By Easy, Gluten Free, Original Recipes, Soup
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Corn ‘n Stuff Chowder

I’m calling this “Corn ‘n Stuff Chowder” because it was made in the style of chowder, while using up odds and ends in the pantry! It’s easy, quick, customizable, light, and not to mention really yummy!
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Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup sliced celery
  • 1 cup sliced collard stems *see note below recipe
  • 1/2 medium red onion diced
  • 2 cloves garlic
  • Salt and pepper
  • 2 cups corn kernels
  • 1 cup red kidney beans
  • 1/2 cup uncooked red lentils
  • 4 cups vegetable broth
  • 1/2 teaspoon smoked paprika
  • 1 ½ cups unsweetened non-dairy milk I use homemade almond milk
  • ½ cup mashed sweet potato or pumpkin puree
  • 1 ½ tablespoons flour any kind, gluten-free if necessary
  • For topping: fried onions, vegan shredded cheddar, pickled jalapeno, smoked paprika, chives, sprouts
  • Bread for serving

Instructions
 

  • Heat a large pot over medium heat. Once hot, add the olive oil. Then add the celery, collard stems, onion, garlic, a pinch of salt and a good dash of black pepper. Saute for 5 minutes.
  • Add the corn, beans, lentils, broth, and paprika. Bring to a boil, cover, reduce to simmer, and cook for 15 minutes.
  • Combine the milk, sweet potato, and flour. I add all three to a jar and shake it up, or you could do this in a blender.
  • Pour the milk mixture into the soup and stir. Bring back to a boil and cook for three more minutes, stirring occasionally.
  • Serve hot with desired toppings. I suggest ladeling piping hot chowder into a bowl, top it with some shredded cheddar cheese, and then let it sit for about five minutes to allow the cheese to melt and the soup to cool down. Then add any other toppings of choice just before serving with your favorite bread, biscuits, or rolls.

Notes

*Most recipes for collard greens instruct you to remove the leaves from the ribs/stems and discard them. Don’t discard them! They’re very nutritious, and totally edible! They taste similar to the leafy parts. They’re great in soups and stir fries. I also do this with kale stems and fennel stalks. You can substitute any vegetable if you don’t have collards – broccoli, cauliflower, kale, green beans, carrots…Use whatever you’ve got!