Monday, August 26, 2013

Curried Corn & Veggie Chowder (Vegan)

Have you been enjoying this beautiful summer?  I certainly have.  Today we had a typical rainy Pacific Northwest day, so it's time to catch up on some blog posts!

I've been cooking a lot out of one of my new cookbooks, Appetite for Reduction, and so far everything (but one dish) has been awesome.  I don't think I've ever had such success with a cookbook before... although I will admit I'm not sure I've ever made this many things out of one book.  At any rate - it's fantastic.  Easy, relatively quick, healthy and no funky ingredients - love it!

This particular chowder is really great, and unlike any other I've had before.  It's especially perfect for right now when the farmer's markets are full and you've got corn and zucchini coming out your ears.  It's very flavorful and goes well with a big, crunchy salad.  Or to make it a real meal on it's own, I've taken to adding a bit of cooked brown rice to it.  Perfection.

 Without further ado - make this!

Curried Corn & Veggie Chowder (Vegan)
(from Appetite for Reduction
 Makes 4-6 servings

1 tsp canola oil
1 cup shallots, chopped finely
1 red bell pepper, seeded and chopped finely
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1/4 - 1/2 tsp red pepper flakes (optional, and to your preference of spiciness)
1 zucchini (about 1/2 pound), 1/4 inch dice
1 3/4 cup corn, from 3 ears corn (reserve cobs)
1/2 tsp salt
3 cups vegetable broth
2 tsp arrowroot powder
1/2 cup peeled, finely chopped carrots (I really cheat and get shredded carrots and just roughly chop them from there)
1 heaping Tbsp mild curry powder
3/4 cup light coconut milk
Juice of 1/2 lime, or to taste
Fresh cilantro, for garnish (optional)
Cooked brown rice (optional)

Preheat a 4-quart pot over medium-high heat.  Saute the shallots and red bell pepper in the oil until translucent, about 4 minutes.  Use a little broth, if it's sticking.  Add the garlic, ginger, and red pepper flakes, and saute for another minute.  Add the zucchini and corn and sprinkle in the salt.  Cook for about 3 minutes, stirring once.

Measure 1 cup of the broth into a measuring cup.  Mix in the arrowroot with a fork until dissolved.  You do this because it's just easier to get the arrowroot dissolved into smaller quantities of liquid.  Add the arrowroot mixture to the pot, along with the rest of the broth.  Mix in the carrots and curry powder.  boil.  Once boiling, break the corn cobs in half and add them to the pot (they add a fantastic depth of flavor).  Lower the heat to a simmer and cook for about 20 minutes, or until the vegetables are tender.  Remove the corn cobs.  Add the coconut milk and lime juice.

Use an immersion blender to blend about half the soup  If you don't have an immersion blender, I'm sorry!  Transfer half of the soup to a blender or food processor and puree until smooth, then add back to the pot.  If the soup is still steaming hot, make sure to either keep the opening on top of your food processor open, or lift the lid often for steam to escape.  If steam builds up in a closed container it can explode the lid off and ruin your day.

Taste for seasoning.  Serve garnished with cilantro, if you like.

No comments:

Post a Comment