East-Meets-West Chowder

>> Tuesday, October 12, 2010

We posted a recipe for wasabi dinner rolls a couple weeks ago. I've been meaning to post the chowder recipe since then, but couldn't find my notes. Fortunately, during the cleaning and reorganizing that went on this weekend, I found them. Phew! I'm always losing things. Seriously, despite how clean the house may look online, it can be quite messy. OK. I can be quite messy. Stephen's nodding his head at that statement . . . right . . . now.

This chowder isn't traditional. What prompted us to create it? Well, what usually is responsible for our crazy flavor combos: We use what we have, when we can, and we don't worry about the end-result.

If that means using shiitake mushrooms instead of white . . . so be it! If that means subbing in sesame oil for vegetable oil . . . alright, then! Low on spices means using green curry paste to give the whole thing flavor. And speaking of green curry paste, if you'd like to make your own, Emily recently posted a wonderful, from-scratch recipe!


What you'll need . . .
  • 1 tablespoon sesame oil
  • 1 cooking onion, diced
  • 1 green bell pepper, seeded and chopped
  • 3 cloves of garlic, crushed
  • 2 cups red-skinned potatoes, diced
  • 2 tablespoons whole wheat flour
  • 1 tablespoon green curry paste
  • 2-1/2 cups almond or soy milk
  • 1 can (about 1-1/4 cups) vegetable broth
  • 1 tablespoon low sodium soy sauce
  • 1/2 cup shiitake mushrooms, washed and sliced
  • 1 can low-sodium corn kernals, drained and rinsed
  • 1 can black beans, drained and rinsed
  • Salt and pepper to taste

Method . . .
  1. Heat sesame oil in a large stock pot. Add the onion, green pepper, garlic, and potato. Saute over medium heat for approximately 3 minutes. Until onions are glassy.
  2. Add in the green curry. Stir to coat everything well.
  3. Stir in the flour (make sure it coats everything). Then stir in the almond milk, vegetable broth, and soy sauce.
  4. Add the mushrooms, corn kernals, and black beans. Bring everything to a boil (keep stirring it), then reduce heat and simmer for 30 minutes. The green peppers and onions should be tender, but not soggy.
  5. Add salt and pepper to taste. Serve with wasabi dinner rolls.

This recipe is great to make for dinner . . . and then turn around and pack for lunch. Just toss in your dinner roll. It will get soggy -- but not too soggy -- and absolutely delicious. Feel free to add/substitute whatever vegetables, mushrooms, oils, milks, and spices you need/wish to. Just use equal measurements for whatever you exchange. You should be just fine. :)

How have you recently used the ingredients you have on hand? Sometimes it's difficult. But I hate seeing good food go to waste. We'd love to hear you creative recipes! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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