Creamy Summer Chowder
Serves 4
2 tablespoons oil
2 ribs celery, chopped
2 medium ripe tomatoes, chopped
1 medium onion, chopped
1 medium poblano pepper, seeded and chopped
1 (1-pound) bag corn kernels, thawed if frozen (about 3 ½ cups)
4 cups unsweetened plain vegan milk
1 teaspoon salt
4 medium waxy potatoes, peeled and diced
2 bay leaves
Fresh ground black pepper
1. Heat the oil in a large pot. Stir in the celery, tomato, onion and poblano. Cook and stir until the onions begin to brown, about 7 minutes.
2. Blend the corn, milk and salt in a blender; it does not have to be smooth.. Add the corn mixture to the pot. Add the potatoes, bay leaves and black pepper.
3. Bring the chowder to a boil, reduce to a simmer and cook until the potatoes are tender, stirring occasionally. Remove and discard the bay leaves. Taste and adjust seasoning. Serve.
Camping Short Cut:
1. Pack the celery, tomatoes, onion and pepper in one quart-sized bag.(Bag 1)
2. Pack the blended corn mixture, potato and bay leaves in a gallon-sized bag. Double bag this in case of spillage. (Bag 2)
3. Label the bags.
4. At the site, heat the oil in a pot, cook the vegetables from Bag 1, add the contents of Bag 2 and season with pepper. Cook the chowder until done. Taste and adjust seasoning.
© 2011 Copyright Zsu Dever. All rights reserved.