July 12, 2010
“Bow Chick-a-Chowda”- Vegan Corn Chowder Shame on me for leaving you all stranded with out recipes and food porn for 3 weeks!  I went on a little hiatus due to the start of my new job, which is in addition to my other two jobs (no I’m not complaining- I love all three). But now that I have a routine and schedule, I’m ready for you all to feast your eyes on some new recipes and products that I’ve created and discovered over the past few weeks. I’m glad to be back and “tumbling” again! What You Need: 1 Red Bell Pepper (seeded and diced) 2 Garlic Cloves (minced) 1 Jalapeno (seeded and diced) 1 Large Onion (diced) 2 Cups of Corn 1 Potato (cubed- feel free to mix it up and use a sweet potato) Cayenne Pepper (to taste) Fresh Cilantro (to taste) Salt (to taste) Carrots (optional- I didn’t use it in this recipe, but it would taste great) 1. Grease a large pot with olive oil or PAM.  Combine the jalapeno, garlic, red pepper and onion into the large pot.  Sautee just until the mixture has softened.  Then, pour in enough water to rise about 1/2” above the veggies.  Bring to a boil. 2. Once the mixture is boiling, add in the potato and 1 cup of corn.  Allow to cook until the potato is tender.  Next, remove the pot from the heat and pour about half of the mixture into a blender/Vita-Mix.  Puree until the mixture is creamy.  Pour the mixture back into the pot with the rest of the chowder mix. 3. Then, pour in the other cup of corn kernals.  If the mixture is too thick for your liking, add a little water to the mixture.  Bring the soup back up to a simmer and season with cayenne pepper, salt and fresh cilantro. 4. Just before serving, squeeze a little lime into each soup bowl.  Enjoy!

“Bow Chick-a-Chowda”- Vegan Corn Chowder

Shame on me for leaving you all stranded with out recipes and food porn for 3 weeks!  I went on a little hiatus due to the start of my new job, which is in addition to my other two jobs (no I’m not complaining- I love all three).

But now that I have a routine and schedule, I’m ready for you all to feast your eyes on some new recipes and products that I’ve created and discovered over the past few weeks.

I’m glad to be back and “tumbling” again!

What You Need:

1 Red Bell Pepper (seeded and diced)

2 Garlic Cloves (minced)

1 Jalapeno (seeded and diced)

1 Large Onion (diced)

2 Cups of Corn

1 Potato (cubed- feel free to mix it up and use a sweet potato)

Cayenne Pepper (to taste)

Fresh Cilantro (to taste)

Salt (to taste)

Carrots (optional- I didn’t use it in this recipe, but it would taste great)

1. Grease a large pot with olive oil or PAM.  Combine the jalapeno, garlic, red pepper and onion into the large pot.  Sautee just until the mixture has softened.  Then, pour in enough water to rise about 1/2” above the veggies.  Bring to a boil.

2. Once the mixture is boiling, add in the potato and 1 cup of corn.  Allow to cook until the potato is tender.  Next, remove the pot from the heat and pour about half of the mixture into a blender/Vita-Mix.  Puree until the mixture is creamy.  Pour the mixture back into the pot with the rest of the chowder mix.

3. Then, pour in the other cup of corn kernals.  If the mixture is too thick for your liking, add a little water to the mixture.  Bring the soup back up to a simmer and season with cayenne pepper, salt and fresh cilantro.

4. Just before serving, squeeze a little lime into each soup bowl.  Enjoy!

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