Back in the day, (5+ years ago) when I had no dietary restrictions, one of my favorite meals in late October was Pioneer Woman's Corn Chowder. If you have no dietary restrictions and just need something delicious and filling, head on over there, and make that, pronto--but add potatoes to the simmering broth before you load it up with cheese and cream. TRUST ME on that one.
However, if you, like LOTS of us, need something to be dairy-free, gluten-free, fill-in-the-blank free, you might want to take this alternative. And, if I may be so bold, we ALL need meals to be on the healthier side if at all possible and still edible. No offense at all intended to Ree Drummond, long live the queen.
So, here it is, friends. I'm calling it October soup, because the name 'chowder' just does not sound appetizing no matter how you dress it up. This is an amazing use for those end-of-season peppers from your garden, btw. It is filling and yummy, and tastes every bit as creamy and velvety as I remember from that PW classic. The bacon in the original is replaced with smoky spices, the heavy cream and cheese are replaced with nutritional yeast and full-fat coconut milk. I still think the whole concoction tastes better with potatoes, so I keep those in there, and the potato removes the need to thicken the broth with flour. The result received enthusiastic spoons from 4 out of 5 of us-- the youngest thought it was a little on the spicy side--and it was just as good reheated two days later.
Ingredients
medium red bell pepper, chopped
medium green bell pepper, chopped
2 fresh green chilis, chopped or 1 small can of diced
medium onion, chopped
3 cloves garlic, pressed or minced
4 large potatoes, peeled, chopped
salt/pepper to taste (I like lots of black pepper.)
2 tsp ancho chili powder
2 tsp dried parsley
2 tsp ground cumin
1 T chipotle powder (*see note!)
1 to 1 1/2 box veggie broth
1/2 cup white wine
1 bag frozen corn
1 can coconut milk
1T nutritional yeast
optional toppings: diced tomatoes, cilantro, avocado, vegan pepperjack
Instructions
saute peppers and onions in a little avocado oil, vegan butter or water until tender. add all dry spices. add garlic and potatoes and toss until all veggies are coated with spices. add liquids, bring to a boil. boil partly covered until potatoes are done. add remaining ingredients and cook until soup is just starting to bubble again.
Yum.
*note: I am a freak of sideshow proportions about not throwing out food. I, in fact, am notorious in our extended family for making soup out of leftovers--it's how my favorite soup recipes often come into existence. (This original Pioneer Woman soup was my way to use up the last of the bacon or chicken leftovers in my fridge, and any leftover peppers and onions or queso from fajita takeout. No joke.) For this updated version, I was true to myself, and replaced the chipotle powder with the last half of a tub of this fabulous Hope Chipotle Cashew and Almond Dip so I didn't have to throw it out. If this process speaks to you, you are so my people. If not, carry on. Soup is forgiving and inclusive, which is why I love it so much.
And here is the pic my husband texted me after he got home to this dinner, while I was at karate with our youngest. 😊
Enjoy!
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