3 Hungry Dogs Diaries

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Roasted Corn and Carrot Chowder

After the Friendly Farm in Diary 5 (it's coming out soon - and changed my besties and my life - OMG) I gave up meat. Mom still makes me drink milk and eat dairy products, but that's okay with me. It's the meat for now.

This recipe is all about roasting the corn. I spread a bag of corn (14.4 oz) out on a rimmed pan and bake in the oven at 400 degrees for about 20 minutes, or until golden. Toss around at least 3 times during the cooking time. The flavor is awesomely intense and sweet.

2 Tbsp vegetable oil
1 sweet onion, peeled and diced
3 carrots, peeled and cut into 1/4th inch coins
3 banana peppers, seeded and coarsely chopped
1 red pepper, seeded and coarsely chopped
1 bag roasted corn (see above)
1 cup water
2 Tbsp tapioca flour, or cornstarch*
12 oz can evaporated skim milk
1/4 tsp red pepper
1/8 tsp salt
1/8 tsp white pepper
1/4 tsp Herbs de Provence
6 oz can crabmeat (optional)

In a stockpot, sauté onions, carrots, and peppers in oil on medium heat. Add tapioca flour to water and stir to combine. Pour into stockpot with milk. Heat on high until thickened, stirring continuously (don't allow to boil). Stir in seasonings.

Top with 2 tablespoons crab meat - fresh, canned, or imitation.

* Tapioca starch is similar to cornstarch, but dissolves in water better. I like to over cornstarch.

OMG!!! I LUV IT!!!

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