Quick Corn Chowder - in an Instant Pot

This quick corn chowder is creamy and rich. It’s made with cream, cream cheese and plenty of sharp cheddar, not to mention tender red potatoes and crispy bacon. You can enjoy this savory warming soup in fewer than 30 minutes because instead of a long, slow simmer, it’s cooked under pressure in an Instant Pot.

Way back in 2016, I ordered an Instant Pot from Amazon. We were only in the States for a few weeks and, much to my chagrin, I never got around to trying it out before we headed home to Dubai. It never even made it out of the box. Of course, the Instant Pot couldn’t come with because it’s 110V and Dubai runs on 220V.

Since then I’ve traveled back and forth from overseas to Houston, only managing to get organized enough to make one recipe in the Instant Pot. It was delicious - a carrot snack cake, but still. Only one in almost four years of holidays with the Instant Pot. Sad, right?

That’s why I’ve joined a new bloggers group called Multicooker Monday where we will be sharing recipes using Instant Pots, slow cookers, sous vide precision cookers and even air fryers. This is our inaugural post. I hope this is the motivation I need to use the darn Instant Pot more. Make sure to scroll down to the bottom to see what everyone else has made today.

Quick Corn Chowder

If you don’t have an Instant Pot, this recipe can also be made using a traditional pressure cooker, or go old school and slow simmer the ingredients until the corn is tender and the potatoes are cooked through, before adding the cheeses, cream and milk in a stovetop soup pot. My recipe has been adapted from one on Taste of Home.

Ingredients
3 thick cut slices smoked bacon (about 6 oz or 170g)
1 medium onion, chopped
3 garlic cloves, minced
3 1/2 cups or 830ml chicken stock
3 cups or 16 oz or 450g fresh or frozen corn
4 medium (or 8 small) red potatoes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon ground cayenne
4 oz or 113g sharp cheddar cheese, grated, plus extra for garnish, if desired
2 tablespoons cornstarch
4 oz or 113g cream cheese
1/2 cup or 120ml heavy whipping cream
1/2 cup or 120ml milk
Salt to taste
To garnish: green onion tops, chopped

Method
If you are using medium sized red potatoes, peel them and cut them into 1/2-inch or 1cm cubes. If you are using the baby red potatoes just cut them in half. Put the potatoes in a bowl with cool tap water and set them aside.

Cut bacon slices in small pieces and put them in the Instant Pot in as close to a single layer as you can manage.

Press the Sauté button and adjust to high heat. Cook the bacon bits scooting them around with a wooden spoon or silicone spatula to make sure they are all starting to crisp up. Keep stirring and frying until they reach your desired crispness, about 7-8 minutes.

Scoop the bacon bits out with a slotted spoon and put them on a paper towel to absorb the grease. Pour the bacon grease out into a heatproof measuring cup and then put 2 tablespoons of it back into the Instant Pot. (Save the rest of the bacon fat in a clean jar in your refrigerator for use in another recipe.)

With the Instant Pot still on sauté, add in the chopped onion and minced garlic. Cook for several minutes, stirring often, or until the onion is translucent.

Add in the chicken stock, corn, red potatoes, the two ground peppers and the sugar.

Lock the lid on your Instant Pot and make sure the vent is closed. The original instructions say to select manual setting; adjust the pressure to high and set the time for 15 minutes. I have one of the older Instant Pots so the instructions are a little different for mine. I select Soup, then adjust to high and set the time. Yours may differ as well so consult your owner’s manual.

When the cooking time is up, quick-release the pressure according to the manufacturer's directions.

Combine the grated cheddar with the cornstarch and mix well to coat. This is a great way to ensure that you don't create any lumps when adding the cornstarch to the soup.

Once again, select the sauté setting on your Instant Pot and adjust for low heat. Pour the cream and milk into the chowder. Stir well. Add the cream cheese cut in cubes. (Most of it sunk immediately!)

Add in the cornstarch-coated cheese and stir well.

Cook, stirring constantly, until the chowder thickens slightly and the cream cheese is completely melted, about 6-8 minutes. Taste for salt and add a little, if needed. Since chicken stock and cheese can both be quite salty, I often find that no additional salt is necessary for my taste. You do you.

Add in the crispy bacon, keeping back a little for garnish. Serve each bowl sprinkled with green onion tops, the reserved bacon, and if desired, (DO IT!) additional grated cheese.

