The weather is finally starting to turn cooler so I'm in the mood for soups, chili's and chowders. Soups, chili's and chowders can all be made in large batches and then refrigerated and re-heated later for great quick meals.
This particular recipe comes from Jennifer Raymond's book, "Fat-Free and Easy: Great Meals in Minutes" I've made many things from this book but this is definitely one of my favorites. The prep time and cook time is about 30-40 minutes and the end result is wonderful. The author suggested combining the chowder with cornbread and a salad. I didn't do that but it would have been the perfect meal! Try it out, I'm sure you'll enjoy it!
Note: I did use a little hot sauce to give it some kick but it is yummy even without the extra "kick".
This recipe is from the book, "Fat-Free & Easy" by Jennifer Raymond
4 russet potatoes, peeled and diced (about 4 cups)
2 cups water or vegetable stock
1 yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 tsp. ground cumin
1 tsp. basil
1 tsp. salt
1/4 tsp. black pepper
1 4oz. can diced green chilis
2 cups corn, frozen, canned or fresh
1-2 cups soy milk
1. Peel and dice the potatoes and put them in a pot with 2 cups of water or vegetable stock. Cover and cook until tender, about 20 minutes.
2. Heat 1/2 cup of water in large pot and cook the onion, garlic and bell pepper for 5 minutes. Add cumin, basil, salt and black pepper. Continue to cook until the onion is very soft, about 5 minutes longer.
3. When the potatoes are tender, mash them in their water, and combine them with the onion mixture, along with diced chilis, corn, and 1 cup of soy milk. Stir to blend. Add more soy milk if a thinner soup is desired. Heat gently until hot and steamy.
About the Author
Hello, my name is Todd Coston. This site is a dedicated to my journey on a plant based diet. I'm passionate about the benefits of this diet and share my thoughts, resources and recipes through this site. I would love to hear from you, so drop me a line at firstname.lastname@example.org.
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