Seriously Vegan and Seriously Spicy Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
In order of appearance:1 tbsp canola oil (don't use olive oil since it doesn't make as nice a roux, in my opinion)3 cloves garlic, roughly chopped1/2 medium red or yellow onion, chopped1 small red or orange bell pepper, choppedPinch of Salt1 tbsp white flour (again, not whole wheat, it doesn't taste right in a roux)4 cups unsweetened soymilk1 can creamed corn.5 cup frozen corn kernels2 ounces chopped green chilisChili powderPepper
Super-Elegant Optional Step One:
~Pre-roast your frozen corn, pepper, onion and garlic in a 350 F oven for 10 minutes. This will sweeten the flavor of your vegetables (and help off-set the spiciness) and give the soup some fun colors and texture.
If you want to save the time, you can skip that step. The soup will still be delicious.
~After you've taken your veggies out of the oven, heat the canola oil in a medium-sized soup pot over medium heat. ***If you are NOT roasting your veggies, add the peppers, garlic and onion to the oil, sauteing until they are soft and the garlic is turning golden***
~Whisk in 1tbsp of flour, cooking until all of the flour is coated with the oil and the mixture is a deep blonde color.
~Pour in 1 cup of the soymilk, the creamed and frozen corn and chiles. Stir to combine, then add the rest of the soymilk. ***I do the milk in stages so that it doesn't splatter and slosh all over the stove when I add the corn and chiles.***
~Heat over medium until the mixture comes to a very gentle boil. The starch in the flour and creamed corn will thicken the milk, giving the soup its creaminess. But that won't happen unless it boils!
~As soon as there's bubbles breaking in the soup, turn the heat down to the lowest setting. Add your chili powder to taste (I like a full tsp, if you're a spice wimp go with just 1/4 tsp to start) and a few grinds of black pepper.
Makes 4 gigantic (like, 1.75 cup) servings!!
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
~Pre-roast your frozen corn, pepper, onion and garlic in a 350 F oven for 10 minutes. This will sweeten the flavor of your vegetables (and help off-set the spiciness) and give the soup some fun colors and texture.
If you want to save the time, you can skip that step. The soup will still be delicious.
~After you've taken your veggies out of the oven, heat the canola oil in a medium-sized soup pot over medium heat. ***If you are NOT roasting your veggies, add the peppers, garlic and onion to the oil, sauteing until they are soft and the garlic is turning golden***
~Whisk in 1tbsp of flour, cooking until all of the flour is coated with the oil and the mixture is a deep blonde color.
~Pour in 1 cup of the soymilk, the creamed and frozen corn and chiles. Stir to combine, then add the rest of the soymilk. ***I do the milk in stages so that it doesn't splatter and slosh all over the stove when I add the corn and chiles.***
~Heat over medium until the mixture comes to a very gentle boil. The starch in the flour and creamed corn will thicken the milk, giving the soup its creaminess. But that won't happen unless it boils!
~As soon as there's bubbles breaking in the soup, turn the heat down to the lowest setting. Add your chili powder to taste (I like a full tsp, if you're a spice wimp go with just 1/4 tsp to start) and a few grinds of black pepper.
Makes 4 gigantic (like, 1.75 cup) servings!!
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 444.8 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.7 g
- Protein: 10.1 g
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