Enjoy!

Super big thanks to Sue of Palatable Pastime for creating the multicooker group and hosting our inaugural event. I am looking forward to using my Instant Pot more. Check out the other multicooker recipes below!

• Instant Pot Mashed Potatoes with Sour Cream and Chives from Karen's Kitchen Stories
• Instant Pot Chicken and Mushrooms from Making Miracles
• Instant Pot Spaghetti from Palatable Pastime
• Quick Corn Chowder - Instant Pot from Food Lust People Love

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Hot and Sour Chicken Soup #FoodieExtravaganza

Hot and sour chicken soup is a restaurant favorite that is quick and easy to make at home. With bits of chicken breast and cubes of tofu, it’s high in protein with a comforting spicy and flavorful broth that will cure whatever ails you.

Aside from its healing properties, hot and sour chicken soup also brings back fun and fond memories for me.

Many years ago, my sister lived near a Chinese buffet restaurant we adored. It had The Best pork ribs and Sichuan green beans, my favorite things to eat there, but everything else was pretty tasty as well.

When my eldest nephew was old enough to eat real food, my sister would scoop the little cubes of tofu out of the hot and sour soup for him, blow on them to cool them off, then set them on his plate. It was a lot of fun watching him trying to pincer grasp the tofu with his plump baby hands and get it to his mouth. Considering how soft and slippery tofu can be, he did a great job. Those were good times.

This month, my Foodie Extravaganza group is making chicken soup in honor of National Chicken Soup for the Soul Day on November 12th. Make sure to scroll down past my recipe to see the rest.

Hot and Sour Chicken Soup

This version of hot and sour soup is adapted from two separate recipes from Ken Hom’s Foolproof Chinese Cookery and Joanne Chang’s Flour, Too. Both of these wonderful recipes use pork. I have used boneless, skinless chicken breasts instead.

Ingredients
2 small boneless chicken breasts (about 9 oz or 250g by weight)
2 tablespoons canola or other light oil
1 garlic clove, smashed and minced
1 tablespoon minced fresh ginger
1 chilli pepper, minced
2 tablespoons sliced onion tops (white part only – save green for garnish)
5 cups or 1.2L chicken stock
7 oz or 200 grams tofu (bean curd), medium firm
3 1/2 oz or 100g shiitake mushrooms
Salt

For the chicken marinade:
1 teaspoon light soy sauce
1 teaspoon Shaoxing rice wine or substitute dry sherry
1 teaspoon sesame oil
1/2 teaspoon cornstarch
Pinch each of salt and sugar

For the egg mixture:
2 large eggs
2 teaspoons toasted sesame oil
Pinch salt

Just before serving:
1/4 cup or 60ml Chinese black (mature) vinegar
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon chili bean sauce
2 teaspoons toasted sesame oil

For garnish:
Chopped cilantro
Sliced chilli peppers
Sliced green onion tops
Slivered ginger

Method
Combine your marinade ingredients in a small bowl.

Slice your chicken breasts very thinly and add them to the marinade. Mix well and set aside.

In a measuring cup with a spout, whisk the eggs with the sesame oil and the pinch of salt. You can use a bowl but the spout will making pouring the egg into the soup much easier. In another small bowl, mix together the vinegar, light soy, the dark soy, the chili bean sauce and the sesame oil. Set aside.

Clean and finely slice the shiitake mushrooms. Cut the tofu (aka bean curd) into 1/2 in or 1 cm cubes.

In a deep saucepan, heat the canola oil over medium-high heat until hot. Add the garlic, ginger and green onions and cook for a minute or two, stirring constantly. Be careful not the let the garlic color.

Add the chicken and cook, stirring occasionally, for about 2 more minutes.

Add the stock and bring the soup to a simmer.

Add the tofu and mushrooms and bring the soup back to a simmer over medium-high heat.

Now add the egg mixture in a very slow, thin and steady stream. Use a chopstick or a fork to pull the cooked egg slowly into strands.

Turn the fire off under the soup and stir in the vinegar mixture.

Serve each bowl garnished with cilantro, green onion tops, sliced red chili peppers and slivered ginger, as desired.

Enjoy! 

How will you celebrate National Chicken Soup for the Soul Day? Try one of our delicious recipes!

