Quite a while ago I met, Victoria through her amazing blog, sfgirlbybay. If you love design, art, & fashion, beautiful images & smart, creative people, you will love sfgirlbybay. I always save Victoria for last when I come home & begin to relax with my favourite blogs.
I love almost everything she shares, especially her ‘separated at birth’ posts (perfect for movie nuts like me) and her ‘Tuesday’s Girl’ posts (let’s just say, “I wish”).
Victoria recently posted an instagram picture of a pot of vegan corn chowder she was cooking. Many of her followers, including me, begged for the recipe. Today I finally made my version of it. You know how you rarely have all the ingredients at the right time? Well my version was missing a few things I would have preferred to have. Oh well, what can you do? Her original recipe can be found here.
I began with sautéing onion and garlic in a bit of olive oil, then after a bit added yellow pepper.
Following the pepper, I added lots of frozen corn. Isn’t it gorgeous? Perfect on a cloudy, west coast winter day.
I continued by adding vegetable stock, a shot of brandy (I didn’t have any white wine), herbs, salt & pepper. The final soup base is blended with silken tofu until smooth & garnished with lime & cilantro.
It was delicious & will be perfect for lunches next week with a shot of tabasco. I would have loved to use fresh avocado & cilantro to garnish, but didn’t have them. Next time.
Yumm!
Thanks Victoria.
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Chowder looks good.