Kristen's Recipes


Title:   Chili Corn Chowder
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   The Shoshoni Cookbook
2 medium onions
4 cloves garlic- minced
2 t olive oil
2 medium potatoes- peeled and diced
1/4 c celery- diced
1/4 c red bell pepper- diced
4 c fresh or frozen corn kernels
1/4 c canned green chilies- diced
6 c vegetable stock
1 t sea salt
1/2 t thyme
1/2 t sage
1/2 t chili powder
Dash black pepper
1 c silken tofu
1 T fresh lemon juice
1/4 c fresh parsley or cilantro- chopped
Directions:   In a large soup pot, saute onions and garlic in olive oil until translucent. Add potatoes, celery, and bell peppers and saute 5 minutes. Add corn and green chilies and saute 5 minutes. Add stock, salt, thyme, sage, chili powder and pepper. Bring to a boil, lower heat, and simmer for 30 minutes. Puree 1/2 of the soup in a blender with silken tofu until completely smooth. Return puree to the pot, stirring well to combine, and reheat on low. Before serving, add lemon juice and parsley or cilantro, and adjust seasonings to taste.
Makes:   6 to 8 servings