• Asian-Style Chicken Dumpling Soup from Karen's Kitchen Stories
• Chicken Ramen Soup from Sneha's Recipe
• Cranberry Chicken Noodle Soup from Palatable Pastime
• Creamy Chicken Asparagus Soup from Hardly A Goddess
• Creamy Cranberry Chicken Wild Rice Soup from A Day in the Life on the Farm
• Hot and Sour Chicken Soup from Food Lust People Love

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

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Spring Minestrone #FoodieExtravaganza

Spring Minestrone is the perfect light meal, with tender young vegetables in a clear broth, topped with crème fraîche. You can, of course, substitute whatever fresh from the garden veggies you have available.

I called this recipe Spring Minestrone because I used those itty bitty baby vegetables that often appear in shops in late spring. Many are harvested early while still young and some are actually varieties that will never get much bigger. I went poking about the internet and found a couple of different articles that were very enlightening. This one in particular from Business Insider will give you the low down on some of our favorite tiny vegetables.

And this article on Slate goes into the culinary history of what they call micro-vegetables.

What I know for sure is that most "baby" carrots aren't really, but the rest of the little guys are adorable and, most importantly, make a beautiful tasty soup.

Spring Minestrone

This ingredient list is not set in stone! You can use vegetables in amounts and combinations that please you, so don’t get too hung up on the weights or measures. The amounts below are what I used. The whole recipe is also easily doubled or trebled to feed a crowd.

Ingredients to serve 4-5 as a first course, 2-3 as a main course
1/2 cup or 80g dried tiny pasta, like ditalini rigate
Big handful fine green beans
2 spring carrots
2 small zucchini
1 small bulb fennel (Choose one with fronds for garnish)
1/2 cup or 75g fresh-hulled peas (sub frozen petit pois if fresh aren't available)
2 baby corn on cobs
2 baby leeks
2/3 cup or 117g canned borlotti beans, rinsed and drained
4 1/4 cups or 1L good quality chicken stock

To serve:
Crème fraîche or lightly soured cream
Fennel fronds or chopped spring onions

Tip: Make this vegetarian by substituting a good quality vegetable stock instead.

Method
Scrub your carrots and zucchini and cut them into small pieces. These tender vegetables don’t need to be peeled, just cleaned.

Cut the stalks off the fennel and keep any fronds for garnish. Thinly slice the bulb. Top and tail the green beans and cut them into thirds.

Trim the ends of the corn and the dark green off of the baby leeks and then cut them both into short pieces.

Boil your pasta according to package instructions. Drain, rinse and set aside.

Place the vegetables in a soup pot then pour in the chicken stock.

Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, but still firm, about 5-7 minutes tops.

Add in the cooked pasta and beans. Warm through, then ladle into bowls and top each with a dollop of crème fraîche and a sprinkle of chopped fennel fronds and/or spring onions.

Enjoy!

June is National Fruit andVegetable Month! Many thanks to Ellen of Family Around the Table for this month's Foodie Extravaganza theme and for her behind the scenes work. Check out all of the other fabulous recipes we are sharing today.

• Farmers' Market Walk + Chilled Cantaloupe Soup with Preserved Lemon-Herb Salsa by Culinary Adventures with Camilla
• Fresh Fruit Tart with Orange Curd by My Pinterventures
• Fresh Strawberry Salsa by Jolene's Recipe Journal
• Fried Onion Strings by Family Around the Table
• Fruity Rice Paper Rolls by Sneha's Recipe
• Green Papaya Salad (Som Tum) by Palatable Pastime
• Grilled Ratatouille by A Day in the Life on the Farm
• Shaved Asparagus Pizza with Brie by Karen's Kitchen Stories
• Spring Minestrone by Food Lust People Love
• Strawberry Avocado Salad by Cookaholic Wife
• Watermelon Lemonade by Caroline's Cooking

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

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Creamy Crab and Scallop Chowder #FishFridayFoodies

My creamy crab and scallop chowder begins with frying bacon, as all the best recipes do. Pour in the whipping cream, add a whole pound of crabmeat AND a pound of bay scallops, for a deliciously rich mouthful in every spoon.

When our elder daughter graduated from university in 2013, she immediately started a job in New York City. She was paid hourly so if she didn’t work, she didn’t get paid. Which also means no vacation time. It’s a hard cruel world, right?

