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for good reason.
It must seem as though I eat a lot of soup. I dont…well, I do…kind of? I eat soup when its cool outside or when I need to throw together something tasty quick…and I like it when Im under the weather or when I need to put ingredients to use. These are all good reasons, mind you. Very good reasons…not that I need to justify my affection for soup. So maybe I do eat it quite a lot? Well, lets just say that right now and for all the reasons listed above, Im eating a shit ton of soup- and its good and tasty and delicious and filling and makes my belly damn happy. So heres another one that Ive whipped up as of late (again, thanks to Vegan Yum Yum)- Chipotle Basil Corn Chowder. This chowder is oh so sweet and creamy with just a nip of heat from the addition of chipotle. The basil and lime make it interesting and really, the whole thing just comes together really well. Believe you me.1 Tbsp olive oil
1 small onion, finely diced
5 small red potatoes, diced small
1 cup shredded carrot
1 tsp chipotle in adobo, minced (canned)
3 cups water
1 vegetable bouillon cube
3 cups fresh sweet corn, divided
1/2 cup soy milk
1/2 tsp salt
1 Tbsp lime juice
1/2 cup fresh basil, chopped
fresh black pepper, to taste
1. Heat the olive oil in a large pot with a tight fitting lid. Add onions and saute until golden. Add the potatoes, carrot and chipotle and stir to coat. Let them cook over medium heat for a minute.
2. Add the water and bouillon cube and mix well. Bring to a boil then reduce heat and cover, cooking for 10 minutes or until the potatoes are tender.
3. Transfer all the mixture to a blender. Add half of the corn, soy milk, salt and lime juice and blend until smooth. Return to the pot and stir in most of the basil (set some aside for garnish) and black pepper to taste.
4. Ladle the soup into bowls and distribute the remaining corn over the top. Garnish with fresh black pepper and basil leaves.
(makes 4 servings)
Posted on October 16, 2010 ()
Seattle is home.
Im a yoga teacher.
My time is spent... horseback riding, writing and reading too much.
Some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- Mostly country. And anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, tempeh, radicchio, avocado, red grapes, heirloom tomatoes, tahini, olives, walnuts, asparagus, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
