Vegetarian Meatless Corn Chowder and Red Bell Pepper Cornbread Recipe
For Lacto-ovo Vegetarian and Lent
Corn Chowder Ingredients
2 cup 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
(Chipotle add’s a smoked flavor and is spicy hot.)
2 (10 oz) packages frozen corn
3 cups low sodium vegetable broth
salt to taste
1 cup Water
1 cup half and half
Corn Chowder Instructions
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
Ingredients
1 pkg. Corn Muffin Mix
2 eggs
3/4 cup fine chopped red bell pepper
1 Tablespoon butter
½ medium onion, chopped
½ cup cottage cheese
3 tablespoon milk
Optional: for a sweeter cornbread, sprinkle top with 1 teaspoon sugar before baking.
Instructions
Preheat oven to 350̊. 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 baking pan (oiled.)
Bake for 40 - 45 minutes, until lightly browned.
Slice into 4 large servings.
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