SPICY CORN CHOWDER
with Coconut and Lime
(revised from vegetarian cookbook)

1 pkg Knorr’s dry mix Vegetable Soup (vegetarian base)
two 1-lb bags of frozen white corn, preferably C&W brand
1/4 tsp red pepper flakes
2/3 of a can of coconut milk, stirred well (freeze the remainder for other uses)
1/4 cup oyster sauce (vegetarian if a vegetarian soup is desired), optional
1/4 tsp lemon pepper (if oyster sauce is not available, increase to 1/2 tsp and add 1/4 tsp honey)
Hot sauce to taste (we use Busha Browne’s Pukka hot sauce, but standard Tabasco sauce can be subbed)
1/4 cup lime juice (you may not need all of it; season to taste only)

1. In 6 cups of water, bring Knorr’s soup mix to a boil, and simmer for 20 minutes.
2. Turn the heat back up, add the corn and red pepper flakes. Cover and bring back to a boil, then simmer for 3 minutes. Uncover, turn off the heat and let cool to lukewarm.
3. Add all other ingredients, being careful to add the hot sauce to taste.
4. Puree in blender, and reheat to serve.

This makes 3 qts of soup: enough for 6 as a meal starter, or as a main course for 3-4.

Garden Corn Chowder
Serves 6 as a main dish with some crusty bread

1 lb frozen whole kernel corn
2 Tbsp all-purpose flour
1 small onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
32 oz vegetable broth
15 oz can diced tomatoes
1 vegetable bouillon cube
½ tsp dried marjoram
½ tsp dried thyme
¼ tsp kosher salt
¼ tsp pepper
3 or 4 diced Yukon Gold potatoes
¼ cup chopped fresh parsley

Put corn in the crockpot and sprinkle with flour. Stir to mix. Put remaining ingredients (except for the potatoes & parsley) in the crockpot and cover. Cook on HI for 5 hours or LOW for 9 hours. Add potatoes about halfway through the cooking time. Stir in parsley just before serving.

This originally came from Southern Living. Changes I have made:
1. A dozen or so fresh snapped beans make a nice addition.
2. Add about 3 cloves of very thinly sliced elephant garlic.
3. Use fresh herbs in place of dried.

Becky

Cilantro Lime Corn/Potato Chowder

2-3 pounds potatos cubed (I like the Yukon Golds. I leave the skins on)
1 quart chicken stock (or vegetable stock if you prefer)
1/2 sweet onion, chopped fine
1/2 tsp pepper

Simmer covered until potatoes are tender. Puree to desired thickness with hand blender right in pot, leaving some chunks. Add:

1 # bag frozen super sweet corn
Bring up to heat. Stir in:

2 T. lime juice
splash of soy milk or soy creamer
half a big bunch of cilantro, chopped

Chop up the other half of the bunch and top the soup right before serving.

1 small yellow onion, chopped
1 celery rib, chopped
1 large potato [recipe called for Yukon gold, I use any]
3 cups frozen corn kernels [or fresh]
1/2 small yellow bell pepper, seed and chop
4 cups of your favorite vegetable stock, I use No Chicken Stock by Imagine
salt [can omit]
Fresh ground pepper
1 large ripe tomato, chopped
Tomato and herb seasoning
Lemon pepper seasoning
Rosemary
Note those are my seasonings the recipe called for
1 tbsp fresh chives, parsley and other fresh herbs to taste the author recommended Thai basil

Saute the onions and celery in water [or oil] until soft.

Transfer to crock pot [you can do this in the crockpot but pay attention and don't leave the room] Add the potato, corn, pepper and stock. Season to taste with salt and ground pepper and spices. Cook on low 6 hours

Ladle 2 cups solids into a processor and process until smooth then stir back in and taste then season.

To serve ladle in bowls and garnish with fresh herbs and tomato

If you do not puree this and add barley to it you get a lovely corn barley soup. Other Veggies can be added to complete it. add to the barley corn soup to taste.