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!

Chicken Artichoke Vegetable Soup

Rosemary Paprika Sea Salt

Ingredients:
2 Cups of cooked Chicken cubed
1 28 oz. Can of Diced Tomatoes
1 Cup Vegetable broth
1 Yellow Squash sliced
1 Can of Artichoke Hearts, drained
1 Cup of Sprouted Beans, your choice
1/2 Cup Black Lentils
1 tsp. Garlic Powder
1 tsp. Black Pepper
Red Pepper Flakes to taste
2 tsp. of Rosemary Paprika Sea Salt

Combine everything in a pot and heat..............serve with chips, crackers, bread.




I would recommend these gluten free chips to go along as well:










I also used the Rosemary Paprika Salt on some cubed white and red potatoes.
Fried them up in some Olive oil until they were nice and browned. 

Sometimes it really surprizes me how 'leftovers' can turn into a whole new dish.......

 

Dairy Free Corn Potato Chowder

Chicken Vegetable Soup Base repost

I posted a while back about this Chicken Vegetable Soup Base that I'm always going to in a pinch to make a meal.  Check out the original, it's great to have some on hand.  http://cannedtime.blogspot.com/2010/11/chicken-soup-base.html I paired it today with another older

Spicy Tortilla Soup

Ingredients:

2 Quarts chicken or vegetable stock
2 cups of chopped cooked chicken meat
1 can yellow corn
1 can black beans rinsed
1 medium onion
2 stalks of celery sliced
1 cup hot sauce or salsa
1 - 2 sliced Jalapeno Peppers
2 Tbs. Olive Oil

1 sliced Avocado for garnish

Seasonings:  Chili powder, Sea Salt, Pepper, Garlic to taste

Saute onion and celery in the olive oil.  Combine all other ingredients into a large 4 Quart pot.  Add seasonings to taste.  Cook for an hour or so on low.
Stir in avocado when serving and garnish with tortilla chips and hot sauce and cheese.
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Jacob's Spicy Lentil Barley Soup

Lentils are very high in folic acid and a great way to help build up iron levels in our blood.  I developed this soup last year as a quick dinner with lots of flavor.  Add some hearty bread and/ or a salad and its a perfect quick healthy meal.  I usually have the ingredients on hand and it only takes about 20 minutes to get it ready.  This is the basic list I put in but feel free to add or subtract to your own tastes:

White Bean Kale Soup

Mushroom Artichoke Soup

5 14 oz. cans of quartered Artichoke Hearts

3 Lbs. Fresh Button Mushrooms sliced

1 Lbs. chopped onion

1 Lbs. frozen spinach

12 cups beef broth

1/2 cup Olive Oil

Tbs. Salt

Tbs. Pepper

tsp. red pepper flakes

tsp. thyme

tsp. garlic powder

Spicy Manhattan Style Clam Chowder

This will not be your Grandma's Clam Chowder.  It's got a kick to it that balances out the potatoes and blandness of the clams.

I canned the vegetables separately to avoid using the space in my quart jars for the clams.  Will store cans of clams as I see them on sale and then add them to the soup when I do use the base.  I had enough in this recipe for 6 Quarts and some left over for dinner.  I would serve this with crackers or hot bread and adjust the vegetable amounts to your own tastes.  Leave the spicy stuff out even and it's still good, just not as kickin!

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.