Vegan Poblano Corn Chowder

This Dairy Free version of one of my favorite soups is still creamy and spicy.  Just like a cream filled recipe.  It goes well with just chips or along side of any main Mexican dish. 

 Freezes well for quick meals on busy nights. 

Vegan Poblano Pepper Corn Chowder

6 Cups of Vegetable Stock
5 Cups of cubed white potatoes
3 Roasted Poblano Peppers cut into small pieces
1 large (29 oz.) Can of Corn
1 tsp. Celery Seed
1/2 Tbs. Garlic Powder
Salt and Pepper to taste

Combine all ingredients in a large Dutch Oven sized pot.
Bring to a boil, then reduce heat and simmer for at least 1
hour until potatoes and pepper have softened.

Remove from heat.
If you have an immersion blender, carefully puree
most of the soup leaving some chunks of corn and potato.
Or
Carefully blend 2/3 of the soup in a blender until smooth
then add it back into the pot.

Serve with chips, tortillas or bread.  Makes about 4 quarts
Freezes well.

Congratulations again to Margaret Sarro, winner of the Kindred Bliss Bath & Body giveaway!

Dairy Free Corn Potato Chowder

Chicken Soup Base

Starting things off with my latest canning adventure: my Chicken Soup base.


This base can go Mexican, Italian or New England even.

The base is 5-6 lbs. of chicken breast, cooked in a large pot of water, salted.
Remove the chicken when cooked through and shred into smaller chunks.
Return the chicken pieces back to the broth to stay warm.
In a large pot, heat one large bag of frozen corn, 2 boxes of frozen spinach, one bag of frozen onions/green pepper pieces. Cook down the water from the veggies and add some jalapenos if you like it spicy.