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October 26, 2009

Autumn Chowder

autumn chowderIngredients:

  • 1 lb. corn, frozen
  • 1 lb. peas, frozen
  • 1 lb. carrots
  • 2-3 lb. potatoes
  • 2 onions, medium size
  • 2-3 garlic cloves
  • 2/3 cup nutritional yeast (NOT baking yeast)
  • 1-2 chipotle peppers and cayenne pepper

Place the frozen corn and peas into a large cooking pot, and add water to cover the vegetables.

Wash, peel, and dice or thinly slice the carrots and onions, and add to the cooking pot. Peel and crush the garlic, and add to the cooking pot.

Wash and clean the potatoes and peel if desired (retain one medium sized potato for later addition). Slice the potatoes and cut into small cubes, and add to the cooking pot.

Add water to just cover all the vegetables. Cook until the water begins to boil, and then reduce the heat to simmer until the potatoes are tender and the onions are semi-translucent.

Cut the remaining potato into chunks and place into the container of a blender with about a cup of water. Remove the stems from the chipotle peppers and add to the blender container. Add the nutritional yeast, cover, and run blender at high speed until the contents are creamy smooth.

Slowly pour the contents of the blender into the soup pot while stirring constantly. The chowder will begin to thicken as you add the contents of the blender. When the chowder begins to boil lightly again, turn off the heat, cover, and allow the flavors to blend for about 10-15 minutes.


Vegetarian Recipes

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