Friday, May 28, 2010

Soup, There It Is

Although soup is usually something I savor in colder temperatures, it has composed two of the meals I've cooked this week! Bowl of this and and a buttahmilk biscuit to dip? Heaven.

Chile-Corn Chowder
serves 6

1 tablespoon Earth Balance
1 small white onion
1 1/2 jalepeno peppers, diced
2 poblano peppers, diced
3 cloves garlic, minced
2 large Yukon Gold potatoes, chopped
2 bay leaves
4 cups water
1 tablespoon red miso
4 ears worth of fresh sweet corn, de-cobbed
1 cup unsweetened almond milk
5 drops of stevia

Melt the Earth Balance over medium heat, then saute onion and peppers together for 7-8 minutes. Add the garlic, cooking for another minute. Throw in your potatoes, bay leaves, 3 cups of the water and the miso. Cook down for 20 minutes. Add the other cup of water, the corn, almond milk and stevia and simmer with a lid on for another 10 minutes. S&p to your taste.

The longer this sits, the better it gets, I'm telling ya!


  1. I forgot to comment on how much I LOVE your post title and I kinda can't believe I'm the first to do so. C'mon people... its hilarious

  2. This comment has been removed by the author.

  3. Hahahaha, thanks Sam. At least you got it.