If you’re lactose-intolerant like I am, here’s a simple quickie (and vegan!) corn chowder recipe I made up that’s short on prep time and long on flavor! Feel free to add whatever else you like to make it your own. I kept it very basic.
- 1 quart Imagine Organic Creamy Potato Leek Soup
- 8 oz. frozen organic corn (I used half of a 16-oz. package)
- 2-3 small red potatoes, cubed into small (1/2″ or so) pieces
- a sprinkle of dried thyme
- OPTIONAL: dash of cayenne pepper — if you like a little “kick”
Pour the Potato Leek Soup into a large saucepan, then add the remaining ingredients. Bring to a gentle boil, then reduce heat, cover, and simmer approx. 20-30 min., stirring occasionally, until potatoes are tender. Makes approx. 4 servings.
Friday Favorites: Amy’s Kitchen!
I get up before 4 a.m. and start work at 5 every day. I always bring my breakfast to work with me, and try to keep it simple, quick, and healthy.
Amy’s Organic Tofu Scramble is my once-a-week breakfast treat, and is a much healthier (and tastier) alternative to the morning drive-thru trap. Even my carnivorous coworkers are enticed by the smell coming from the microwave in the break room.
Healthy convenience food isn’t an oxymoron. All of Amy’s products — from burritos, burgers and bowls to pizzas, pockets, and pot pies — are vegetarian, organic and non-GMO; many are vegan and gluten-free. Amy’s ingredients are clearly labelled. Don’t you just love knowing what’s in the food you’re eating? I do!
And if, like me, you also appreciate knowing where your food comes from, you can even learn about the farm that supplies the beans for Amy’s chilies, bowls, burritos and enchiladas: Spud Brown Farms.