This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Easy Vegetarian Corn Chowder
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- #1395
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 russet baking potatoes, peeled and diced
water
1 package frozen whole kernel corn
2 cups vegetable broth
2 cups soy milk
black pepper
salt
directions
Chop the peeled potatoes to nice bite size, not too small or they turn to mush, not too big or they take too long to cook and are awkward to eat.
Cover potatoes to about 1/2 above the potatoes with water boil them for about 30 minutes. Drain almost all the water out. Leave anywhere from 1/4 cup to 3/4 cup of potato liquid. Add the frozen corn, and stir. This will break up some of the smaller bits of potato to make a rich base.
Then add the vegetable broth and soy milk, to taste. Add more to get the soupy consistency you want. Season with salt and pepper, to taste. If the flavor seems a bit strong, try adding 1/2 to 1 cup water.
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nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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