Turkey Bacon Corn Chowder
sweet onions (chopped)
garlic (chopped medium)
yukon gold potatoes (chopped)
cans white creamed corn (8 oz)
packages sweet frozen corn (10 oz)
vegan cheddar cheese (shredded)
coconut creamer (plain)
Heat the coconut oil and vegan margarine in a large pot.
Add the onion and turkey bacon and saute on medium high for 5 minutes.
Add the garlic and cumin seeds and cook 1 more minute. Stirring constantly.
Add the chicken stock and bring to a boil. Add the potatoes and reduce the heat. Simmer uncovered for 10 minutes.
Add the cans of creamed corn, the frozen corn, sweet marjoram and chipotle seasoning.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Put the cheddar cheese into the pot and stir until it melts. Add salt and pepper to taste.
Add the coconut cream and taste your soup to see if it's seasoned enough.
Heat gently and serve warm with the chopped chives for garnish.
Last Updated: Wed, Sep 14, 2011