Our Veggie Kitchen

A while back, I doctored a corn sauce, I think from the Veganomicon. It tasted really good in a Mexi-Calzone. Ever since, my wife has been bugging me to make it into a soup. With fall upon us, and with more rain now than sun, I decided it was time to honor her request. This soup is loaded with corn and has just a touch of jalapeno and cumin. It's not at all hot, but adds just a bit of warmth.

It also turned out to be a great source of nearly everything (18% or more RDA): Dietary Fiber, Protein, Vitamin A, Vitamin C, Calcium, Iron, Thiamin, Niacin, Riboflavin, B6, Folate, B12, Phosphorus, Magnesium, Zinc, Copper and Magnesium.

. . . Next time someone asks what a vegan eats, tell them "corn soup"



Cumin Corn Chowder
3 tbs Earth Balance margarine
1 onion, chopped
3 jalapeno peppers, seeded & chopped
1 large carrot, chopped
4 cloves garlic, chopped
2 lbs frozen corn, divided
12 oz silken tofu
2 cups vegetable broth
2 tbs nutritional yeast
1 1/2 tsp cumin (more to taste)
2 medium potatoes, diced
2 cups soy milk

Melt margarine in a large pot. Add onions, jalapenos, carrot, garlic and 4 cups of corn. Saute, stirring frequently until all the vegetables are cooked through. Transfer to a blender along with silken tofu, vegetable broth, nutritional yeast and cumin. Blend thoroughly in batches.

Push the blended contents through a mesh strainer back into the pan. This isn't necessary, but will strain out the corn fibers that don't blend. If you chose not to, you may have to add a little extra broth. Add remaining corn and potatoes to the pot. Bring to a boil and simmer until the potato is tender. Add soy milk, bring back to a simmer and remove from heat.

5 Servings: 375 cal (12g fat, 59g carbs, 16g protein)