Calling all cooking enthusiasts!
Do you love trying new recipes and sharing your cooking experiences, meal ideas or culinary tips with others? If so, then register for the next Fraser Valley Regional Library Cookbook Club then join online this Thursday, Jan. 20 from 2 to 3 p.m.
This time the Cookbook Club will be exploring soups and stews. Come prepared to share your favourite soup and stew recipes, cookbooks, magazines or websites with the group. Presenters Natalie and Marcia will also share their favs too. Marcia continues to explore a plant-based diet, so she will tempt participants with a vegan potato soup and Natalie will share creamy broccoli soup recipe, a family favourite.
To register, visit the FVRL events page at http://www.fvrl.ca.
Here’s a great vegan chowder that’s on regular rotation in this staff member’s home! It’s a recipe from the long defunct Homemakers Magazine (1966- 2011).
Corn and Lime Chowder
5 cups frozen corn kernels (or 6 cobs fresh corn)
2 tbsp veg, olive, or peanut oil
2 cups chopped sweet onion
1/2 cup fresh cilantro
2 – 3 jalapeno peppers, seeded and chopped (Hot! Hot! Hot! I just use one)
1 tbsp chili powder
3/4 tsp grated lime rind (the rind from 1 lime)
3 c vegetable stock
3 c water
2 tomatoes, peeled and chopped (I don't peel. Often I just throw in a small can of stewed tomatoes instead)
3 tbsp lime juice (I used the whole lime)
3/4 tsp salt
Remove corn from cobs. In saucepan, heat oil over medium heat; fry corn, onion, half of the cilantro, jalapeno pepper(s), chili powder and lime rind, stirring until onion is soft, about 10 min. Add stock and equal amount of water, tomatoes, lime juice and salt; bring to boil. Reduce heat and simmer for 15 min.
Transfer 4 c of the soup to food processor; puree until smooth (or let cool slightly and puree in batches in blender - all 4 cups fit in my blender and pureed without a problem). Return to pan; bring to boil. Stir in remaining cilantro, reduce heat and simmer for 1 min.
Makes 8 - 10 servings
