Meatless Corn Chowder
and Red Bell Pepper Cornbread Recipe
2 cups sliced mushrooms, fried in olive
or vegetable oil until soft and browned.
1 large sweet onion, chopped, lightly fried
in olive or vegetable oil until transparent.
2 cloves garlic, chopped fine
1/8 teaspoon Chipotle Chili Pepper Powder or Cayenne pepper
2 (10 oz) packages frozen corn
3 cups low sodium vegetable broth
salt to taste
1 cup water
1 cup half and half
Add everything in a pot and bring to a boil then lower heat to a low simmer.
Cook until tender stirring occasionally and adding more water to thin if needed
(about 30-40 minutes or longer)
Makes 4 servings. Serve with Corn Bread
BELL PEPPER CORNBREAD RECIPE
1 Box Corn Muffin Mix
3/4 cup fine chopped red bell pepper
1 tablespoon butter
½ medium onion, chopped
½ cup cottage cheese
3 tablespoons milk
Optional: for a sweeter cornbread, sprinkle top with 1 tablespoon sugar before baking.
Preheat oven to 350-F
Grease a 9" x 13" pan
Melt butter in skillet
Saute onion until tender, but not brown
Blend all ingredients together well. Pour into small square or round greased baking pan
Bake for 40-45 minutes, until lightly browned
Slice into 4 large servings.