Recipe Box – Vegetarian Corn Chowder with Black Pepper Cheddar Crackers
Despite the mild winter I find myself craving warm hearty soups with a hint of spice. The Black Pepper Cheddar Crackers are a perfect compliment to this Vegetarian Corn Chowder. Just be careful not to eat all of them before the soup is done.
Vegetarian Corn Chowder
Adapted from Soup – A Way of Life by Barbara Kafka
1 lb mashing potatoes, pealed and cubed
1 medium onion, chopped
1 large bell pepper, cored, seeded, and chopped
1 1/2 cups corn
4 scallions, trimmed and chopped
2 ribs celery, chopped
1 1/2 cups milk
1/2 heavy cream
2 tsp kosher salt
Black pepper and hot sauce, to taste
• In a medium pot, bring the potatoes, onion, peppers, and 1 cup water to boil*. Cover, set the heat on low, and let simmer for about 15 minutes.
• Add in the corn, scallions, celery, milk, and cream. Set the heat on medium high and bring to a low boil. Lower the heat and let simmer for 20 minutes, add the pepper and hot sauce gradually to taste and stir often. Serve.
*It may seam like 1 cup of water is not enough but don’t fret, it will be.
Black Pepper Cheddar Crackers
Adapted from: A Cozy Kitchen
1 1/2 Cups shredded extra sharp cheddar cheese
4 Tablespoons butter, at room temperature and cut into 4 peices
3/4 Cup flour
1 1/2 cups kosher salt
1 1/2 teaspoons freshly ground pepper
1 Tablespoon half and half
* Preheat oven to 350degrees and line a couple baking sheets with parchment paper
* In a food processor, combine cheese, butter, flour, 1/2 teaspoon of the salt, and freshly ground pepper in intervals of 5 second pulses. Combine until the mixture looks like course crumbles. Add the half and half and continue the 5 second pulse intervals until it forms a crumbly ball of dough.
* Place the dough on a lightly floured surface and roll into a rectangular shape. Cut off the rough edges and cut dough into squares. Poke a small hole in the middle of each cracker with something sharp like a skewer or thermometer.
* Place the cracker on the parchment lined baking sheets and sprinkle with the rest of the salt. Bake on the middle rack for about 15 minutes or until edges are slightly brown.