RECIPE Backpackin' Corn Chowder (vegan)

[Guest guest]

This is my version of corn chowder. It is vegan, and easy to dehydrate

for backpacking, *grin*...

 

Backpackin' Corn Chowder

 

3 c yellow split peas

9 c water or veg broth

bunch of minced garlic

1 onion, finely chopped

2 carrots, peeled & finely chopped

about 3 c frozen corn kernels, thawed

1 red bell pepper, finely chopped

spices you like - I usually use cumin, cayenne, salt, a dash of liquid

smoke... last night tried Mrs. Dash Southwest Chipotle and it was good

 

Put the onions and garlic in the bottom of your soup pot - I use a big

pressure cooker - and saute (in a little oil if you like; I use a bit

of water). When the onions are translucent, add the peas and the water

and cook until the peas are mush, maybe 45 minutes to an hour in a

regular pot, 10 minutes after reaching pressure in a pressure cooker.

If you used a pressure cooker, take the lid off now. In either case,

give the mush a good stir - add more water, broth, or soymilk if it's

too thick.

 

Add the carrots, corn, bell pepper, and seasonings. Let heat through

so the vegetables are just tender. Serve hot, with a nice salad and

crusty bread. Great on a cold day...