Can you believe it’s January 4th already?! Holy cow! I always make New Year’s Resolutions, and I’m still pretty excited about mine. I’m not one of those people think “resolutions are silly” and “people don’t follow them” and “they’re not effective” and all that. I always hope they’ll work, sort of like magic.
My resolutions almost always involve losing weight or getting into better physical shape. (I’m not very creative.) Imagine my delight when Oprah recently appeared on my television in a Weight Watchers commercial talking about her weight-loss goals for 2016. I miss Oprah telling me her goals, which often include weight loss! I admit a few tears rolled over my eyeballs as I heard the ad for the first time. So touching! So inspirational! So motivational! Oh Oprah!
So it’s January 4th and already I’m one-and-a-half pounds heavier. (Apparently, crying tears does not lead to weight loss.) I’m busy making adjustments. Here’s something that might help:
Every Monday I post vegan dinner menu ideas, and this Monday it’s Corn Chowder! This is a sweet and creamy soup that will keep you warm and put you back on track if good health is your resolution!
My advice: Serve it with toast slathered in mashed avocado mixed with a little fresh salsa, all alongside a green salad dressed in oil and vinegar. Lately I’ve been finding shelled edemame in the produce section of my grocery store. They come in a little plastic tub. But you may also find them in the freezer section, in which case you’ll have to thaw them and shell them yourself. It’s not hard! The edemame will add a protein punch to your meal. (Peas have about half the protein of edemame, but they still represent a good plant-based protein source and will work in a pinch.)
The secret ingredient in this soup is the cream-style corn you buy in a can. You can now find “no added salt” varieties if you look carefully.
- 1 medium onion, chopped
- 1 red pepper, finely chopped
- 1 jalapeno pepper, finely chopped
- 4 medium potatoes, peeled and cubed
- 1¼ cup vegetable stock
- 1 can corn
- 1 can creamed corn
- ½ cup soy milk or other plant-based milk
- ½ cup edemame a/k/a soy beans (or peas)
- ¾ teaspoon salt (more to taste)
- ¼ teaspoon pepper (more to taste)
- 2 tablespoons parsley or cilantro
- Optional: Paprika and/or cayenne pepper to taste
- Place the onion, red pepper and jalapeno in a few tablespoons of water in a stock pot. Cook over medium-high to medium heat until softened, about 5 to 7 minutes. (I begin at a medium-high heat and then lower the temperature to medium as things begin to sizzle! Watch the water does not boil completely away. Add more water if necessary.)
- Add the cubed potato and the vegetable stock. Bring the mixture up to a bubble and allow to simmer until the potatoes begin to get tender, about 10 minutes.
- Add the two cans of corn, including their juices. Add the soy milk. Bring everything to a simmer, and allow to cook for another 5 minutes.
- Add the soy beans, salt, pepper and parsley (or cilantro).
- If you like a kick, add paprika and cayenne pepper.
- Serve immediately.
Sweet and creamy and hot! I’m hardly thinking about my resolutions at all anymore…