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. 

Chicken Chili

It has been a while since I posted a recipe. We are trying to cut down on red meat so I have been working on chicken dishes. Here is a new on that has been husband approved.

Chicken Chili

2 large chicken breasts - skinned , boned and rinsed
2 Tablespoons of extra virgin olive oil
1 pound frozen sweet white corn
2-15 ounces cans of diced tomatoes - do not drain this will be the liquid for the chili
1 - 15 ounce can or Red kidney Beans drained and rinsed
1 large sweet onion diced
salt
pepper
1tablespoon of your favorite chili powder. I use The Spice Hunter Salt Free Chili powder Blend

Optional

1 - 15 ounces can of black olives

In a 4 quart cover pot. I use my red soup pot. Add the olive oil and chicken. Salt and pepper as desired, I like to keep it on the light side. Cook the chicken on medium low for 15 minutes per side. Remove the chicken from the pan and add the onions. Cook the onions until translucent. while the onions are cooking cut the chicken in to bite size pieces. Put the chicken and the remaining ingredients into the pan. Cook covered on medium low for 1 1/2 to 2 hours.

While that is cooking make your corn bread.

This recipe serves 5 as a main course.

Old Fashioned Beef Stew

This is what I served John for dinner last night. It takes a little more preparation than my usual recipes but the taste is well worth the effort in my humble opinion.

Old Fashioned Beef Stew

1 pound beef stew meat
24 ounces of mini potatoes washed
1 medium sweet onion coarsely chopped
6 large sweet carrots peeled and coarsely sliced
1 whole celery washed and coarsely sliced
1 pound frozen mixed vegetables
salt and pepper to taste

Three and one half hours before dinner get your 4 1/4 quart Le Creuset pot or a similar sized pot. Make sure it will hold the steam in. I did not add any extra liquid to this recipe so it is important to not lose steam or liquid during cooking. If you pot lets out to much steam you may have to add water to keep this from burning.

On a medium heat add the stew meat with the salt and pepper to brown. Once the meat is no longer bright red add the onions and cook covered until the onions are soft. Then layer in the potatoes, carrots and celery. Cover and continue to heat on a medium heat for 30 minutes. Carefully take the lid off the pot to keep as much of the moisture in the pan as possible. Stir the pot and put the cover back on. Lower the temperature to medium low and cook for 1 more hour. Carefully take off the lid to preserve the moisture in the pan. Add the frozen vegetables and cover for 30 minutes. Stir and cover for the last half hour.

Serve with fresh bread or biscuits. Serves 4.

You may substitute fresh lamb, or chicken in the stew but the flavorings may have to be adjusted.