Kristen's Recipes


Title:   Mexican Corn Chowder
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
2 to 3 c peeled and diced russet potatoes
2 c water or vegetable stock
1 yellow onion- chopped
2 garlic cloves- minced
1 red bell pepper- diced
1 t ground cumin
1 t basil
1/2 t sea salt
1/4 t turmeric
1/4 t black pepper
2 cans (15 oz.) corn
1 can (4 oz.) diced green chilies
1 to 2 c soy milk
Directions:   Peel and dice the potatoes and put them in a pot with 2 c of water or vegetable stock. Cover and cook until tender, about 20 minutes. In a separate pan, heat 1/2 c of water and cook the onion, garlic and bell pepper for 5 minutes. Add the cumin, basil, salt, turmeric and black pepper. Continue to cook until the onion is very soft, about 5 minutes or longer. When the potatoes are tender, mash them in their water and combine with the onion mixture. Blend one of the cans of corn, with its liquid, until smooth, 2 to 3 minutes, then add it along with the remaining can of corn, the diced chilies, and 1 c of the soy milk to the potato mixture. Stir to mix. Add more soy milk if a thinner soup is desired. Heat gently until hot and steamy.
Makes:   8 servings