As summer turned to autumn, thoughts of the possibility of Christmas without her sent me to the internet where I looked for a house we could afford to rent for three weeks, somewhere in New England. We ended up in a little town called Tiverton in Rhode Island. When we arrived at the home, a typical northeastern winter had already set in with real snowfall that stuck still covering the trees and bushes and lawn.

Just a few days before Christmas, on our daughter’s birthday in fact, we decided we needed some clam chowder to warm us up from the inside out. We found delicious bowls in nearby Newport and I’ve been a chowder fan ever since.

Creamy Crab and Scallop Chowder

This recipe is adapted from the Nantucket Chowder recipe from an issue of Bon Appétit magazine, December 1995 and it's my favorite! See if you don't agree.

Ingredients to serve 6
8 slices thick-cut bacon, chopped
2 medium onions, peeled and chopped
3-4 sprigs fresh thyme, plus extra for garnish, if desired
4 1/4 cups or 1L seafood or fish stock
1/2 cup or 120ml dry white wine
2 medium potatoes, peeled, cut into 1/2-inch cubes
3/4 cup or 180ml whipping cream
2 teaspoons cornstarch
1 lb or 450g bay scallops, thawed if frozen
1 lb or 450g handpicked cooked crabmeat
Salt and freshly ground black pepper

Traditional chowder accompaniment: oyster crackers – Buy some or make your own with this simple recipe: Easy homemade oyster crackers

Method
Fry the bacon pieces in a large Dutch oven, over a medium heat. Once the bacon is crispy, remove it from the pot with a slotted spoon and put it on some folded paper towels to drain.

Remove all but 2 tablespoons of the bacon drippings from the pot. You can discard what you remove but I suggest you put it in a clean jar in the refrigerator where it will keep for several weeks. Use it whenever you want to add a little flavor to a dish, like roasted vegetables or pan-fried chicken.

Add the onions and thyme to the pot and sauté them over a medium heat, until they soften, stirring occasionally. This just takes a few minutes.

Pour the stock and white wine into the pot, along with the potato cubes. Bring the stock to a boil and then lower the heat till it’s just above a simmer. Cook for about 15 minutes or until the potatoes are tender.

While the potatoes cook, take a few minutes to look through your crabmeat to make sure all the little bits of shell have been removed. Even the best, most conscientious pickers can miss some.

Remove the thyme sprigs from the pot and discard. Ladle about half of the chowder into a blender and pulse till smooth. Or you can use a hand blender in a tall measuring vessel, like I do.

Pour the smooth mixture back into the pot and cook for another 10-15 minutes, until it thickens slightly.

Whisk the cornstarch into the cold cream until it is completely dissolved. Add the cream to the chowder pot, stirring quickly.

 Sprinkle in half of the bacon and return to a gentle simmer.

Add the bay scallops and crabmeat to the chowder. Heat through and season the chowder to taste with salt and freshly ground pepper.

Ladle the chowder into bowls. Sprinkle the remaining bacon, garnish with fresh thyme leaves, if desired, and serve immediately. If you have some oyster crackers, put those out too and folks can help themselves.

Enjoy!

Many thanks to this month’s Fish Friday Foodies host, P from The Saucy Southerner. Check out all the lovely crab recipes we are sharing today.

An InLinkz Link-up

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Fresh Fish Soup

This fresh fish soup recipe makes a nutritious pot of deliciousness, perfect for a chilly winter night, but equally enjoyable on a summer evening because it is so light and flavorful. Best of all, it’s very easy to make.

As much as I love creamy soups, we tend to eat them mostly when it's cold outside. I love clear broth soups more because I can enjoy those all year long. In the summer, they cool you off in the same way that drinking a cup of hot tea does. You start to perspire a little bit, and a slight breeze cools you right off. And if you make soup like I make soup, there's going to be a little chili pepper added as well which has the same effect.

But in the winter time, the hot broth (with chili too, of course) warms you up from the inside out.

Fresh Fish Soup

This fresh fish soup recipe is inspired by one I saw either online or in a magazine but for the life of me, I can’t seem to find it again to give the creator credit.

Ingredients
5 medium potatoes, peeled and quartered
1 medium carrot, peeled and cut into chunks
3 cloves garlic, peeled and crushed
2 red chili peppers
1 medium onion, peeled and sliced
1 large ripe summer tomato, sliced
4 1/4 cups or 1 L homemade fish stock
1.1 lbs or 500g firm fish steaks, with bones (I used Kingfish but you can substitute any firm fish.)

