2 Non-Dairy Plant Based Corn Chowders, & Basic Grilled Corn

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I made this a couple of weeks ago with a cashew cream base, & thought that it would also be awesome with fresh, grilled corn. This recipe is one of my teenager’s favorites & I’ve adapted it into two recipes – one with a cashew base, another with a non-nut base. This recipe works well with freshly grilled, canned or frozen corn.

I normally cook my corn in the husk in the microwave for 6 minutes, & it comes out steamed & juicy. With this recipe, because I really wanted the grilled flavor, & I didn’t want to cook 24 ears in the microwave, & I had some extra kids hanging around with time on their hands who were available to help shuck corn & man the grill…I created the grilled option – but work with what you have!

To grill corn: (this process takes about an hour)
Carefully peel husks back, (some outer leaves may be removed) & remove silk. Pull husks back up into place to protect the corn.

Soak corn in a bucket or tub of water with 1-2 Tablespoons salt for 10 – 30 minutes. This will help the husks to not burn so quickly.

Shake off excess water, & place corn on preheated grill, & turn every 5 minutes, grilling for about 20 minutes. Take care not to burn (too much). If a charred look or flavor is desired, peel husks back, & place on grill for a few moments to achieve desired charring.

To release corn kernels from husks, stand cob in a large bowl or pan, & with a knife placed close to the center of the cob, slice/cut in a swift downward motion. Slightly rotate corn, & repeat until all kernels are removed from the cob: I learned this trick from my grandfather who had dentures – & he usually used a butter knife.

Chowder Recipes

*3 medium potatoes, peeled & chopped into 1-2″ chunks (Russet or Yukon) – see note
*1.5 cups peeled carrots – sliced into 1-2″ chunks – see note
*3 quarts water with 1 teaspoon salt – see note

OR
1.5 cups raw cashews
4 cups of water

Corn kernels from 4-6 ears of corn on the cob (or two 16 oz cans canned corn)
1-2 cans diced green chiles, or 1 diced jalapeno
1/2 – 1 cup. dry Maseca corn tortilla mix (found in hispanic or flour section of grocery store)
1-2 t. liquid smoke (optional) OR 1 t. smoked paprika
1 t. lemon juice
1.5 t. cumin (adjust to taste)
1/2 t. chili powder (adjust to taste)
Dash cayenne powder (optional – adjust to taste)
Salt & pepper to taste

While the corn is grilling, place potatoes & carrots in a pan, with water, & boil until tender, (about 10-15 minutes.)
Remove from pan with a slotted spoon, (leave water in pan) & place them into the blender. Add water from pan to blender as needed, & puree until smooth. Return to pan (with the water), & stir to combine.

OR  Blend cashews in 4 c. water until smooth & place in a large pan.

Sautee onion, garlic & celery in a frying pan with water until tender. Add to the potato/carrot/water mixture OR cashew/water mixture.

Place 2 cups of grilled corn into blender (or 1 can), & blend until smooth. Use potato/carrot water mixture or add additional water as needed.

Add to pan with other ingredients.
Bring to a boil, stirring frequently.

For potato/carrot option – to thicken this chowder base, place 1/2 cup Maseca corn/tortilla flour into a small bowl & add cold water, mixing until it reaches the consistency of a thick gravy.  Remove 1/2 cup of boiling chowder from the pan & mix into the maseca mixture – it will quickly thicken. Stir this mixture back into the chowder to thicken, & repeat this process until desired thickness is achieved.

For cashew cream option, if mixture is already at desired consistency, do nothing. To thin, add additional water to desired consistency, or use the maseca option above to thicken if desired.

Add additional corn kernels (1-2 cups,) diced (grilled optional) jalapenos or diced green chiles (including juices,) cumin, chili powder, lemon juice, liquid smoke/smoked paprika, & salt & pepper to taste. Sweetness may be adjusted with a small amount of maple syrup or molasses if needed. Heat, then serve.

Garnish with chopped bell peppers, cilantro or pico de gallo if desired.

We enjoy this with a fresh garden or fruit salad, & hot sourdough bread with either chimi churri, or a fresh herb spread (chopped fresh herbs, salt, & a little coconut milk blended together.)

*Note – for a quicker  or cashew cream based chowder, the boiled potatoes & carrots may be omitted & replaced with a cashew cream.  To create this, combine 1.5 cups raw cashews in a high speed blender with 4 cups of hot water.  Blend until smooth, & use this as the chowder base. This cream base will thicken when heated, so it may need to be thinned with water to desired consistency.

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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