Corn and asparagus chowder

As I noted in my last post, I found a large amount of asparagus in our freezer yesterday.  In addition to broiled spears which we snacked, I made a hearty chowder in which I also used corn that I canned last summer and figured I should use up before the next corn season which starts in a couple months.

INGREDIENTS (not in any particular order):

1)  3 bags frozen asparagus, chopped.

2)  5 russett potatoes, peeled and chopped

3)  4 pints of home-canned (or supermarket canned) corn kernels, with liquid

4)  3 stalks celery, diced

5)  10 shakes fresh ground pepper

6)  1/2 tsp cumin

7)  1/2 tsp garlic powder

8)  5 cloves garlic, chopped

9)  1/2 tsp onion powder

10)  Fresh leeks or 4 TBSP leek flakes (I used flakes because I was out of fresh)

11)  1/3 cup nutritional yeast

12)  2 TBSP chick-pea miso

13)  1/4 cup coconut aminos

14)  1/2 tsp dried parsley

15)  1 large carton low sodium vegetable broth

INSTRUCTIONS:

1)  Boil potatoes until starting to soften but not done.  Drain and set aside.

2)  Put 1 pint of corn, 1/4 of the asparagus, and 1/2 carton of vegetable broth and pulverise in a Vitamix or other blender and set aside.

3)  Put remaining 1/2 carton of broth into a large stock pot with all remaining ingredients except asparagus, potatoes, corn, and Vitamix mixture.  Simmer over medium heat for about 10 minutes.

4)  Add potatoes and simmer until potatoes are done.

5)  Add remaining asparagus, corn, and Vitamix mixture and heat until it just starts to simmer.

6)  Add additional coconut aminos to taste to each serving.

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