Spicy Vegan Corn Chowder Food
SPICY CORN CHOWDER
This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it.
Provided by Pomtini
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
- Add the jalapeno and garlic and saute until fragrant, about 1 minute.
- Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
- Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
- Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
SPICY VEGAN CORN CHOWDER
Make and share this Spicy Vegan Corn Chowder recipe from Food.com.
Provided by Spicy Little Sister
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the coconut fat into the olive oil over low heat. Add the leek and sautee at low temperatures. When it starts to get fragrant, add the chili powder (really just a good pinch, but don't get that stuff in your eye!).
- Open and drain the canned corn into a bowl. Toss corn in the fragrant, oniony oil and let the corn flavor infuse.
- Add the vegetable broth and salt (to taste), if it needs more broth, add the juice poured off from the cans.
- Simmer for 10 minutes.
Nutrition Facts : Calories 165, Fat 4.4, SaturatedFat 0.6, Sodium 101.3, Carbohydrate 31.8, Fiber 3.7, Sugar 7, Protein 5.1
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- In a medium mixing bowl, using the back of a butter knife, scrape down the cob into the mixing bowl, releasing the excess liquid and any extra kernels left over on the cob. Once done, the cobs should look dry and free of any corn pieces. Cut each cob in half.
- Next, make the corn stock. In a large sauce pot, add the vegetable stock, scraped corn mixture and liquid, cut cobs, and lime zest and juice. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Once the flavors have melded together, remove the corn cobs, shaking out any excess stock, and discard.
- While the corn stock is cooking, make the base of the soup. In a Dutch oven, heat oil on medium heat. Add the shallots and jalapeño and cook until the vegetables have softened, 3-5 minutes. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Then add in the corn and cook until the corn kernels brighten, about 5 minutes.
- Once the vegetables have cooked, add the reserved corn stock. Stir to incorporate and bring to a boil. Reduce the heat to a simmer and season with salt to taste.
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