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This is how baked corn-in-the-husk looks like after it’s done. Wonderfully sweet too.


That’s a GOAT. WALKOFF HOME RUN GRAND SALAMI, says Steve. He ate six cups of leftovers and enjoyed it as much as when it was fresh. Lots of moans. Music of satisfaction to my ears!

110×10 potato + 350 can corn + 310 fresh corn +240 margarine + 100 SILK milk +114 flour = 2,214 = 170 calories per cup minus the V. ham garnish.

Given the sublime GOAT nature of this chowder, 170 calories per cup is astounding! Go for it. Everybody deserves a taste of this low calorie treasure!

Makes 14 cups

10 med. russet potatoes, washed and boiled in water to cover by 2 inches till fork-tender – drain, when cool enough to handle, peel, and dice (bite-size) – set aside

4 unshucked ears of fresh corn, baked on baking sheet in preheated 350 degree oven 30-40 minutes; when cool enough to handle, shuck and cut kernels from cob by standing each ear on large end and running sharp knife between corn and cob – set aside

2 T. margarine

1 lg. sweet onion, peeled, remove tough outer layers and dice into 1/2 inch squares

1 t. salt

fresh grind black pepper to taste

1 t. onion powder

1 t. smoked paprika

2 t. dried tarragon

1/4 t. celery seed

1 t. liquid smoke

4 c. SILK CREAMY CASHEW MILK FOR SAUCES (25 calorie per 8 oz.)


1/8 t. red cayenne pepper

11 oz. can shoepeg corn by LESUEUR

DR. WT. 4 oz. sliced mushrooms including liquid from can, including about 1/4 c. liquid from can

• measure before you dice

1 c. sweet red roasted peppers plus 1/4 c. liquid from can, 1/2 inch squares – dice after you measure – I used Mancini brand

1/4 c. flour mixed with 1/2 c. water in jar with tight-fitting lid and shaken hard till dissolved – put the water in first

Optional: Yves Ham Deli slices, cut into matchsticks, a small amount for each serving of chowder

fresh cilantro, chopped for garnish

1- Prep potatoes as instructed.

2- Prep corn-on-the-cob as instructed.

3- In extra-large saucepan, melt margarine. Add onion, salt, stir and saute over medium heat till brown-tinged, then lower heat and saute till translucent and sweet.

4- Add potatoes, fresh grind black pepper to taste, onion powder, smoked paprika, tarragon, celery seed and liquid smoke. Stir well to coat and evenly disperse. Cook 5-10 minutes till flavored throughout.

5- Add cashew milk, bouillon, red cayenne pepper, canned corn, mushrooms including liquid from cans and red peppers including liquid. Stir well, bring to boil-burp, reduce heat to medium-low and cook 30 minutes, stirring and adjusting heat as needed. No need to cover.

6- Pour liquid flour into boiling pot, stirring till thickened. Reduce heat and cook 10-15 minutes longer till flour taste disappears.

7– Salt and pepper to taste.

8- Serve with or without garnishes. If you can locate the Yves animal-free ham, then it’s an added treat, especially if you want to uptick the price in a restaurant. It isn’t necessary for GOAT quality enjoyment however.

Notes: Cilantro is available just about everywhere. For whatever reason, the creamy soup brings out the cilantro flavor. Very nice.

Don’t fret over leftovers. They are equally as tasty as fresh made. That was a surprise.

Mom put salt pork in her corn chowder, pan-frying it before adding the onions. I use liquid smoke. The taste of pork is their, mellow as it should be. It proves that animal flavors can be replicated using plants. Besides, it wasn’t the salt pork that was prominent in her chowder; it was the other ingredients mixed with the animal fat. I just took a different route to end up in a better place with the similar flavors and textures. Nobody ever moaned over corn chowder – that’s the better place of which I speak.

Not many animal-free milks are suitable for savory dishes. SILK CREAMY CASHEW MILK FOR SAUCES stands out as savory-friendly. Seek it out. Weighing in at twenty-five calories per eight ounces is a major feat. Seek it out. I classify it as a diet food with a non-diet feel.

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If you enjoyed viewing POTATO AND RED PEPPER CORN CHOWDER – GOAT please make a donation to the cause of freedom of all animals from being eaten. Much appreciated.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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