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"Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that "
- Lisa Claymen
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Autumn Chowder
Autumn Chowder
Ingredients
1 lb. Corn, frozen
1 lb. Peas, frozen
1 lb. Carrots
2-3 lb. Potatoes
2 Onions, medium size
2-3 Garlic cloves
2/3 cup Nutritional Yeast (NOT baking yeast)
1-2 Chipotle Peppers or Smoke Flavor
Preparation
This recipe is best prepared on the stove top.
Place the frozen corn and peas into a large cooking pot.
Wash, peel, and dice or thinly slice the carrots and onions, and add to the cooking pot. Peel and crush the garlic, and add to the cooking pot.
Wash and clean the potatoes and peel if desired (retain one medium sized potato for later addition). Slice the potatoes and cut into small cubes, and add to the cooking pot.
Add water to just cover all the vegetables. Cook until the water begins to boil, and then reduce the heat to simmer until the potatoes are tender and the onions are semi-translucent.
Cut the remaining potato into chunks and place into the container of a blender with about a cup of water. Remove the stems from the chipotle peppers and add to the blender container. Add the nutritional yeast, cover, and run blender at high speed until the contents are creamy smooth. If necessary, add a little more water to aid the blending process. (If you don't have chipotle peppers, add the smoke flavor and red or black pepper to taste.)
Slowly pour the contents of the blender into the soup pot while stirring constantly. The chowder will begin to thicken as you add the contents of the blender. When the chowder begins to boil lightly again, turn off the heat, cover, and allow the flavors to blend for about 10-15 minutes.
Serve and enjoy!
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