Ingredients

  • 8 cups low, or no sodium oil free vegetable stock (I used 1-2 cups more near the end*)
  • 2 medium onions, diced (about 2 ½ cups)
  • 2 red bell peppers, seeded & diced (about 2 ½ cups)
  • 4 cloves garlic, minced (I used 6 cloves roasted garlic, which are milder)
  • 2 tablespoons dried basil, (I used 1 tablespoon)
  • I also added: 1 tsp dry thyme; 3/4 tsp smoked paprika; and 1/4 tsp crushed saffron
  • 1 28-oz can hominy, or 1 pound bag of frozen corn, thawed (I used hominy)
  • 3 large russet potatoes, peeled & diced
  • 1 15-oz can no-salt tomato sauce (I prefer diced tomatoes)
  • 2 cups chopped spinach (I added 3 cups-4 cups)
  • Salt & pepper to taste if desired

This new favorite warm-you-to-the-bone chowder is very quick and easy to make.  The recipe was from the 2019 Issue of Health Science Magazine, and created by Jeanne Schumacher & Nancy Mathews. They accurately described it as “so thick and delicious that it can be served as a soup or as a main dish over a grain.”  So true! While making the demonstration video I made several modifications which I note at the end of the video, and the recipe below.  I also doubled the recipe, though the ingredients below are for the original volume.

Serves 6-8

In a large stock pot (6-8 quarts), dry sauté the onion for a couple of minutes, stirring if it sticks. When slightly translucent, add the bell peppers and a couple of tablespoons of broth, cover, and cook for 8-10 minutes to soften the veggies slightly. Stir in the hominy, the garlic, and dry seasonings; cook 4-5 minutes.

Add the cubed potatoes, canned tomato sauce or diced tomatoes, and the remaining vegetable stock. Bring to a boil, then simmer for 30 minutes or until potatoes are soft.

Using an immersion blender, pulse to puree a bit of the soup, creating some creaminess, while leaving plenty of chunky potatoes for texture. Simmer for another 5-8 minutes to thicken slightly a bit.  At this point I stirred a cooked and cubed sweet potato, 1/2 pkg of frozen peas, 1 /4 lb of frozen fire roasted corn, and 1 cup of unsweetened soy milk. I also added addition broth* because I prefer a soup over a very thick chowder. At the very end, stir in the chopped spinach, let it cook for a minute or two, and serve.

Enjoy!

 

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