Sunday, September 12, 2010

corn chowder

Delicious corn chowder for dinner tonight :) We ate this with some Rustic-Italian bread we bought at the Greenmarket this morning. The chowder was full of farm fresh veggies: leeks and rosemary (from my parent's garden), garlic, potato, red pepper, corn, and carrots from the Greenmarket.

2 leeks- cleaned and thinly sliced
1 Tb oil
1 red pepper- diced
2 carrots- diced
4 small red potatoes- diced
3 cups water
1 veggie bouillion cube
1 cup chickpea cooking broth
2 Tb fresh chopped rosemary
3 ears corn- cut off cob
1 cup frozen corn
4 bulbs roasted garlic
2 cups unsweetened almond milk
1/4 cup nutritional yeast

-cook leeks in oil, over med heat until slightly soft, add pepper, potato, carrot
-add water, broth and bouillion cube, cook over med heat (low bubble) for 30 min
-add rosemary, and fresh corn, season with salt and pepper
-in blender, combine corn, almond milk, roasted garlic and nutritional yeast until smooth
-add corn mixture to soup, and stir until combined
-heat through for 5 more minutes

-serve with chewy bread :)

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