Vegan Corn Chowder To Heal The Torn ACL

While she might not want to admit it, Lilith is currently recovering from ACL surgery and is a little less mobile and functional than always. Of course that has given me even more excuses to try new vegan foods for the two of us and help her heal. She introduced me to one of her older cookbooks to tackle a chowder, and it turned out just right. Rather then chicken noodle soup for the soul, our “Vegan Corn Chowder To Heal The Torn ACL” was a delight for us both.

yes those are Lilith's meds and wine in the background, also helping her heal

yes those are Lilith’s meds and wine in the background, also helping her heal.

The recipe used a fairly simple ingredient list to be stirred up in the slow cooker. We modified it a bit.

Ingredients:

  • Olive oil
  • 1 yellow onion
  • 4 ribs celery
  • 3 medium sized red potatoes
  • 1 bag frozen corn
  • 1 red bell pepper
  • 4 cups veggie stock
  • salt and pepper
  • 1 large green tomato
  • 2 TBsp parsley
  • red pepper flakes as needed

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First you will want to chop the onions and fry them in your iron skillet in a little bit of olive oil. While these are cooking you can also chop the celery, adding that to the skillet last minute. You should also chop the pepper and potatoes. Mix all of these together in the slow cooker. Stir in a little salt and pepper to taste. Set to high heat and stir about once an hour while the chowder cooks for 5-6 hours.

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At the very end, take out at least 3 cups of the mixture and blenderize it, then mix it back in to the chowder. Stir in the chopped tomato and parsley at this time too.

We served this in bread bowls, using vegan sourdough bread bowls from Safeway to make it easy. It was hearty and delicious, though the breadbowls made it quite decadent. And it never hurts to top with a little bit of red pepper flakes for the added zest to the mixture.

 

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