CHICK'N AND CORN SOUP

Most people I know love a good corn chowder! In fact, it used to be my daughter's favorite when she grew up. The version I came up with is nice and filling, but you'll probably want a second serving because it tastes so good!





CHICK'N AND CORN SOUP

Ingredients:

1+1 tablespoon olive oil
2 *Gardein Chick'n scallopini diced small (140g/5oz)
1/2 onion, diced small
1 stalk celery, diced small
1/2 orange pepper, seeded and diced small
1/2 to 1 jalapeño pepper, seeded and diced very small (spicy~optional)
1 cup medium sized red potatoes, cleaned and diced small with potato skin
4 cups veggie broth
1 teaspoon tamari sauce
2 can organic creamed corn (418g/14.75oz each)
2 tablespoons cilantro, finely chopped
Pepper to taste



Preparation:

Melt 1 tbsp of the olive oil and saute the chick'n scallopini under medium heat for 3-5 minutes until golden-brown. Set aside.

In a soup pot, cook the onion with the other 1 tablespoon olive oil under medium heat for 2-3 min until translucent. Add the celery, pepper and jalapeño and cook 2 more minutes.

Add the red potatoes, the veggie broth and the soy sauce and bring to a boil. Lower the heat to medium, cover and cook 25 min or until the potatoes are tender but firm (the time will depend on the size of your potatoes).

Add the creamed corn, mix well. Remove 2 cups of the soup and place it in a blender to create a creamy texture, and pour into the soup with the reserved chick'n, mix well.

Add the cilantro, pepper to taste and serve.

This will make 4 servings.


Bon Appetit!



Store locator for the vegan products:

* Gardein chick'n scallopini http://www.gardein.com/where_to_buy.php