Thursday, October 17, 2013

Crock Pot Momma: Creamy Green Chile Corn Chowder



Well, it is that time again...another great recipe rave review for our November Vegan Slow Cooker giveaway!  This week I was feeling spicy and well, corny.  Good thing Kathy Hester's new cookbook had just the recipe for my mood. That is just the thing, the cook book has EVERYTHING!  I mean, why else would we be doing this AMAZING giveaway?! Did we mention our first place winner receives a super cute lil' crock pot as well as her book?!  Get in on this thriving readers, get in!



For our second enticing recipe of our giveaway series, I had to whip up Kathy's Creamy Green Chile Corn Chowder.  I love everything in this title and knew this was one not only I would love, but also my spice addicted TH.  I got my ingredients together and made a plan for another healthy and delicious dinner.



Ingredients:


  • 1 1/2 fresh corn kernels (in this case Trader Joe's canned corn, the good ole' cob kind is long gone).
  • 1-2 corncobs to flavor the broth (again I am doing this in Autumn, so I went with Kathy's lovely suggestion of veggie bouillon).
  • One 3-inch piece carrot
  • 2 cups water
  • 1 tablespoon cooked onion, minced
  • 1 tablespoon green chiles
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon jalapeno powder or jalapeno salt




I threw everything but the water in my mini crock and let it sit overnight in the fridge.  Since I wanted to have it for dinner the next evening, I prepared the post it directions for my TH to follow the next morning..."Add the water sitting here (imagine the arrow pointing to a mason jar of water) and plug in at 10AM".  Easy enough to follow, right?  Since the recipe called for 6 to 9 hours on low, I knew that would be plenty of time for me to get dinner on the table.

The next evening I came home to one fiesta of a household.  The warm wafts of chile greeted me at the door and I couldn't wait to puree the concoction right up!  Since there were no corncobs to remove (due to the change in seasons and making adjustments) and I didn't have an immersion blender, I dumped it in my regular blender and pressed puree.


Once it was at maxim creaminess I added some salt and pepper to taste, crushed up some tortilla chips and served it with a little jalapeno topper. 


For my TH, I added some regular old organic sour cream just to make him feel a little non-vegan. I whipped up a black bean chopped salad to stay in the Mexican mood and we ate like Kings! The soup was creamy, corny and had a flavor chaser of green chile.  All in all, it was just the warm, Fall dinner we needed mid-week! 


Only one more recipe coming next week before the big giveaway!  Don't miss out!  Stay tuned for more details on how to enter!!









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