Friday, January 11, 2013

January is SOUP Month


We will be serving this soup as the soup of the day on Saturday January 12, in both the Tavern and Nathaniel's.  Thank you to our FaceBook friends who suggested this as a soup for us to feature.

I hope to see you here, but if you cannot come to the hotel, here is the recipe for you do-it-yourself folks.

Smoky Vegan Corn Chowder


Ingredients

1 TBL olive oil
1 medium diced onion
1 red bell pepper, seeded and diced fine
1 or 2 chipotles, minced or mashed with adobo (in cans not dry),
depending on heat desired
1 TBL fresh thyme chopped, finely or
1 tsp dry thyme leaves
8 cups vegetable stock
4 cups fresh or frozen corn kernels
1 bay leaf
2 peeled and diced Russet potatoes (1/2 should be diced)
1 cup soy milk
Salt and pepper to taste
1 pinch cayenne pepper (optional)


Method

In a stock pot, heat oil with onions, chipotles, red bell pepper. Sauté for about five minutes, stirring until onions are soft.  Add broth, thyme, bay leaf, diced potatoes and corn. Simmer 20 minutes or until potatoes are tender.  Remove bay leaf and purée half of the chowder separately. Return the puréed soup to the rest of the mixture.

Add soy milk and simmer for about five minutes or so.  Season with salt, pepper and cayenne if desired.

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