Vegan Corn Chowder

[nverland]

Vegan Corn Chowder
Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Servings: 4 servings

Ingredients

4 ears corn shucked and steamed
2 large red potatoes peeled and chopped
3 tablespoons coconut oil or olive oil
1 large white onion
5 cloves large garlic minced
3 large carrots peeled and chopped
3 large stalks celery chopped
1 large red bell pepper cored and chopped
1-½ teaspoons sea salt
2 teaspoons Cajun seasoning
½ teaspoon paprika
¼ teaspoon ground cumin
2/3 cup full-fat canned coconut milk
2 cups water or vegetable broth

Instructions

Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
Use tongs to remove corn from the boiling water and place on a cutting board.
Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
While the potato is cooking, sauté the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and sauté, stirring occasionally, until vegetables have softened, about 10 minutes.

Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
Add the remaining corn kernels to the pot with the sautéed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.

Simple Taco Soup

[alexcat]

I love this recipe! It makes a ton of food and I think it's way thicker than a soup... almost as thick as chili. We throw a little shredded cheese over it and eat it with tortilla chips.

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Simple Taco Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings (about 2 quarts).

Ingredients
• 2 pounds ground beef (I use only 1 most of the time)
• 1 envelope taco seasoning
• 1-1/2 cups water
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes (I use diced tomatoes)
• 1 can (10 ounces) diced tomato with green chilies
• 1 can (4 ounces) chopped green chilies, optional
• 1 envelope ranch salad dressing mix
Directions
• 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning, ranch dressing mix, and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.