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pantry-chowder recipe

Date:    Tue, 08 Feb 94 20:33:53 EST
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
 Pantry Chowder             by Hulbe
              serves four
 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 
 one hour.
        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.
 kwvegan vegan