Sunday, August 8, 2010

Veg Advantage Corn Chowder

This recipe is posted for my buddy Chris! I am taking your challenge seriously and looking into vegan alternatives. I am considering myself "flexitarian", meaning I am not fully vegetarian but allowing myself limited meats at this time.

Corn Chowder
15 ears yellow corn
1 1/4 cups vegan margarine
5 large onions, chopped
1 1/2 Tbsp. fresh minced thyme
3 1/3 Tbsp. Hungarian paprika
7 1/2 lbs. white potatoes, peeled and cut into bite-size cubes
3/4 cup faux bacon bits (try Bacos brand)
1 1/4 gals. faux chicken broth (try Eco Cuisine or RC Fine Foods brands)
5 cups nondairy creamer or plain-flavored soy milk
Salt and freshly ground black pepper, to taste
1 cup minced fresh chives
 Cut the kernels from the ears of corn and set aside.
 In a large pot over medium heat, melt the vegan margarine. Add the onion and thyme and cook about
5 minutes, or until the onion is translucent. Add the paprika and cook 1 minute longer, stirring
 Add the potatoes, faux bacon bits, faux chicken broth, and reserved corn kernels. Bring to a boil,
then reduce the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are soft but still
 Smash a few of the potato chunks against the side of the pot, stir, and cook for 1 or 2 minutes longer
to thicken the chowder.
 Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil.
 Season with the salt and pepper.
 Ladle into bowls and sprinkle with the chives.
Makes 25 servings
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