As a dietetics major and one who eats very little meat, I'm always looking for recipes that provide enough healthy protein without the meat. I ran across this recipe. The corn and dairy form a complete protein, making this a dish that is especially nourishing for vegetarians.
3 cans whole-kernel corn, drained (unless you like the juice then by all means keep it)
1 tablespoon olive oil
2 large onions, chopped (I like big pieces)
2 stalks celery, chopped
1 pound red potatoes, cut into 1-inch chunks
3 sprigs fresh thyme or 1 tsp. dried thyme leaves
1 bay leaf
3 teaspoons salt
1 smoked chili (optional)
4 ounces (1 stick) unsalted butter
3 quarts vegetable stock or water (it's better with the stock, adds more flavor)
4 teaspoons cornstarch, dissolved in 1/4 cup water
1 quart cream or milk
white pepper and additional salt to taste
2 tablespoons chopped fresh chives (to garnish)
1. In a large soup pot over medium-high heat, heat olive oil for 1 minute. Add the corn, onions, celery, potatoes, thyme, bay leaf, salt, and chili if using. Cook until onions are translucent, about 5 minutes. Add the butter and cook gently, allowing the vegetables to stew in the butter, for about 5 more minutes (looks like picture immediately above).
2. Add the vegetable stock. Raise flame to high and bring to full boil. Lower to a simmer and cook 10 minutes more. Add cornstarch mixture and simmer 5 minutes more. Stir in the cream, and adjust seasoning with salt and white pepper to taste. Serve sprinkled with chives.
Notes: Serves 12. This dish takes about an hour from start to finish. I like big chunks of veggies. If you want to go a little healthier, cut the corn off from fresh sweet corn-on-the-cob. You can also put the cobs in the stew as well and just take them out before you add the cornstarch mixture, gives it a little added flavor.
Recipe from The Everything Vegetarian Cookbook by Jay Weinstein (page 85)
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