I'm officially into soups now! We're having a bunch of stormy weather in Texas this week, perfect for warm broths and vegetables. Normally I love taking my time finding spices, discovering recipes to 'veganize', and finding the right cooking substitutes. Tonight I wanted to get a break from cooking while I spend time making a homemade 'go blonder' spray for hair (which I'll post about later if it works), so I grabbed some canned corn to make a speedy 'cheat' version of this southern favorite!
Your humble ingredients:
- 1 can Sweet corn kernels
- 1-2 Handfuls chopped veggies (bell peppers and a mushroom add crunch and butteriness)
- 1 1/2 cups water
- Red pepper flakes or hot sauce
Hurry! Start by heating a pan on medium high heat on the stove.
- Open the can of corn and scoop 1/2 the kernels into the pan with a fork. Try to keep the liquid in the can for later use!
- Add chopped veggies to the pot. Be sure to stir occasionally to keep them from getting too brown. You want them to be softer and roasted slightly, about 3 minutes.
- Pour the remaining liquid and corn from the can into a blender. Pulse until a cream forms. If you don't have a blender you can crush the corn with a fork, or find a Romulan to fistsmash them...
- Add the creamed corn to the roasted veggies in the pot. Stir in the water next. Bring the mix to a boil, then reduce heat to medium and simmer for 5 minutes.
- Turn the heat off and serve! Top with hot sauce or red pepper flakes.
This was super pretty in the jar. The yellow corn contrasted with colorful veggies. Since the corn was canned, it was just sweet and salty enough to not add extra spices, besides red pepper flakes. All ready in under 20 minutes! OH- and I found Mini Saltine crackers and bought a huge box. They were meant for this chowder, I'm telling you! It's like the bread to your sandwich.
Tell me what you think about this recipe. What's your favorite stormy weather food?
Tell me what you think about this recipe. What's your favorite stormy weather food?