Sweet Corn and Potato Chowder

Even though it is the middle of winter this particular winter has been unseasonably warm so when I saw fresh Florida corn still available in January I thought I’d jump on it. Sure enough, it was just as sweet and magnificent as summer corn so it was only fitting that I gave Paula’s Summer Corn and Potato Chowder from her new book¬† Paula Deen’s Southern Cooking Bible¬† a whirl.

Cutting down the fat in this recipe was as easy as scaling down the unusually high about of butter asked for in the original recipe and I added a little fiber by using unpeeled red potatoes instead of peeled russets.

Original Recipe Nutrition Information:

Per Serving: 370 Cal (39% from Fat, 15% from Protein, 46% from Carb); 14 g Protein; 17 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat; 45 g Carb; 4 g Fiber; 7 g Sugar; 55 mg Calcium; 2 mg Iron; 1255 mg Sodium; 45 mg Cholesterol

Veganized Recipe Nutrition Information:

Per Serving: 269 Cal (27% from Fat, 10% from Protein, 62% from Carb); 7 g Protein; 8 g Tot Fat; 0 g Sat Fat; 2 g Mono Fat; 43 g Carb; 5 g Fiber; 9 g Sugar; 32 mg Calcium; 2 mg Iron; 423 mg Sodium; 0 mg Cholesterol

1 tablespoon canola oil

1 large yellow onion, diced

2 1/2 cups fresh orn kernels (about 3 ears of corn)

2 medium red potatoes (about 3/4 pound), scrubbed and cut into 1/2 inch cubes

3 cups vegetable stock (I use Swanson)

1/2 cup cashew cream

1/8 teaspoon cayenne pepper

1/4 cup chopped chives

Warm oil in a medium saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add all ingredients except chives and cook until potatoes are tender, about 10 minutes. Ladle into serving bowls and top with chives.

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