Date: Tue, 08 Feb 94 20:33:53 EST
From: Christina Hulbe (firstname.lastname@example.org)
Pantry Chowder by Hulbe
1/2 Cup dried sweet corn
1/2 Cup boiling water
1/2 Cup cooked white beans
1 large boiling potato (8 oz or more), diced
1 small yellow onion, chopped
2 carrots, in 1/4 inch round or diagonal slices
5 Cups vegetable stock
1 large bay leaf
1/4 tsp celery seed
1 tsp marjoram
1/4 tsp red pepper flakes (or black pepper to taste)
1 tsp garlic salt (or salt)
2 Tbsp raisins
1 Cup soymilk (plain, not flavored)
Soak sweet corn in the 1/2 Cup of boiling water at least
Braise/deglaze (directions follow) onions in a medium
sized saucepan. Pour vegetable stock into the pan and bring it
to the boil. Add the bay leaf, celery seed, marjoram, pepper
flakes (but not black pepper, if using), and garlic salt, reduce
heat to medium-low, and simmer for 5 minutes. Add potato, carrots,
and raisins and simmer for 10 more minutes. Add sweet corn and
cooked beans and cook until vegetables are tender. Remove bay leaf,
stir soymilk into the chowder (and black pepper, if using), heat
just to the simmer, and serve.
Braise/Deglazed Onions: Place saucepan over medium heat, add
onion and cover. Let the onions cook, undisturbed, until they just
begin to brown and stick, about 5 minutes. Add 1 Tbsp water or
vegetable stock to the pan and stir to dissolve browned bits.
Continue to cook, uncovered, until onions again brown and stick.
Deglaze with another Tbsp of water or stock. Repeat this procedure
until the onions are richly browned. This will take 15 or 20 minutes.
Notes: 1)For a thicker chowder, remove some of the potato, mash, and
return to the pan or add several Tbsp of rice flour or lightly
toasted wheat flour or masa, mixed with several Tbsp of liquid,
to the chowder during the last 5 or 10 minutes of cooking.
2)If you do not have dried corn, 1 Cup of frozen corn could be
3)This could also serve two as a whole meal.