How to Make Quick Corn Chowder

Delicious with a capital “D” and incredibly fast and easy to make. I like to have a variety of frozen veg on hand to make quick soups. Even though I use frozen veg, which are just as nutritious as fresh if not more so, you would never know the difference. Frozen stays good for along time, you don’t have to worry about using it quickly so it doesn’t go bad and the best part is that there is no prep time! I love that! When I am in a hurry, I can throw a bag of frozen veg in the pot with a few other ingredients and have a delicious hot bowl of soup in less than 15 minutes!

This particular soup also looks beautiful when it’s done because of the 4 different colors of peppers. This won’t take you more than 10 minutes from freezer to stove to bowl – and will cost under five dollars! Kids will love it too.

Corn is usually thought of as a vegetable but the corn plant is actually a grass and the kernels are the grain. It’s nutrient-rich and has 10 times more zinc than wheat germ and has a much longer shelf life. Key nutrients are protein, fiber, vitamin A, B vitamins, Vitamin C, calcium, folate, magnesium, phosphorous, potassium and iron. Corn also contains many phytochemicals.

Ingredients:

1 16oz  bag frozen sweet white corn, bread/butter corn, or yellow corn   (1.50)

1 12oz or 16 oz bag frozen mixed peppers                                                        (1.50)

3 cups h20 (roughly)

1 tbsp vegebase (dry, low sodium veg soup base) 26 servings per jar       (3.99 )

dried thyme to taste (1/4-1/2 tsp)

garlic powder to taste (or fresh, 1-2 cloves)

black pepper and a scant amount of sea salt (1/8 tsp)

1/2 cup or so of soy milk

Directions:

Put everything into the pot except the soy milk, bring to a boil and simmer until veg are heated thru, approx 5 minutes or so. Using your immersion blender, blend until roughly creamy. Add in soy milk, stir. Taste and adjust your seasonings. I “eye-ball it” with seasonings, going with my gut, and adjust as I go along.

If you don’t have an immersion blender, you must get one! They are indispensable. I have a cuisinart stainless steel immersion blender which I couldn’t live without! It saves so much time because you blend in the cooking pot. You don’t have to transfer into a blender, then dump back into your pot and you also won’t have to clean the blender or your counters from all the splattering when doing the transfers!

As you can see, the total cost is barely over $3.00!

Please try it and let me know how you like it and any modifications you made!

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