tagLine 2
header 3
spacer 11
VegNews.CornChowder
spacer 4spacer 15
 
Vegan Corn Chowder
As the leaves begin to change, all we want to do is curl up with a big warm bowl of corn chowder. Luckily for us, renowned cookbook author and restaurant owner Isa Chandra Moskowitz has our go-to recipe. Featured in her 10th anniversary edition of Vegan with a Vengeance, this creamy chowder gets its thick consistency from potatoes, so it’s packed with nutrients. And if you want even more Isa, check out our review of her restaurant Modern Love Omaha in the current issue of VegNews. Happy Fall!
leftDottedLine
Serves 6
What You Need:

1 tablespoon olive oil
1 medium yellow onion, diced medium
1 large red bell pepper, diced small
1 cup carrot, peeled and cut into 1⁄2-inch dice
2 jalapeño peppers, seeded and thinly sliced (use just one for less heat)
1 teaspoon dried rosemary
1 teaspoon dried thyme
A few dashes of freshly ground black pepper
1 teaspoon salt
3 cups vegetable broth
3 cups fresh corn kernels (from about 5 ears of corn)
2 medium-size russet potatoes, peeled and sliced into 1⁄2-inch chunks
1 bay leaf
Pinch of cayenne pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon pure maple syrup
Sliced radishes (optional garnish)
Chives (optional garnish)
leftDottedLine 3
What You Do:

1. Over medium heat, heat a 4-quart pan. Sauté onion, bell peppers, carrot, and jalapeños in olive oil with a pinch of salt until onion is translucent, about 7 minutes. Add rosemary, thyme, black pepper, and salt; sauté for 1 minute more.

2. Add broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until potatoes are tender. Uncover and simmer for 10 minutes more to let the liquid reduce a bit.

3. Remove bay leaf and purée half of the chowder either using an immersion blender or by transferring half of the chowder to a blender, puréeing until smooth and adding back to soup. Add lime juice and maple syrup to taste, thin with a little water if it seems too thick, and simmer for 5 more minutes. Let sit for at least 10 minutes and serve.
leftDottedLine 4
More Food from VegNews!
>> VegNews Great Adventure to India 2016
>> Balsamic Fig Jam
>> Roasted Root Vegetables
>> Sweet Apple Puff Pastry
>> Potato Leek Soup
>> Ben & Jerry's New Vegan-Certified Ice Cream
>> New Study: Beans Are as Filling as Beef
>> Ice Cream-Flavored Banana Makes Headlines
>> New York Times Says "Fake" Meat is the Future
>> High-End Australian Pizzeria Goes Vegan
spacer 10
spacer 12 spacer 13
share
fb 
   
 
rightDotLine 7
forwardFriend
spacer 6
rightDotLine 2
spacer 8

VegNews.Vacations.gif
 
spacer 5
rightDotLine 3
Find Us On
Facebook
Twitter
Instagram
Pinterest
Tumblr
YouTube
spacer 7rightDotLine 4
Our Website
VegNews.com
rightDotLine 5spacer 9
Trouble viewing this email? We hate that. Click here for the pretty version.
spacer
©2015 All rights remain ours | Contact Us | VegNews.com




If you no longer wish to receive these emails, please reply to this message with "Unsubscribe" in the subject line or simply click on the following link: Unsubscribe

VegNews Magazine
3505 20th St.
San Francisco, California 94110
US