VeggieGirl
12-28-2004, 10:58 PM
I just have to say that I made Alissa's Corn Chowder tonight for dinner and it was quite satisfying, tasty, and nourishing! Of course I made my own variations in true VeggieGirl style, so I thought I'd share them with you here (sorry, no picture to go with this one because I already gobbled it all up!)
2 1/2 cups almond milk
2 1/2 cups frozen corn (not cooked!) (she says corn kernels from 5 ears but I just bought a bag and guessed the proportions.)
1 tsp sea salt
1 small avocado
Throw all of it but 1/2 cup corn into the blender until it's nice and creamy. Then add the last half cup of corn and stir it in before serving.
THEN...this is my variation: :D
Add another tsp sea salt ('cause I like it that way) and a dash of chili powder or cayenne
Add one small red chili pepper (sweet, or hot), de-seeded and diced
Add a tablespoon or two of chopped sweet onion
and plenty o' fresh cilantro, my all-time favorite herb.
Warm on the stove until it reaches 110 (or warm enough to comfortably stick your pinky finger in) and serve right away. (This will also thaw out the corn if you buy it frozen. OR, you can pour some hot/warm water over the frozen corn and let it sit for a minute to thaw; drain the water before adding it to the recipe)
This was such a good winter soup, so creamy, and the avocado makes it a cute little shade of green... so I had to share it with y'all in these cold months!
Cheers,
VeggieGirl
2 1/2 cups almond milk
2 1/2 cups frozen corn (not cooked!) (she says corn kernels from 5 ears but I just bought a bag and guessed the proportions.)
1 tsp sea salt
1 small avocado
Throw all of it but 1/2 cup corn into the blender until it's nice and creamy. Then add the last half cup of corn and stir it in before serving.
THEN...this is my variation: :D
Add another tsp sea salt ('cause I like it that way) and a dash of chili powder or cayenne
Add one small red chili pepper (sweet, or hot), de-seeded and diced
Add a tablespoon or two of chopped sweet onion
and plenty o' fresh cilantro, my all-time favorite herb.
Warm on the stove until it reaches 110 (or warm enough to comfortably stick your pinky finger in) and serve right away. (This will also thaw out the corn if you buy it frozen. OR, you can pour some hot/warm water over the frozen corn and let it sit for a minute to thaw; drain the water before adding it to the recipe)
This was such a good winter soup, so creamy, and the avocado makes it a cute little shade of green... so I had to share it with y'all in these cold months!
Cheers,
VeggieGirl