Posted in Arthritis, Blessed, Bone Health, Chowder, Chronic Pain, Eat Healthy, Food, Recipes, Uncategorized, Vegetables

Vegan Potato and Corn Chowder

Vegan Potato Corn Chowder

The best way to conquer cold bones on a chilly day is a corn chowder recipe that is easy to make and warms your bones.

Put on your comfy pants and thick socks and make a big pot of this chowder.

INGREDIENTS

1 small onion, cut into ¼-inch dice (about 1 cup)

4 small garlic cloves, minced (about 1 tablespoon)

6 to 7 cups Vegtable stock or no oil, low-sodium, store-bought vegetable stock

6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)

1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)

2 -3 cups sweet potato also diced .

1-2 stalks celery

1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)

1 teaspoon finely chopped fresh parsley

1 teaspoon finely chopped fresh thyme

1/3 cup almond flour

Sea salt and freshly ground black pepper

Instructions:

1. In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the vegetable stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.

2. Add the corn, potatos and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.

3. Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.

4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.

5. Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth or whisk stir into the chowder.

Add almond milk

Add salt and pepper to taste. Serve hot.

I like top top with chives or parsley if I have them

Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days .

Also you can add 2 teaspoons yellow curry to flour for a more warming flavor

Posted in Chowder, Delicious, Life, Recipe, Recipes, Soup, Healthy, Delicious, Vegetables

Sweet Potato Corn Chowder

I love this anytime of the year but especially when it’s cold wet and rainy out.

It’s so comforting and warming. It’s the kind of chowder that warms the bones.

I also have a vegan version I will also post.

Sweet Potato Corn Chowder

Ingredients

2 tablespoons unsalted butter

4 slices thick-cut bacon, cut into a small dice

3 cups diced peeled sweet potato

1 cup russet potato peeled and diced

1 carrot diced

2 medium shallots, sliced

2 cloves garlic, chopped

1 small red bell pepper, diced

1-2 stalks celery chopped

2-3 sprigs fresh thyme

1 sprig fresh sage

1 bay leaf

punch of Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons yellow curry powder

3 -4 cups corn, drained either fresh frozen or canned .

1 can of beans either navy, kidney your choice

4-5 cups chicken stock

1/2 cup heavy cream

1 tablespoon sherry vinegar

1/4 cup minced chives

Directions

In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving 1/2 or all of the fat in the pot now add celery and carrot cook 2 minutes.

In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 4 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper.

Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.Important that you do this and cook out flour curry mix for 2 minutes or it’s pasty in this recipe and we don’t want pasty.

Add the corn, chicken stock, sherry vinegar. Bring to a low simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.

Now add cream. Cook 2 minutes. Once you add cream don’t bring to a boil as it will break cream.

Plate into individual bowls and garnish with the crispy bacon and chives.

Top with chives

parsley or cilantro

If you have left overs reheat on low until hot not boiling.