Monday, May 16, 2011
Really easy vegan spicy corn chowder
-For the soup...
-2 cups fresh or frozen sweet corn
-5 TBSP flour
-3 TBSP olive oil
-1 cup vegetable broth
-2 cups almond milk
-1 TBSP red chili oil
-1 tsp hot sauce
For the Salsa...
-2 tomatoes diced
-1/2 cup and 1 TBSP cooked and drained black beans
-1/2 a bunch of cilantro chopped
-2 cloves garlic minced
-the juice of 1/2 a medium lime
-1/2 a yellow onion minced
-salt and pepper to taste
-1 jalapeno diced very fine
-For the salsa combine all ingredients and adjust seasonings.
*a note about salsa if you are in a hurry and don't care how it looks you can rough chop everything and pulse it a few times in the food processor. ( Minus the black beans of course.)
-For the soup cook and drain 2 cups of fresh or frozen super sweet white corn and return to pan.
-Saute in olive oil briefly then add flour and stir until everything is coated.
-Add vegetable broth and water slowly while stirring constantly.
*a note about veggie broth I use vegetable bullion cubes with salt but no herbs because they keep in the refrigerator for a very long time.
-add chili oil and hot sauce, stir and simmer until it is thick.
Our crackers are home made following a recipe from cook book 101 which you can get at this link http://www.101cookbooks.com/archives/olive-oil-crackers-recipe.html we added a little seasoning which was coriander plus more salt and ground black pepper.
For our presentation place about 2 TBSP of salsa in the center of the bowl of soup and garnish with a dash of chili oil, hot sauce, a few lightly shredded cilantro leaves and crackers.