Vegan Corn Chowder

As promised here is a brand new recipe to end the year. On top of having a wonderful texture and taste it can be one of your higher fiber soups for the coming year. With only 5 ingredients it is also very quick to put together. You will also note that it is slightly different from the Corn Chowder recipe of January 20,2011.  It does not include the carrots or celery, i.e. the marpoix mix. So here goes.

Vegan Corn Chowder

1- 32 ounce carton of Imagine Creamy Sweet Corn Soup

1 very large onion or 2 smaller onions peeled and coarsely chopped, about 2 cups

2 Tablespoons of Extra Virgin Olive Oil

2 Large Russet Potatoes peeled and coarsely diced between 2 to 3 cups

1 pound of frozen sweet white corn

In your LeCreuset 4 quart soup pot, heat olive oil over a low heat. Add the onions and saute over medium heat until translucent. Add the diced potatoes and saute until they start to stick to the pan. Add the Imagine Sweet Corn Soup and the frozen corn. Cook over a medium low heat for at least 1 hour stirring occasionally to make sure nothing sticks to the bottom of the pan. The soup is done when the potatoes are tender. 

This should make between 4 to 8 servings depending on the size of your bowls. 

A Simple Soup

I made this fast and easy soup for dinner last night.

White Acorn Squash Soup

1 White Acorn Squash - peeled, seeded and coarsely diced
2 Large Russet Potatoes - scrubbed and coarsely diced
1 pound frozen mixed vegetables
2 Cans chicken broth ( you may substitute a vegetable broth to make this vegan)

I put all my vegetables in my 4.5 quart Le Creuset pot. I added the 2 cans of broth. I brought the soup up to a low boil and reduced the heat to low and cooked it for 2 hours on low.  I did not add any additional seasonings, but feel free to spice it up anyway you would like.

This will serve 4 as a main course. I can't give you a calorie count but it will be pretty high in fiber.

A Quick Soup Recipe

One of our favorite quick soup recipes takes 15 minutes to make and serves 4.

2 cans chicken broth
1 pound frozen stir fry vegetables
12 frozen pot stickers ( we use chicken )

Add the frozen vegetables and chicken broth to a 4 quart pot. Bring to a boil and cook 10 minutes.

Microwave the pot stickers.

Place 3 pot stickers per soup bowl cover with the soup.

For Vegan or vegetarian options use vegetable broth and vegetarian pot stickers.

Yet Another Red Pot Recipe

This is my families favorite chicken soup. This is a basic recipe that you can change up with the addition of matzo balls, dumplings or noodles or a combination of noodles and dumplings or matzo balls.

1 whole chicken ,washed in cold water.
1 teaspoon salt
water to cover chicken
1/2 teaspoon white pepper
2 pounds of carrots peeled and sliced
1 large celery sliced, this will be about 7-8 cups
1 onion diced

In a large pot add cleaned chicken and salt. Cover with water. Bring to a boil. Skim the pot of any junk that comes to the top, this should take about 30 minutes. While you are waiting for the chicken to boil now is an excellent time to scrub down your sink with your favorite bleach cleanser. It is important to clean the sink and the surrounding area before you chop the vegetables.

Once the chicken is not making any more junk and the broth has been skimmed clear, Add all the vegetables at once and add the pepper. Turn the stove to medium low and and simmer at least 2 hours.

After about 2 hours I carefully pull the chicken from the pot and de-bone the chicken, this is the process where the skin is pulled off and the bones are taken out of the chicken. Smaller pieces of chicken are tossed right back in the pot, I tend to dice the larger pieces before they are put back in the pot.

If you are going to add dumplings this is the point where you add them. For a quick dumpling just use a regular biscuit recipe and spoon into the boiling broth and turn down the temperature and simmer for about 20 minutes. For and even faster dumpling just get your favorite ready to use biscuits and layer them on the top of the broth and simmer for about 20 minutes.

I usually make the noodles separately and keep them separate from the soup. Since everyone has their own noodle preference I let everyone scoop their own noodles and then add the soup. The only exception to this would be alphabet noodles which just taste better when they have more time in the broth.

The soup is ready to serve. I usually serve this with bread and margarine.

Enjoy this soup recipe and add your families favorite vegetables to the soup to make it your own.

Unfortunately I have no vegan or vegetarian options for this soup.

Have a wonderful day and enjoy your families.

My Red Pot Soup Recipe

You may have noticed that I put a large Le Creuset pot in my Amazon favorites box. So I will give you an easy recipe to go along with it.

1 to 2 pounds of stew meat or chicken cubed
1 tablespoon olive oil
salt and pepper
1 package of Streits dry soup mix any flavor
1 pound of frozen mixed vegetables
any vegetables just hang around in the fridge, diced in 1'' cubes

In the Le Creuset pot add the olive oil and meat, season with salt and pepper. Brown meat till well browned and no pink showing.

Add 5 cups of water and bring to a boil. skim the pot of any crud that bubbles to the top. Add the large bag with the main ingredients and simmer over a low heat for 30 minutes. Add the seasoning bag and simmer for 15 more minutes.

Add the frozen mixed vegetables and any other handy vegetables and simmer about 1 hour more. I usually pile the vegetables to with in a 1/2 inch of the top and cover. At this point I stir about every 10 to 15 minutes and then after an hour put the pot on low check the broth level and stirring every 10 to 15 minutes.

I like to cook this soup for 2 to 4 hours, the more time it has on low the better.

For the Vegan option just leave the meat and the olive oil out.

This soup taste even better reheated.

Please try this and enjoy.