups hot vegetable broth
1 tbsp dried thyme
1½ cups corn, previously frozen and thawed
1½ cups broccoli florets, previously frozen and thawed
1 cup unsweetened non-dairy milk of neutral flavor (i.e. soy or almond milk)
¼ cup nutritional yeast (optional)
salt to taste
Procedure
1. Prepare the vegetables by mincing the garlic and the jalapeno pepper and chopping the carrot, celery, onion, red bell pepper and potatoes. Set aside.
2. In a large soup pot over medium heat, add 4 tbsp of canola oil and all of the previously minced/chopped vegetables EXCEPT the potatoes.
3. Allow vegetables to cook for 5-7 minutes or until they begin to turn tender, stirring occasionally.
4. Lower the heat to medium-low and add the all-purpose flour to the vegetables and stir so the flour becomes incorporated and forms a paste. Allow to cook over medium-low heat until the flour turns a golden brown color, about 5 minutes.
5. Once a golden brown, add the HOT vegetable broth. Stir and turn up the heat once again to medium. You will begin to see the chowder slowly thicken. Stir occasionally to prevent any vegetables sticking to your pot; if this occurs you may turn down the heat slightly.
6. Once the chowder thickens, add the potatoes and the thyme. Stir to combine and allow to cook for 10 minutes or until the potatoes are tender.
7. When the potatoes are tender, add the corn, broccoli and non-dairy milk to the chowder and allow to cook for an additional 2-3 minutes, stirring occasionally.
8. I like to add nutritional yeast at the end of the cooking process for a nutty/cheddar flavor, lots of B-vitamins, and healthy protein (optional). Serve hot.
Back to Soups
© 2012 Alicia Armeli
To watch a video for this recipe, click here!
Makes 4½ - 5 cups of chowder
Approximate prep time: 45 minutes
Ingredients
4 tbsp canola oil
2-3 garlic cloves, minced
1 jalapeno pepper (seeds removed!), minced
1 carrot, chopped
1 celery stalk, chopped
1 small onion, chopped
1 red bell pepper, chopped
2-3 red potatoes, chopped (2 about cups)
¼ cup all-purpose flour
3 cups hot vegetable broth
1 tbsp dried thyme
1½ cups corn, previously frozen and thawed
1½ cups broccoli florets, previously frozen and thawed
1 cup unsweetened non-dairy milk of neutral flavor (i.e. soy or almond milk)
¼ cup nutritional yeast (optional)
salt to taste
Procedure
1. Prepare the vegetables by mincing the garlic and the jalapeno pepper and chopping the carrot, celery, onion, red bell pepper and potatoes. Set aside.
2. In a large soup pot over medium heat, add 4 tbsp of canola oil and all of the previously minced/chopped vegetables EXCEPT the potatoes.
3. Allow vegetables to cook for 5-7 minutes or until they begin to turn tender, stirring occasionally.
4. Lower the heat to medium-low and add the all-purpose flour to the vegetables and stir so the flour becomes incorporated and forms a paste. Allow to cook over medium-low heat until the flour turns a golden brown color, about 5 minutes.
5. Once a golden brown, add the HOT vegetable broth. Stir and turn up the heat once again to medium. You will begin to see the chowder slowly thicken. Stir occasionally to prevent any vegetables sticking to your pot; if this occurs you may turn down the heat slightly.
6. Once the chowder thickens, add the potatoes and the thyme. Stir to combine and allow to cook for 10 minutes or until the potatoes are tender.
7. When the potatoes are tender, add the corn, broccoli and non-dairy milk to the chowder and allow to cook for an additional 2-3 minutes, stirring occasionally.
8. I like to add nutritional yeast at the end of the cooking process for a nutty/cheddar flavor, lots of B-vitamins, and healthy protein (optional). Serve hot.
Back to Soups
© 2012 Alicia Armeli
