Vegan Potato Corn Chowder.....

it's a pretty long story why my other blog account is not accessible to me currently.....so i have humbly come back to this site to write down some recipes i have been concocting in my kitchen. i bake everyday....maybe not always bake, but i will have something cooking....today i made some delicious peanut butter/applesauce/banana grain-less muffins that are the current lunch favorite for my kids...i will have to post the recipe...easy and nutritious....some gluten free bread...and the most yummy potato corn chowder!

toby (my husband) and i have been doing the p90x, we are on week 5...anyways, the trainer on the dvd's mentioned vegan potato corn chowder....and, well, i couldn't get it out of my mind...so i made it....the only problem is toby....he hates soups. this is completely unacceptable to me. i find soups to be superior nutritionally to most foods (unless it comes in a can) and it's warm goodness when the temperature outside is -40, like it was today. so i told him to get over it (which he did). this is what i did to make my soup (which is almost completely gone)

Potato Corn Chowder1 large red potato (i still have some from the summer, you can use whatever is your favorite)
2T of oil...olive, coconut...i used soy free earth balance
1 medium onion
1/2 a red pepper (or more if you like)
1 celery stalk
1 medium carrot
1 garlic clove (i press my through a garlic press)
3 sprigs of fresh thyme
2 couple of bay leaves
1 can of corn
2 cups of coconut milk (so Delicious)
1 can of coconut milk (this is the creamier kind, i used this)
1/4 c of quinoa flour (you can use arrowroot, tapioca flour, or potato starch, if gluten isn't an issue, you can add flour)
salt and pepper to taste

saute your onions over medium heat with 1T of oil (i cut my onion in small cubes, try to cut all ingredients in uniform pieces so that they cook the same and look pretty :) at the same time, add the fresh thyme and bay leaves so that their flavor starts spreading (the smell will be simply lovely)once onions are soft and getting translucent add cut up celery and peppers, add your thinly slice carrots (i use a mandolin to slice them small) add the rest of the oil, as needed....then add your canned milk and and reg. milk followed by your corn and cubes of potato...bring pot to boil.... in a small cup add 1/4 c of quinoa flour and grab some coconut milk to add to the flour till a paste forms....this is to thicken the soup (also adds a lot of nutrition!) once the potatoes are cooked, let the soup simmer...slowly add the quinoa flour paste and whisk gently....add salt and pepper to your liking....the best thing a bout using coconut milk is that its sweet so it blends perfectly with some salt and pepper...bringing a glorious amount of flavor!!!! garnish with chopped left over peppers and chopped up jalapenos and a touch of daiya cheese, if you have it....

enjoy!





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