Day 198 Corn and Pepper Chowder

Corn and Pepper Chowder

3 1/2 Cups Almond Milk
1 Yellow Onion, diced
1 Bay Leaf
4 Branches Parsley
1 Tablespoon Thyme
1 Tablespoon Oregano
8 Peppercorns
1 Bell Pepper, chopped
8 Ounces Tomatoes
1 Cup Water
 Ears Corn, husked and kernels cut from cob
1/2 Teaspoon Salt
4 Ounces Vegan Cheese, cubed

Decobbed corn

1.  Slowly heat the milk and half the diced onion and bay leaf, parsley, thyme, oregano and peppercorns.  Cook for 10 minutes.  Remove the parsley and bay leaf from the stock.

Milk stock

2.  Roasted the bell pepper until the skin is black.  Steam in a paper bag for 10 minutes.  Remove the skin and chop the pepper.

3.  Add the water and tomatoes to the milk stock. Add the corn kernels, pepper and remaining onion.  Cook for 30 minutes.   Add salt.

4.  Serve over cheese cubes.

Goes well with Marinated Eggplant

Soundtrack Vampire Academy - Motion Picture Soundtrack