Corn Chowder

Corn Chowder

Ingredients:

2 bags frozen corn (sweet baby, silver queen, etc.)
1 onion
2 cans Vegetable broth
1-2 Pints milk

2 tablespoons ground ginger1 tablespoon ground coriander1 tablespoon ground tumeric1 stick of butter

Instructions:

1. Put butter and onions into a pot. Saute until onions are transluscent
2. Add spices (you can make this zippier if you like. I usually eyeball the spices (2 parts ginger, 1 part coriander, 1 part tumeric)
3. Add frozen corn and vegetable broth allow to boil, then simmer
4. When corn is tender, grind at least half the contents in a blender and return to pot
5. Add milk to desired consistency (I usually make it a little thinner and simmer until it reaches the thickness I want).

Serving Suggestions:

Add Shred Ched

Add Jalapeños

Serve in Boule

Black Bean Soup

Black Bean Soup

Ingredients:

3-4 (or more) large carrots cut into chunks

1 onion

3 cans black beans

2 cans broth of your choice (we use Vegetable)

2 tablespoons ground ginger

1 tablespoon ground coriander

1 tablespoon ground tumeric

1 stick of butter

Instructions:

1. Put butter, onions, and carrots into a pot. Saute until onions are transluscent
2. Add spices (you can make this zippier if you like. I usually eyeball the spices (2 parts ginger, 1 part coriander, 1 part tumeric)
3. Add beans - juice and all
4. Simmer on low until carrots are tender.
5. Blend at least 1/2 of the soup in the blender (leave some in the pot if you want visible beans and carrots) and return to pot.

Serving suggestions:

• Add poached egg to top of soup
• Sour cream
• Shred Ched
• Tortillas