Yoga and Corn Chowder

Yoga with Julia again. I'm enjoying the time with her but I need to get back to "real" workouts.

For Amy... the corn chowder recipe. It was based on the recipe from Vegan with a Vengence but I omitted the olive oil and sauteeing the veg first. I also had a shortcut to the potatoes because I happened to have leftover mashed potato made with soy milk from the night before.

Corn Chowder -- makes about 8 cups

• 2 medium russet potatoes, chopped
• 3 cups water
• 2 vegetable boullion cubes

Boil the potatoes in the water in a large pot. While this is happening get these ready to fling in:

• 1 medium onion, diced
• 3 cups corn (frozen is fine)
• 1 cup carrot, diced
• 1 red pepper, diced
• 1-2 jalapeno chiles, seeded, deveined, minced (skip or use less if you don't like the heat)
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
  
• pinch cayenne
• juice from 1 lime

When potatoes are tender, blender what is in the pot to form the "creamy" base to the soup. Immersion blender workes best, or you can transfer to regular blender in batches and put back in pot. Make it all smooth or leave some chunky. Or don't bother to blend at all. Your preference.

Add the other ingredients. Simmer for 20 min til onions are clear and carrots tender.

When that is done, remove bay leaf and stir in...

• 1 tbsp maple syrup
• 1/4 cup plain soy milk
• salt and pepper to taste

and heat a bit more. Garnish with green onion. I served it with a chunk of sourdough loaf and then cut up oranges.

Here it is in detail:

Yummm! :)