SHARON LEE’S CORN CHOWDER

 SHARON LEE’S CORN CHOWDER

with sautéed maple smoked mushrooms, fresh spinach and turnips. Extra special!

Makes 14 cups

2, 14-1/2 ounce cans vegetable broth

5 med. Yukon gold potatoes, peeled and cut into 1/2 inch cubes (4 heaping cups)

3-4 sm./med. turnips, peeled and cut into 1/2 inch cubes (about 2 cups)

1 t. salt

15 oz. can cream style corn

15 oz. can whole kernel yellow corn, with liquid

15 oz. can whole kernel white corn, with liquid

4 c. non-dairy liquid creamer

1/2 c. flour

1 t. salt

2 t. dried rubbed sage

2 t. dry mustard

1 t. dried tarragon, crushed

1 t. onion powder

1/4 t. red cayenne pepper

freshly ground black pepper to taste

1/2 stick margarine

1 jumbo sweet onion, peeled and cut into 1/2 inch squares

14 oz. fresh mushrooms, washed and cut into 1/2 inch cubes

salt

3 T. real maple syrup (Grade A amber)

1/4 t. liquid smoke

1 T. extra virgin olive oil

1 pkg. or 2 bunches fresh flat leaf spinach, washed with stems removed; drain well by blotting with paper towels

In large soup pot combine broth, potatoes, turnips and salt. Stir, cover and cook till about halfway done.

Add cream corn, yellow and white corn with liquid, and 3 cups of the non-dairy creamer. Stir well, and continue to cook.

Place remaining cup of non-dairy creamer with flour in jar with tight-fitting lid and shake vigorously till blended. Pour into chowder, stirring to incorporate.

Add salt, sage, dry mustard, tarragon, onion powder, red cayenne pepper, and freshly ground black pepper. Stir well and simmer, uncovered, on very low heat while you sauté the onions and mushrooms. Continue to stir frequently while it thickens.

In large skillet, over high heat, melt margarine. Add onion and sauté till brown-tinged. Add mushrooms. Salt and pepper liberally, then sauté till golden.

Add maple syrup, liquid smoke and olive oil to onion/mushroom sauté. Stir to evenly coat, then cook for 2 minutes longer on low heat. Transfer to chowder and stir well.

Add spinach to chowder. Stir and cook on low heat, uncovered, till all spinach submerges and becomes wilted. Remove from heat when spinach is tender but still bright green. Salt to taste and serve.

Notes: Rich, delicious, soothing: all the qualities of an excellent chowder. The mushrooms, turnip and spinach add a unique touch.

Don’t worry about not covering the potatoes completely with liquid. Cover tightly with lid and they’ll steam as desired in the broth.

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