Triple-Corn Chowder

[Guest guest]

Triple-Corn Chowder

 

A combination of frozen corn, cornmeal, and corn nuts add an interesting

texture to the pleasantly flavored soup

 

1 cup loose-pack frozen whole kernel corn

1/4 cup chopped green or sweet red pepper

1/4 cup water

2 T. chopped onion

1 tsp vegan chicken-style seasoning (McKay's or Bill's Best Chicknish')

1/8 tsp pepper

1 cup milk alternative of choice (coconut milk or soymilk)

2 T. yellow cornmeal

2 T. corn nuts or coarsely broken corn chips, optional

 

In a medium saucepan stir together the frozen corn, green or sweet red

pepper, water, onion, chicken-seasoning, and pepper. Bring to boiling;

reduce heat. Cover and simmer about 5 minutes or until the corn is tender.

Do not drain.

 

In a small mixing bowl stir together the milk alternative and cornmeal. Stir

into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1

minute more. Heat through.

 

To serve, ladle chowder into individual bowls. If desired, garnish with corn

nuts or chips.

 

Makes 2 side-dish servings