Wednesday, January 20, 2010

Spicy Quick Corn Chowder

It's raining out there and I figured it was the perfect opportunity to make chowder. After perusing the aisles of Trader Joe's after the gym, I looked positively frightening with my red face and sweaty tank top, I found fire-roasted frozen corn. Corn chowder indeed! I went home and checked the veggie bin, found some rather sad celery, carrots and a half of an onion. Gave the little suckers a chop and I was ready to go.


One bag of roasted corn nibblets
one bag of white corn nibblets
two carrots
one half white onion
2 celery stalks
4 cups of vegetable stock
1 Tsp Cayenne
1-3 TBS of chipotle hot sauce to taste.
1 TBS sun-dried tomatoes
2 cloves of garlic, smashed
2 Bay leaves

Saute your vegetables in a bit of olive oil and pepper until the onions are translucent.

Add 4 cups of vegetable stock, corn, sun-dried tomato, garlic and bay leaves.

Cook until vegetables are tender. Then, in batches, puree in blender until smooth.

Return to the pot and simmer. Add a dollop of Greek yogurt or soy creamer to give the soup a creamy flavor.

Then add cayenne, chipotle and salt to taste.

Serve and drizzle with a touch of chipotle. Enjoy!


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