| Prep Time: | Cook Time: | Total Time: |
| 15 minutes | 30 minutes | 45 minutes |
Recipe Type: Large Recipe (see Recipes Page)
Serves/Yields: 8-10
Ingredients:
- 2 large onion, chopped (red preferred)
2 red bell pepper, chopped (see photos below for a trick on how to cut bell peppers!)- 2 clove garlic, minced
- 6 medium potatoes, diced
- 2 cups corn
- 1 cup masa harina*
- ½ cup nutritional yeast
- 6 cups water
- 2 large bay leaf
*Cornmeal or flour can be substituted in place of masa harina, though cornmeal will make the chowder much thicker, and flour will not give the same distinctive flavor.
Feta decided to keep me company on top of the fridge while I cooked!
Directions:
- In a large pot, sauté onion, garlic and bell pepper using 1-2 tablespoons of water for about 5 minutes, or until onion is translucent.
- Add potatoes and corn and stir for 2 minutes.
- Add nutritional yeast, water, and bay leaf and bring to a boil
- Add masa harina slowly, stirring constantly until thoroughly mixed into the broth.
- Reduce heat to a simmer and cook for an additional 20 minutes, or until potatoes are fully cooked.
- Serve by itself with salt and pepper to taste.
Cutting Bell Peppers:
- Cut off the top, then make a slice through the side of the bell pepper.
- Cut around the center on the inside of the pepper, removing the center section with the seeds; this leaves the whole pepper intact without making a mess of the seeds.
And the rest of the cooking:
Nutrition Facts
Notes: Adapted from Dan’s mom’s recipes.
Plants Not Plastic 