MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hemp Buttermilk Corn Chowder
Categories: Soups
Yield: 8 Servings

1 tb Coconut oil
1/2 c Bacon bits
2 ts Soy sauce
1 sm Onion; diced
8 md Potatoes; diced
2 cn Corn; drained
6 c Vegetable broth
1 Celery stalk (head); sliced
1 ts Salt
1 ts Pepper
1 ts Garlic powder
2 tb Corn starch
2 c Hemp milk
3 tb Apple cider vinegar
1 tb Liquid smoke
Fresh parsley; garnish;
-(optional)
Smoked paprika; garnish
-(optional)

In a large soup pot saute bacon bits with coconut oil and soy sauce
until it creates drippings in the pan. Remove bacon bits and set
aside. Saute onions in drippings adding water if necessary.

Add potatoes, corn, 2 cups broth, celery, salt and pepper. Cover and
simmer until veggies are tender, about 50 minutes.

Add 3 cups of vegetable broth and bring back to a simmer.

Add hemp milk, apple cider vinegar into a bowl with liquid smoke and
set aside. In another bowl, mix corn starch with remaining 1 cup of
broth and slowly stir into the soup until bubbly.

Reduce heat to low and stir in hemp buttermilk mix. reserve some
bacon bits to garnish soup bowl and stir in remaining bacon bits in
the soup.

Optionally garnish with fresh parsley or smoked paprika.

Recipe by Sarah C.

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O.K. you made me go look. I had never heard of "hemp milk". I know the
hemp pplant is one of the more useful botanicals growing. From rope and
cloth (jeans, sails for ships, etc) to food and protein rich flour, as
well as skin products including zit cream for teeny boppers, other balms
like cosmetics, then we get into "natural" heart medications and relief
for constipation. Thwe hemp plant is s useful as bamboo. Even leaving
out the "smoking dope, hasish, and CBD gummies.

I've some questions about this recipe though. As I made it in my head
there were some clinkers that bothered me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hemp Buttermilk Corn Chowder

I could NOT find buttermilk in the ingredients listing.

Categories: Soups
Yield: 8 Servings

1 tb Coconut oil
1/2 c Bacon bits
2 ts Soy sauce
1 sm Onion; diced

#1 - That's a tiny amunt of onion and likely to get lost in the flood
of other ingredients.

8 md Potatoes; diced
2 cn Corn; drained

What size cans? 14 oz? 28 oz? Or a #10 (96 oz)

6 c Vegetable broth
1 Celery stalk (head); sliced

That's a *lot* of celery if the writer meant the entire plant as implied
by the (head) call-out. My mental taster tells me that's going to be an overwhelming amount of celery - by a factor of at leat 2X.

1 ts Salt
1 ts Pepper
1 ts Garlic powder
2 tb Corn starch
2 c Hemp milk

There is a good U-TOOB video I found on this subject. And if you hang
out past the gushy toots' presentation there are other hemp/food related
videos in queue.

http://tinyurl.com/ALT-MILKY

3 tb Apple cider vinegar
1 tb Liquid smoke

That amou t of liquid smoke would definitely overwhelm all other tastes
in this dish. If using it I suggest making it "to taste" (literally) and approaching with caution.

Fresh parsley; garnish;
-(optional)
Smoked paprika; garnish
-(optional)

Here's oe I make on repeat. My modifications are noted by "*". It's
adaptable, easily, to the crock-pot as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Potato Corn Chowder
Categories: Potatoes, Vegetables, Poultry, Dairy
Yield: 8 servings

1 md Onion; chopped
1 tb Olive oil
29 oz (2 cans) chicken broth
3 lg Yukon Gold potatoes; peeled,
- diced
2 Ribs celery; sliced thin *
15 1/4 oz Can whole kernel corn;
- drained
+=OR=+
16 oz Bag frozen corn niblets *
1 c Milk; divided
+=OR=+
1 c Half & Half *
1/2 ts (ea) salt & pepper
1/3 c A-P flour
Minced fresh parsley; opt
Crispy crumbled bacon for
- sprinkling; opt *

* substitutions/additions by UDD.

In a large saucepan, cook and stir onion in oil over
medium heat until tender. Add broth and potatoes; bring
to a boil. Reduce heat; cover and simmer for 10-15
minutes or until potatoes are tender.

Stir in the corn, 1/2 cup milk, salt and pepper. In a
small bowl, whisk flour and remaining milk until smooth.
Stir into soup; return to a boil. Cook and stir for 2-3
minutes or until thickened. Sprinkle with parsley if
desired.

Lucia Johnson, Massena, New York

Makes: 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... They're not leftovers, they're frozen assets!
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O.K. you made me go look. I had never heard of "hemp milk".

It happens to be my favorite non-dairy "milk" of the bunch to add to
black tea.

I've some questions about this recipe though. As I made it in my
head there were some clinkers that bothered me.

My sister made the recipe, so i could ask her if you wish.

I could NOT find buttermilk in the ingredients listing.

I am pretty sure she adapted a recipe from a Better Homes & Gardens
cookbook and substituted hemp milk + vinegar for the buttermilk.

#1 - That's a tiny amunt of onion and likely to get lost in the flood
of other ingredients.

I agree. Moar yunz plz!

What size cans? 14 oz? 28 oz? Or a #10 (96 oz)

14 oz cans of corn

That's a *lot* of celery if the writer meant the entire plant as
implied by the (head) call-out. My mental taster tells me that's
going to be an overwhelming amount of celery - by a factor of at
leat 2X.

The recipe called for 1 head of celery. Seems like a lot to me too,
but maybe it was a small head? Shall i ask?

1 tb Liquid smoke

That amount of liquid smoke would definitely overwhelm all other
tastes in this dish. If using it I suggest making it "to taste"
(literally) and approaching with caution.

Good idea to change the recipe from 1 tb liquid smoke, to "to taste."

Thanks for the chowder recipe!

Yesterday i made a yellow split pea soup in the crockpot. The split
peas did not get soupy like i expected them too. They are edible but
the texture is slightly chewy. I didn't add any salt while it was
cooking. My theory is that they were simply too old and dried out.
The bag did not have an expiration date printed on it.
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