If you want to put a plant-based dinner on the table that gets an “Oh, my favorite!” response from family members instead of audible sighs, make this chowder.  

This meal is my vegetarian teen son’s favorite whole food, plant-based meal. I have also served it to omnivore friends, and watched them clean their bowls.

It is a lovely, satisfying meal any time of the year.

The recipe uses green onions instead of yellow or white, which really freshens up the flavor.

Hatch green chiles and a minced serrano give it throat tickling heat. If you prefer a milder chowder, just leave out the serrano, and sub mild green chiles for the hot. It will still be good!

Quick & Easy:  This recipe comes together quickly, making it a good weeknight meal.

Tip:  Double the recipe and eat it again for lunch or dinner later in the week.

Suggested Side: I usually serve it with quick quesadillas: Smear some cashew cheese on half a large whole wheat tortilla and sprinkle with diced pickled jalapeno. Fold in half and toast it in a dry skillet. And you can’t go wrong with a crunchy, cooling green salad.

Spicy Corn and Potato Chowder

Serves 3-4
Time: About 30 minutes

1 cup chopped green onions
½ cup diced red bell pepper
1-2 Tbs. diced serrano chile
1 (4.5 oz.) can chopped Hatch Green Chiles (Hot or Mild)
3 Tbs. flour
1-1/2 cups plain, unsweetend plant milk (I use almond milk)
1-1/2 cups vegetable broth
2 cups frozen O’Brien or Southern style hash browns (diced), thawed
½ tsp. salt
½ tsp. ground cumin
1 (15 oz) can whole-kernel corn with red and green peppers (or sub fresh or frozen corn)
1 Tbs. chopped fresh cilantro (optional)

Instructions

Water sauté the green onions, bell pepper and serrano chile for 3-4 minutes until softened.

Add the canned green chiles, including liquid. Cook for 1 minute.

Add the flour and stir for 1 minute. Add a tablespoon of water if it is too stiff.

Add 1 cup of vegetable broth and stir until smooth, then add the rest of the vegetable broth and plant milk, potatoes, salt, cumin and corn.  Cook, stirring frequently to prevent sticking, until slightly thickened, about 5 minutes.

Remove from heat, stir in the cilantro (if using), sprinkle on some freshly ground black pepper, and serve.

Please share your comments and any questions in the comments area below.

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