So… I am apparently only posting once a week now days. But I’m working on it, I promise! I am seriously intending to post again this week! That said, on to the food! It was an overcast and cool day today and I was entirely in the mood for soup. Thus I came upon a recipe for jalapeno corn chowder! I couldn’t resist it.
I was trying for another Meatless Monday, but didn’t quite manage it as I definitely added bacon! I’m sure it would be better with fresh sweet corn, but it’s just not available yet. I think I might add crawfish next time I make it. Topped with a little bacon and cheese and you have one tasty dinner.
Jalapeno Corn Chowder (Adapted from Country Home)
3 c. frozen corn
½ onion, chopped
1 jalapeno, minced
3 cloves garlic, minced
1 ½ c. chicken stock
2 c. rice milk
1 Tbs. flour
1 Tbs soy cream cheese
Big dash Cumin
Light dash cayenne
½ red bell pepper, chopped
Purée 2 c corn, ¼ the onion, ½ the jalapeno, garlic, and 2 c rice milk in a food processor. Add to a soup pot with the chicken stock, flour, cream cheese, cumin and cayenne. Wisk everything together until fully incorporated. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes.
While the base simmers, sauté the remaining onion, jalapeno, corn, and the red bell pepper over medium-high heat for about 6 minutes.
Add the sautéed veggies to the base and simmer for a few more minutes.
Serve with shredded cheddar cheese and crumbled bacon.