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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is kind of a chowder, but light and nutritious. It's also dairy-free. Also, it could be turned toward Mexican flavors easily! I sometimes add lentils. Ingredients:
1 quart vegetable stock |
3 slices chopped bacon |
1 large chopped white onion |
1 chopped red pepper |
3 chopped parsnips |
3 chopped carrots |
1/2 head of chopped cauliflower |
1/2 head chopped broccoli |
1 cup frozen corn |
1 tablespoon water |
6 chopped garlic cloves |
1 (14 ounce) can creamed corn |
1 tablespoon chopped fresh thyme |
1 bay leaf |
1 teaspoon salt |
1 tablespoon black pepper |
Directions:
1. Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
2. Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
3. In a separate pan, sauté the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
4. Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.
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