Post by mccjeff on Jan 5, 2017 13:39:52 GMT -5
As documented before I am not a herbivore but the lovely Mrs mcc is a grass eater. So I have adopted many recipes to accommodate her. One that I hadn't tried to adopt and therefor had not cooked in a very long time was Corn Chowder. It was a family favorite until a certain someone started loving clay-mation chickens more thane they loved me. The first ingredient in my traditional recipe that I got from my mom was salt pork. OK, game over thanks for playing. But we were talking the other day and I finally relented and decided I was up to the task. I scoured the internet for ideas and combined the parts i liked from about 3 of them. I made it over the weekend and it was really really good. So without further ado here is my new Vegetarian Corn Chowder recipe. (I have yet to come up with a snappy name for it.)
Vegetarian Corn Chowder
4 large servings
Ingredients:
1 TBS Olive oil
2 TBS butter
1 med onion diced
2 ribs celery diced
1 red pepper diced
3 clove garlic minced
1 carrot shredded
6 sprigs fresh thyme, leaves only
½ tsp celery salt
½ tsp smoked paprika
¼ tsp nutmeg
¼ tsp black pepper
pinch of salt
¼ cup all-purpose flour
2 cups vegetable broth
¼ cup heavy cream
2 russet potato diced
2 15oz cand cream corn
1 15oz can whole corn
1 TBS sherry or white wine vinegar
Tobasco Jalapeno hot sauce
Directions:
Heat butter and olive oil in large soup pot over medium heat. Add the onion, celery & red pepper and cook until almost soft, 6 to 8 min. Add garlic carrot & thyme and cook for 2 to 3 more minutes until vegetables are soft. Add celery salt, paprika, nutmeg, black pepper & salt. Mix well and cook for 1 additional minute. Dust vegetables with flour and stir to coat evenly.
Add vegetable stock and bring to boils. Add cream & potatoes and return to boil. Boil hard for about 7 minutes, until potatoes break down (this will help thicken the soup and give it a good texture).
Add corn and bring to simmer. Simmer until heated thru. Remove from heat and stir in vinegar.
Serve with Jalapeno hot sauce.
Of course you can make it with fresh corn and I will as spring turns into summer. Substitute about 6 ears of fresh sweet corn. Cut the kernels off of the ear but be careful not to cut too deep. Then use the back of your knife to scrape all the juices and stuff off the cob.
Vegetarian Corn Chowder
4 large servings
Ingredients:
1 TBS Olive oil
2 TBS butter
1 med onion diced
2 ribs celery diced
1 red pepper diced
3 clove garlic minced
1 carrot shredded
6 sprigs fresh thyme, leaves only
½ tsp celery salt
½ tsp smoked paprika
¼ tsp nutmeg
¼ tsp black pepper
pinch of salt
¼ cup all-purpose flour
2 cups vegetable broth
¼ cup heavy cream
2 russet potato diced
2 15oz cand cream corn
1 15oz can whole corn
1 TBS sherry or white wine vinegar
Tobasco Jalapeno hot sauce
Directions:
Heat butter and olive oil in large soup pot over medium heat. Add the onion, celery & red pepper and cook until almost soft, 6 to 8 min. Add garlic carrot & thyme and cook for 2 to 3 more minutes until vegetables are soft. Add celery salt, paprika, nutmeg, black pepper & salt. Mix well and cook for 1 additional minute. Dust vegetables with flour and stir to coat evenly.
Add vegetable stock and bring to boils. Add cream & potatoes and return to boil. Boil hard for about 7 minutes, until potatoes break down (this will help thicken the soup and give it a good texture).
Add corn and bring to simmer. Simmer until heated thru. Remove from heat and stir in vinegar.
Serve with Jalapeno hot sauce.
Of course you can make it with fresh corn and I will as spring turns into summer. Substitute about 6 ears of fresh sweet corn. Cut the kernels off of the ear but be careful not to cut too deep. Then use the back of your knife to scrape all the juices and stuff off the cob.
