A cozy and economical corn and lentil chowder, with some sweet jalapeño corn muffins.
A cozy and economical corn and lentil chowder, with some sweet jalapeño corn muffins.
by BlameItOnGhengisKhan
4 Comments
BlameItOnGhengisKhan
For the chowder:
I subbed the Cajun spice for taco spice, used a red bell pepper I already had on hand instead of green and threw in the leftover jalapeños. Turned out great!
INGREDIENTS 1 tablespoon olive oil 1 medium white onion, peeled and diced 1 green bell pepper, cored and diced 2 ribs celery, diced 4 cloves garlic, peeled and minced 6 cups vegetable stock 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes 1 (14-ounce) bag frozen corn (or you could also use canned whole-kernel corn) 1 cup red lentils*, rinsed and picked over 2 tablespoons Cajun seasoning (or more/less to taste) 1 teaspoon dried thyme 1 teaspoon salt 1 (14-ounce) can coconut milk optional toppings: chopped green onions or chives, bacon, or oyster crackers, etc.
INSTRUCTIONS Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally. Add vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt. Stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender. Stir in the coconut milk until combined. Taste and season with additional salt and/or Cajun seasoning if needed. Serve warm, garnished with your desired toppings. Or refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.
BlameItOnGhengisKhan
For the cornbread:
Ingredients 1 cup (120g) cornmeal (fine or medium ground) 1 cup (125g) all-purpose flour (spoon & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup (115g) unsalted butter, melted and slightly cooled 2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil) 1/3 cup (67g) packed light or dark brown sugar 2 Tablespoons (30ml) honey 1 large egg, at room temperature 1 cup (240ml) buttermilk, at room temperature* 1–2 chopped jalapeño peppers*
Instructions Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing. Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done. Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
Pro tip: if you have an air fryer, throw the muffins in for 3 or 4 minutes at 350F to warm them up and crisp up the edges when you’re ready to eat.
4 Comments
For the chowder:
I subbed the Cajun spice for taco spice, used a red bell pepper I already had on hand instead of green and threw in the leftover jalapeños. Turned out great!
INGREDIENTS
1 tablespoon olive oil
1 medium white onion, peeled and diced
1 green bell pepper, cored and diced
2 ribs celery, diced
4 cloves garlic, peeled and minced
6 cups vegetable stock
1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
1 (14-ounce) bag frozen corn (or you could also use canned whole-kernel corn)
1 cup red lentils*, rinsed and picked over
2 tablespoons Cajun seasoning (or more/less to taste)
1 teaspoon dried thyme
1 teaspoon salt
1 (14-ounce) can coconut milk
optional toppings: chopped green onions or chives, bacon, or oyster crackers, etc.
INSTRUCTIONS
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
Add vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt. Stir to combine.
Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender.
Stir in the coconut milk until combined. Taste and season with additional salt and/or Cajun seasoning if needed.
Serve warm, garnished with your desired toppings. Or refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.
For the cornbread:
Ingredients
1 cup (120g) cornmeal (fine or medium ground)
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil)
1/3 cup (67g) packed light or dark brown sugar
2 Tablespoons (30ml) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
1–2 chopped jalapeño peppers*
Instructions
Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
Pro tip: if you have an air fryer, throw the muffins in for 3 or 4 minutes at 350F to warm them up and crisp up the edges when you’re ready to eat.
Looks really good!
Thank you so much I will be making this soon