Mexican

Seriously Vegan and Seriously Spicy Corn Chowder is for Soup.

Seriously Vegan and Seriously Spicy Corn Chowder takes 10 minutes to prepare.

Seriously Vegan and Seriously Spicy Corn Chowder takes 20 minutes to cook.

Seriously Vegan and Seriously Spicy Corn Chowder makes 4 servings.

The ingredients for Seriously Vegan and Seriously Spicy Corn Chowder are:

In order of appearance:

1 tbsp canola oil (don't use olive oil since it doesn't make as nice a roux, in my opinion)
3 cloves garlic, roughly chopped
1/2 medium red or yellow onion, chopped
1 small red or orange bell pepper, chopped
Pinch of Salt
1 tbsp white flour (again, not whole wheat, it doesn't taste right in a roux)
4 cups unsweetened soymilk
1 can creamed corn
.5 cup frozen corn kernels
2 ounces chopped green chilis
Chili powder
Pepper

Here is how you make Seriously Vegan and Seriously Spicy Corn Chowder:

Super-Elegant Optional Step One:~Pre-roast your frozen corn, pepper, onion and garlic in a 350 F oven for 10 minutes. This will sweeten the flavor of your vegetables (and help off-set the spiciness) and give the soup some fun colors and texture.If you want to save the time, you can skip that step. The soup will still be delicious.~After you've taken your veggies out of the oven, heat the canola oil in a medium-sized soup pot over medium heat. ***If you are NOT roasting your veggies, add the peppers, garlic and onion to the oil, sauteing until they are soft and the garlic is turning golden***~Whisk in 1tbsp of flour, cooking until all of the flour is coated with the oil and the mixture is a deep blonde color.~Pour in 1 cup of the soymilk, the creamed and frozen corn and chiles. Stir to combine, then add the rest of the soymilk. ***I do the milk in stages so that it doesn't splatter and slosh all over the stove when I add the corn and chiles.***~Heat over medium until the mixture comes to a very gentle boil. The starch in the flour and creamed corn will thicken the milk, giving the soup its creaminess. But that won't happen unless it boils!~As soon as there's bubbles breaking in the soup, turn the heat down to the lowest setting. Add your chili powder to taste (I like a full tsp, if you're a spice wimp go with just 1/4 tsp to start) and a few grinds of black pepper.Makes 4 gigantic (like, 1.75 cup) servings!!Number of Servings: 4Recipe submitted by SparkPeople user BTVMADS.

The nutritional information for Seriously Vegan and Seriously Spicy Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.8

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 444.8 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 3.7 g
• Protein: 10.1 g

Seriously Vegan and Seriously Spicy Corn Chowder is Mexican cuisine.

The dietary needs meet for Seriously Vegan and Seriously Spicy Corn Chowder is Vegan