Friday, October 29, 2010

Vegan Gluten-Free Corn Chowder

This is a pretty surprising recipe.  I've never been a big corn chowder, cream of corn kind of gal, nut my husband loves it, so I got creative and came up with something pretty dang good.  I made a f aux roux, (if that's too many silent x's for you already, hang in there, this recipe is wicked simple,) and thickened the chowder with roasted acorn squash mixed in. 

(A quick trick, buy a bunch of Acorn squash when they go on sale, cut them in half, scoop out the seeds and roast them face down in a baking sheet with a thin layer of water, and bake at 350 degrees in the oven for about 45 minutes.  When they cool, scoop out the filling and store in baggies and freeze.  You can use the filling for anything, cakes, soups, thickeners in sauces, and it adds vitamins and fiber to your meal.)

Vegan GF Corn Chowder
Serves 4
  • 1 medium white onion, diced
  • 1tablespoon oil
  • 2 tablespoons cornstarch
  • 1-2 cups rice milk
  • 5-6 tablespoons roasted acorn squash
  • 3-4 cloves crushed garlic
  • salt and pepper to taste
  • approximately 1 1/2 cups of corn
Warm up the oil in a nice sized skillet and saute the onion until soft.  Add the cornstarch in and blend until mixed in.  Add 1 cup rice milk.  Add in the garlic and squash.  Keep mixing and add in more rice milk as needed, depending on the amount of thickness you desire.  Add in the salt and pepper and corn at the last.  Serve hot and with spicy sauce, if you're like me.

If you like your corn chowder slightly sweeter, add honey until you get the taste you're after.

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