Mushroom Corn Chowder

2 Oct

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I know it’s still hot out. Well, at least in Vegas. Our high was 97 degrees today. Our low tonight will be 70. It’s between 80-84 degrees in my house. I can’t stand it colder then 78. I try to keep it lower in the winter and always bundle up. I go threw slippers here, unlike anything I’ve ever witnessed. Still, its not that kind of weather yet. I am looking forward to it being a little colder outside. I like to be warm because I’m always cold. I love to bundle up as you can see here. I love to wear my comfy clothes. Chill at home and create things. Christmas will be knocking on our door soon. Every year we try to make decorations as a family. Its very fun. We all look forward to that time of year, but for now its fall. I miss fall. Here in Vegas, we don’t get all the vibrant shades of Autumn. It’s not cold either. Still no jackets or hoodies are being worn by my family. I still drive to and from school because its too hot for me to walk. I was in shorts and a tank top today. I was perfectly dressed for our weather. At least, I thought so. It’s just not the average fall weather I grew up experiencing.

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I’m convinced that I’m not suppose to be wearing this attire in the fall. I’m not complaining though. I just have a very limited amount of time, to wear all of my winter clothes. Either way, I felt like making soup today.

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Sautéing the onion, garlic and mushrooms in oil.

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The celery and carrots have been cooking for a wee bit here.

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It’s almost done. I can’t wait!

Now on to the recipe…

Mushroom Corn Chowder:

Ingredients:
Yield: 4-6 servings

• 3 Tbsp olive oil, or more if needed
• 1 onion, diced
• 3 garlic cloves, minced
• 16 oz mushrooms, sliced (I used baby portobellos)
• 2 carrots, sliced
• 2 celery ribs, sliced

• 1/2 tsp thyme
• 1/2 tsp sage
• 1/2 tsp rosemary
• 1/4 tsp dill
• 1/2 tsp salt
• 1/4 tsp pepper

• 4 cups vegetable broth
• 1 large yam, diced
• 2/3 cup nutritional yeast

• 1 cup corn, frozen
• 1 Tbsp lemon juice
• 1 Tbsp sherry

• 2 Tbsp corn starch
• 1/3 cup water

• 1 cup almond milk, unsweetened

• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Heat your stock pot. Sauté garlic, onion and mushroom in oil, for about 5 minutes. Then add celery and carrots and cook on medium for about 5 more minutes. When slightly tender, add the spices. Cook for about 2 minutes more.

2.Next, add the yam, vegetable broth and nutritional yeast. Bring to a boil. Cover and simmer for roughly 15 minutes.

3. Add frozen corn, sherry and lemon juice to the stock pot. Bring to a boil. Cover and simmer for 3 more minutes.

4. In a separate bowl whisk together the corn starch and water. Add to the stock pot. Add the almond milk. Cook uncovered for 5-7 minutes to thicken.

4. Now eat that goodness right up.

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