Aztec Corn and Quinoa Chowder

Fun Fact: February 4th is National Homemade Soup Day!

I know.  I know.  It is the dead of winter and Im giving you guys a corn chowder recipe!?  I was just craving that sweetness of summer today, and when looking through my fridge (and freezer), a big bag of frozen corn just called to me.  Of course, you can make this with fresh-off-the-cob corn, but make do with what you have.

I made this recipe in the pressure cooker, but it can easily be made in a crockpot or on the stovetop.  In the pressure cooker, this recipe only takes 6 minutes at pressure, with 10 minutes before a quick release, meaning dinner will be on the table in about 30 minutes.  For the crockpot, I would estimate it would need 6 hours on low.  On the stovetop, it should be done after simmering for 30 minutes or so.

Serve this chowder hot or cold, with a drizzle of your favorite hot sauce or salsa.  This would also be wonderful with a bit of pico de gallo, like this recipe here, or some fresh cilantro.

Aztec Corn Chowder with Quinoa
Pressure Cooker Time: approx. 30 minutes total
(5 minutes prep, 3 minute saute, 6 minutes high pressure, 10 minutes rest before quick pressure release)

Servings: 6-8 servings

Ingredients:
        1/2 medium onion, finely chopped
        1 medium carrot, peeled and finely diced
        1 large potato (approx. 1 lb), peeled and cut into 1/2 inch cubes
        4 cups frozen or fresh corn, 1 cup reserved
        1/2 cup dried red lentils, rinsed and drained
        1/2 cup dried quinoa, rinsed and drained
        1 bell pepper, deseeded and chopped (any color pepper)
        3 cups water
        3 cups vegetable broth
        1 Tbsp chili powder
        1 1/2 tsp dried coriander
        1 1/2 tsp ground cumin
        1 tsp dried oregano

Instructions:
1.)  In the pressure cooker, saute the onion for 2-3 minutes until translucent.
2.)  Add all of the other ingredients, spices, and liquids, EXCEPT 1 cup of corn.
3.)  Lock the lid in place and set to cook at high pressure for 6 minutes.  After the 6 minutes, cancel the warming feature and allow to sit for 10 minutes while the pressure comes down.  After 10 minutes, release any remaining pressure.
4.)  With an immersion blender, blend the chowder until it is halfway creamy (2 cups in a blender will work too), being careful not to over-process and make the potatoes taste gummy.
5.)  Lastly, stir in the reserved cup of corn until it has warmed up with the rest of the soup.  Serve hot or cold with hot sauce, salsa, vegan cheese or sour cream, pico de gallo, cilantro, green onion, lime, etc.

Amys Notes:
Yum!  I really love this chowder!  I went back for another half of a bowl.  For me, a bit of salsa and hot sauce really brought the flavors all together.

Health and Happiness,

Amy

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Summer Vegetable Corn Chowder

I cant believe it has been so long since I last wrote a post.  Kevin and I went on a trip to Houston and a weeklong cruise that left out of Galveston, we took a quick weekend trip to Montana to meet my new twin nephews, and I just got back from a long weekend trip to Las Vegas with some of my best girlfriends to celebrate one of their bachelorette parties.  I had sooo much fun, although my apartment is in disarray from all of the packing and unpacking.

I also needed to go grocery shopping, badly!  I saw bell peppers, zucchini, yellow squash, and fresh corn on sale, so I got some inspiration to make this yummy yummy soup.  The smell in my house was such a hit with Kevin, he happily chowed down two bowls and voiced claim over some of the leftovers.  After so much traveling and eating out, nothing can be better than a homemade meal (but no one tell my veggie-snubbing husband just how many are in this recipe!).

Summer Vegetable Corn Chowder
Time: 60 minutes
Servings: 6-8 servings

Ingredients:
        4 medium zucchini, ends removed, halved and quartered
        4 medium yellow summer squash, ends removed, halved and quartered
        4 ears of corn, husks removed
        1 red bell pepper, diced
        1 orange bell pepper, diced
        1 yellow bell pepper, diced
        1 Anaheim or serrano pepper, diced
        1 yellow onion, diced
        1 12 oz package of soft silken tofu, undrained or pressed
        2 cups vegetable stock
        1 7 oz can fire roasted diced green chiles, undrained
        1 Tbsp chili powder
        1/2 Tbsp ground coriander
        1/2 Tbsp dried oregano
        2 tsp cumin
        1 tsp smoked paprika
        1/2 tsp cayenne pepper to taste
    Optional Toppings:
        fresh chopped cilantro
        sliced green onion
        fresh diced tomatoes
        hot sauce
        salsa
        pico de gallo

Instructions:
1.)  Wash the zucchini and squash, cut the ends off, then cut in half and then quarter.  In a large dutch oven, cover the zucchini and squash with water.  Bring to a boil, and then simmer for 20 minutes, until the squash is soft and lightly translucent.
2.)  With a pair of tongs, pull all of the zucchini and squash from the pot and into the blender.  Into the hot water, throw the peeled corn on the cob.  Bring to a boil and cook until tender.  While to corn is cooking, blend the zucchini, squash, and undrained silken tofu until smooth and creamy.
3.)  Once the corn is done boiling, remove and allow to cool.  Empty the water from the pot and begin to saute the red pepper, orange pepper, yellow pepper, Anaheim pepper, and onion over medium heat.  Add water as needed and saute until the onion is translucent.
4.)  Cut the cooked corn off of the cob and add it to the sauteed peppers and onion.  Add all of the spices and stir to combine well.
5.)  Add the blended squash and vegetable stock to the pot and stir to combine well.  Add water as needed to make the soup thinner if you desire.  Enjoy the soup chunky as is, or use an immersion blender like I did to lightly puree the soup.
6.)  Enjoy with one or multiple toppings mentioned above.  I served mine with tomato, cilantro, and green onion, drizzled with hot sauce.

Amys Notes:
If you dont happen to have silken tofu on hand, some substitutions could be 1 cup of white beans, or 1/2 cup cashews and 1/2 cup water.
When everything is combined in the end, feel free to blend as much or as little of the soup you want.  Like I said above, I used my immersion blender to give it a fine chop.  Please cater to your own soup preferences!

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