Foodbuzz Tastemaker's Program does it again, and this time it is with Green Giant Vegetables. I made this In-a-Pinch Corn n' Broccoli Chowder. I added a little too much corn starch so it was really thick, but you don't have to do that. In fact, you shouldn't have to add it at all unless you were making a veggie pot pie--in that case, this soup would do the trick.
The beauty of this simple soup is that you'll have it done in less than 30 minutes--for real! Now you'll have plenty of time doing other things like working on that novel you've been neglecting or developing your campaign to run for city council.Whichever project you choose, just remember to make broccoli part of the action!
Thanks to Green Giant Steamers Veggies and Foodbuzz Tastemaker's Program for making this post happen!
- 1 can of regular corn
- 1 can of creamed corn-(check the label to verify veganness)
- 6 c. of Veggie broth-(I used an un-chicken broth)
- 1 pkg. Green Giant Veggie Steamers Broccoli
- 1/3 c. chopped leeks
- 1 giant golden beet, chopped OR 1 shredded carrot
- 2 cloves of garlic via garlic press
- 1/2 t black pepper
- 1 t onion powder
- 1/2 T of corn starch (optional)
- few drops of liquid smoke
Saute your garlic and leeks in a little earth balance or olive oil for a few minutes. Toss in your beet and cook for a few more moments, then add the broth, corn, creamed corn, broccoli, pepper, and onion powder. Cook on stove top setting 4 until bubbling, then set to low. Serve with a nice crusty bread. I paired this with a tofu egg less salad sandwich and it was divine.