SPICY CUMIN CORN CHOWDER
flavored with curry, garlic and basil, and made creamy with soy sour cream. Spicy, hot, sweet and oh so smooth!
Makes 17 cups
7-8 Yukon Gold potatoes, peeled, cut into 1/2 inch cubes, rinsed and drained
8 cups water
1 T. salt
1/2 stick margarine
2 T. extra virgin olive oil
1 lg. sweet onion, peeled and diced into 1/2 inch squares
salt and pepper
2, 15 oz. cans whole kernel yellow corn, with liquid
15 oz. can whole kernel white corn, with liquid
1 qt. liquid non-dairy liquid creamer
1 T. dry mustard
1 T. cumin
1 T. mild curry powder
1 T. turmeric
2 t. dried basil, crushed
2 t. onion powder
1 teaspoon garlic granules
1/4 t. ground allspice
1/3 c. cornstarch
1/4 c. light brown sugar
12 oz. soy sour cream, plain
2 t. salt
couple shakes hot chili oil
In large soup pot combine potatoes, water and salt. Boil potatoes, uncovered, till almost fork tender. Drain off 3 cups of water and discard.
In medium skillet, over medium heat, melt margarine with olive oil. Add onion, salt and pepper to taste, then sauté till golden. Add onion and oil to potato pot.
To potato pot, add yellow and white corn with liquid, non-dairy creamer, and next 8 ingredients up to and including allspice. Stir well while continuing to cook over medium heat.
Combine 1/3 cup cornstarch in a cup with 2/3 cup chowder liquid. Stir to completely dissolve, then return to chowder, stirring well, and cooking at a soft boil, till thickened. Do not hard boil.
Now add brown sugar. Stir till dissolved.
Next, add the soy sour cream, salt and hot chili oil. Stir to melt the soy sour cream into the chowder, and it’s ready to serve.
Notes: This rich flavored chowder is unlike the chowders most people are familiar with. It’s a great dish for any meal, but particularly satisfying and healthy when you get a cold and need the spice to promote and support wellness.