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Tuesday, August 7, 2007

15 minute soup: Creamy Corn & Potato Chowder

It was a busy week... but I managed to squeeze out a quick recipe. I looked into my fridge and cobbled together some vegetables for a delicious corn chowder. Sometimes if we are making potatoes for dinner, I make extra and store them in the fridge for quick meals during the week.


Cream Corn & Potato Chowder
1 c of corn kernels
3 stalks of celery - diced
1 large carrot - diced
1 small yellow onion - diced
1 small orange pepper - diced
6 new potatoes - boiled & cooled & diced
1 tbsp of minced garlic
1/2 tsp of dried dill
3 tsp of chicken / vegetable bouillon in 1 c of water
(if you have chicken stock use that instead)
1 l of skim milk
1 tbsp of olive oil

1. Heat oil in pan, saute garlic and onion until onion starts to sweat.
2. Add diced celery, carrot, potato, pepper and dill. Saute until soft.
3. Once the vegetables are heated through, add the chicken stock or the bouillon powder mixed with water. Heat until bubbling and turn down heat to low-medium.
4. Add the milk and cover with lid. Stir often to ensure that the soup does not stick to the bottom of the pot.
5. When the soup is heated through, plunge an immersion hand blender into the soup pot. Ensure the blender is fully immersed as the soup is very hot and could cause serious burns. Don't blend it until you have a puree but leave it rather thick and chunky. You still want to see the vegetables but blending the vegetables creates nice creaminess and beautiful texture.

It is literally a 15 minute soup if you buy the pre-packaged diced vegetables.



7 comments:

Calista said...

This chowder...mmmmm...you always make me hungry.
Your recipe is good and I'm gonna try it. Pic is also attractive!
I myself often prepare chowders/thick soups.
I'm vegetarian, not strict vegan. I like good cheese, eggs and honey. Vegans avoid that.
It's good that u prepare your own bread.
Since u have good feeling for healthy food this sprouted bread might interest u.

Purchase organic, whole wheat berries and soak 3 cups (not flour) in water for at least 8 hours. It's best to do this over night. Rinse the soaked berries a couple of times again and drain well. Spread the berries out as best you can in the bowl, cover with a clean cloth and let it sit in a warm place. The berries will soon start to sprout. You have to rinse it with clean water a couple of times a day. When the sprouts are ready, you will see the tiny root poking out of the seed. As soon as it is about 1/16" or 1/8" long, they are ready. Place them in a food processor. Blend the mixture well until it forms a sticky dough ball. Spread the dough to about 1/4 inches thick and bake it for no longer than 35 minutes at 325 degrees. (Preheat your oven to 325 degrees F. Now spread the dough out onto a non-stick baking pan.)

That is it. Idea originates from people who follow biogenic lifestyle, actually from ancient times, but we rediscover it.

Bye!

Calista said...
This comment has been removed by the author.
Calista said...

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Visit his page for details:

steven-movieworld.blogspot.com

(I deleted post, error.)

Hungry Gal said...

Hi Calista

thanks for the comments...

Re: The missing girl - it has been all over the news at home...She lives in Quebec - Trois riverieres...quite far from here. It's quite sad. Will never understand why these things happen.

Re: Sprouted bread - sounds fab. I actually have wheatberries at home so I can do this up... What is the point of using sprouted grains?

Calista said...

Point of using sprouted grains?
Getting more minerals, vitamins and other nutrients.

lyricsoprano3000 said...

Is that one Liter of milk? Thanks

Hungry Gal said...

@ lyricsoprano3000

Sorry re: the delay. I just saw your post today!

Yes, in fact that is a liter... It seems like a lot... I really like milk.

If you wanted to reduce the amount - I would substitute chicken or vegetable broth... Or I would use a can of evaporated milk and make up the rest with water.

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