New England Clam-less Chowder

In the search for some yummy meatless meals that the whole family will enjoy, I found a recipe for New England Clam-less Chowder. I haven't made it yet, but I plan on doing so this weekend for supper. I'll make the veggie stock today to use as a base, and I'll make the soup tonight. I'm hoping to take the kids on a mini-adventure to a beach tomorrow if the weather co-operates, but it is supposed to be drizzly so a good pot of hot, homemade soup will be the perfect pick-me-up when we get back :)

New England Clam-less Chowder

1 tbsp canola oil
2 tsp soy sauce or tamari
4 oz firm tofu, finely diced
1 tbsp margarine
1 large onion, finely chopped
2 celery stalks, finely diced
2 tbsp whole wheat flour
4 cups vegetable stock or water
3 medium potatoes, scrubbed and diced
3 cups corn kernels
1/4 tsp dried thyme
1/4 tsp dried summer savory or marjoram
2 cups low fat milk or soy milk, or as needed
salt and freshly ground pepper to taste

Heat oil & soy sauce or tamari slowly in medium-sized skillet. Stir diced tofu in quickly to coat, then turn heat up to medium high. Saute, stirring frequently, until browned and crisp on all sides, about 12-15 minutes. When done, remove from heat and set aside until needed.
In meantime, heat margarine in soup pot. Add onion and celery and saute over moderate heat, stirring occasionally, until onion is golden, about 10 minutes. Sprinkle in flour a little at a time. Slowly stir in stock or water, then add potato dice, corn kernels, and dried herbs. Bring to simmer, then simmer gently, covered, until potatoes are tender and corn kernels are done, about 20-25 minutes.
With back of wooden spoon, mash small amount of potatoes to thicken base. Then add milk or soy milk as needed; soup should be semi thick but no overly dense. Slowly bring to gentle simmer, then season to taste with salt and pepper. If time allows, let soup stand off heat for an hour or two before serving, then heat through as needed.
Serves 6-8.

I'm looking forward to making (and eating!) this - it looks pretty darn tasty, eh?

Happiness Thought of the Day:
"Try to find happiness with as many different people as you can."

Potato, Cheese and Green Chili Soup

Okay, so here it is - what I think is the best soup I've ever had! It comes from the book "Vegetarian Soups for All Seasons" by Nava Atlas

5 medium potatoes, peeled and diced
5 cups vegetable stock (I used the full recipe of Onion & Garlic stock mentioned below) or water
1 tbsp canola or olive oil (I used olive)
1 large onion, chopped
2-3 cloves garlic, crushed or minced
1 large green bell pepper, finely chopped (I used red as we didn't have any green)
1 cup chopped fresh, ripe tomatoes (substitute canned if good, ripe tomatoes are unavailable)
1 cup cooked fresh or thawed frozen corn kernels
1 4-oz can chopped mild green chilies
1 tsp chili powder
8 oz reduced-fat cheddar cheese or cheddar-style soy cheese, grated (I didn't weigh out my cheese, I just used a big chunk that we had in the fridge)
salt & freshly ground pepper to taste

Place the diced potato in a soup pot and cover with the stock or water. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 15 minutes.

In the meantime, heat the oil in a small skillet. Saute the onion over medium heat until it is translucent. Add the garlic and green pepper and saute until the mixture begins to brown lightly.

Remove half of the potatoes from the cooking liquid with a slotted spoon and place them in a shallow bowl. Mash them well, then stir back into the soup pot, followed by the onion-bell pepper mixture. Add the tomatoes, corn, green chilies, and chili powder. Add additional water if the soup is too dense. Stir together, return to a simmer, then simmer gently for 20 minutes.

Sprinkle in the grated cheese, a little at a time, stirring it until it is fairly well melted each time (soy cheese may not melt as completely). Season to taste with salt and pepper and allow the soup to simmer over very low heat, stirring frequently, for another 5 minutes.

Serve at once, or let stand for an hour or so before serving. Heat through as needed and adjust the consistency with more water if the soup becomes too thick.

I had 5 bowls of this soup over 3 days (it really is the best soup I've ever tasted - have I mentioned that?), and even my two sons had second helpings!