Wawawawait it’s me! Don’t unsubscribe lol. I changed my name.
If you aren’t following my Instagram (why wouldn’t you be?), you probably don’t know that I’ve really switched things up. It’s been a minute since I posted, decided to take the summer off. Summer break is over, we’re back in the school work, we’re whippin’ up recipes, we’re havin’ a fun time, we’re takin’ vitamins and being active.
Every day except today. In Edmonton, it’s snowing since yesterday, I have a terrible cold and I had to go home early from work. Didn’t have enough energy to cook so I did skip the dishes. Missed yoga on Tuesday and probably tomorrow as well. Someone put me out of my misery.
Before the Black Plague washed over my soul, I did happen to make this delicious dairy-free corn chowder which was very easy if your scale of easy is taking 2 days to make a soup. I made homemade chicken broth so I’m being a little dramatic, but aside from that – this was duuumb easy. Let minnow what you think!
1/2 yellow onion, minced
3 large carrots, thinly sliced
2 celery sticks, thinly sliced
1 red pepper, chopped
3 medium sized red potatoes, peeled and cubed (small bite size)
1 can full fat organic coconut milk
1 10oz can of sugar-free, salt-free corn
3 cups chicken broth
1 tsp garlic powder
1 tbsp nutritional yeast
salt and pepper to taste (like a lot of pepper tbh)
In a stock pot, boil the potato cubes for 30 minutes until very soft. Remove from heat and drain. Take 2 cups of the cooked potato and blend with 1 cup of chicken broth until pureed. Set aside.
In a large covered sauce pot, sautee onions, carrots, celery and red pepper with salt, pepper, nutritional yeast and garlic on medium heat until carrots are soft. Add corn and sautee uncovered for another 5 minutes.
Add the remaining broth, the pureed potato mix and the rest of the potatoes. Add any more salt or pepper to taste. Serve hot. Or cold, I don’t give a shit. I licked the spoon when it was cold and it was good.
Bone apple teeth.