chilean corn chowder

Tonight was evening number 2 at the parents' house, which meant yet another chance to adventure cook with my favorite food thrill-seekers. Since Mom spent the morning at the dentist, it only made sense that we should put together some kind of warm, comforting soup to help sooth her aching mouth.

Although I hate seeing my mama in pain, I was pretty excited to try out the Chilean Corn Chowder recipe that I spotted in my Vegetarian Times Healing Foods Cookbook magazine. If you like meat-free foods, and haven't checked out Veg Times, stop everything you're doing and pick up a copy- it's definitely one of my favorite publications.

Anyway, the soup turned out great- tonight's recipe test was far more successful than last night's. We pretty much stuck to the original recipe, except we added garlic salt, white pepper, and 2 additional cups of water to help thin it out just a little. The results were outstanding- a tasty chowder, indeed.

Looks pretty good right? My version may not be as pretty as theirs, but I bet it was just as delicious! The cilantro and lime juice give this dish a refreshing, southwestern flavoring, while the cayenne lends just the perfect amount of heat. Nothing crazy- just enough to clear your nose out a little :)

There are so many different flavors and textures in this chowder, but somehow they all blend together perfectly. It's a hearty soup with great flavors, that still feels light and fresh. My parents approve and so do I- this recipe test was a total success! DEFINITELY recommend this one.