Monday, September 14, 2015

Corn Chowder, September 13, 2015

Last night was the inaugural gathering of the women's Red Tent Temple I am starting in Rochester, Michigan, and I made a pot of corn chowder to share with the women who came. I also brought some lovely apples, a loaf of wheat bread, a couple different kinds of gluten-free crackers, a bag of gluten-free chocolate chip cookies, and a batch of from-scratch gluten-y chocolate chip cookies. Sue brought red velvet brownies with white chocolate buttercream. Ooh-la-la!

Corn Chowder
2-3 tbsp. olive oil
1 1/2 white onions, chopped
3 large cloves garlic, minced
12 small red potatoes, quartered
Salt and pepper, to taste
5 cans white corn (or yellow or corn cut from 9 ears)
6 c. low sodium vegetable broth (you could use chicken broth, if you have no vegetarians eating)
6 c. 1% milk (you could use whatever kind of milk you like, or even half and half)
4 tbsp. nutritional yeast (optional, but nice for added umami flavor)
6 or 7 scallions, sliced, for garnish

Heat olive oil in a soup pot. Sauté onion & garlic until onion is softened and translucent. Add potato, salt, and pepper. Cover and cook about 5 minutes. Add corn & broth and bring to a boil. Reduce heat to a gentle simmer and add milk. Cook on low until potatoes are tender. Add yeast and adjust seasonings. Cook another 10 minutes or so. Serve with scallions for garnish. Serves 12-14. 

Perfectly Chewy Chocolate Chip Cookies
2 1/4 c. flour
1/2 tsp. baking soda
2 sticks butter, room temperature
1/2 c. sugar
1 c. brown sugar
1 tsp. salt
1 tbsp. + 1 tsp. vanilla
2 eggs
12 oz. chocolate chips (the better the quality, the better the cookie)

Preheat oven to 350 degrees. Whisk the baking soda into the flour. Beat the butter and sugars together until the mixture is pale and fluffy. Add salt, vanilla, and eggs. Beat well. Add flour, in 2 or 3 increments, mixing between additions. Add chocolate chips. Drop onto parchment-lined baking sheets. Bake 10-12 minutes. Cool a couple minutes before removing from the baking sheets. Makes 2 and a half to 3 dozen. 

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