For garnish:
green onion tops, chopped

Method
Layer the potatoes at the bottom of the pot. Split the chili peppers with a sharp knife. Tuck the crushed garlic, peppers and carrots in and around the potatoes. Add the sliced onions on top.

Top with the sliced tomato. Season with fine sea salt and freshly ground black pepper.

Pour in the fish stock.  Bring the pot to the boil, then turn it down to simmer and cover with a tight-fitting lid.

Season the fish steaks with sea salt and black pepper and set aside while the stock simmers for 30-40 minutes.

Add the fish steaks to the pot and cover again.

Simmer until the fish is cooked through.

Taste the soup and add more salt, if needed.

Serve in a shallow bowl with a sprinkling of chives or parsley, with crusty bread for dipping.

Enjoy!

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Chorizo Shrimp Corn Chowder #FishFridayFoodies

Spicy smoky chorizo and succulent shrimp are the best addition to a creamy corn chowder. Warm yourself up with a steaming bowl of chorizo shrimp corn chowder tonight.

Several years ago, I made a recipe from a friend and fellow blogger that had us ooo-ing and ah-ing. I saved the link and the instructions because I knew I’d want to make it again. But, of course, time and new recipes to try got in the way of that happening.

That delicious recipe came to mind again when I saw that the theme for this month’s Fish Friday Foodies was Out of the Shell and into the Pan. It was time to peel some shrimp! I switched out the bacon for some spicy smoky Spanish chorizo and used frozen corn instead of fresh. Oh, and I added cayenne because we really do like things spicy. But otherwise, this is very much like Susan made it originally.

Chorizo Shrimp Corn Chowder

Packed with flavor, this warming bowl of goodness is just the sort of comfort food we all need in chilly January.

Ingredients
8 1/2 oz or 240g hot and smoky chorizo, skin removed, diced
1 medium onion, finely chopped
1 small green bell pepper, diced
1 large potato
2 garlic cloves, minced
5 1/4 cups or 740g fresh or frozen corn kernels
3 cups or 720ml chicken stock
1/2 teaspoon fine sea salt
a few good grinds black pepper
1/4-1/2 teaspoon ground cayenne
12 1/4 oz or 347g jumbo shrimp (weight after peeling and deveining)
1 cup or 240ml whole milk

Method
In a Dutch oven or another thick-bottomed pot, cook your chorizo pieces over a medium heat, stirring often, until they are a little bit crunchy. They will release some gorgeous red oil. Tip in the chopped onion and bell pepper and lower the heat a little.

Sauté until the onion is translucent and the pepper has softened, stirring occasionally.

Meanwhile, peel and cube your potato and cover it with cool water in a small bowl, so it doesn’t turn brown.

Add the garlic to the pot and cook for a minute or so, then drain the water off of the potato and add it to the pot as well, stirring well.

Add the corn kernels to the mixture in the Dutch oven, then pour in the chicken stock. Season with the salt, black pepper and cayenne.

Bring the whole pot to the boil then reduce the heat and simmer with the lid on for about 25 minutes. Remove the pot from the stove and allow to cool for a few minutes, uncovered.

Use a slotted spoon to remove about 2 cups of vegetables and chorizo from the pot.

Blend the rest using a hand blender or in batches in your blender.

Add the shrimp to the pot and put it back on the stove over a low heat. Cook for a few minutes or just until the shrimp are pink.

Add the removed vegetables back to the pot, the pour in the milk and stir well.

Heat through again. Taste the chowder and add more salt, black pepper and cayenne, if necessary.

Serve in bowls, making sure that each person gets a few of the shrimp. Garnish with some parsley or cilantro, if desired. Some toasted crusty bread for dipping is also a fine idea.

Enjoy!

Check out the other shellfish dishes we are sharing today. Many thanks to our host, Camilla of Camilla’s Cooking Adventures for this great theme.

An InLinkz Link-up

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Chickpea Veggie Soup #FoodieExtravaganza

This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.

Soup is good food
Nothing warms a body more than a bowl of rich, thick soup filled with good stuff to scoop up with your spoon. Don’t get me wrong. I am also a fan of creamed soups and broths and consommés. In fact, in general, I am a fan of soup. But there is something special, and certainly more filling, about a chunky soup with stuff in it.

This lovely recipe comes from one of my favorite new cookbooks that has been mentioned in this space before: OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain by +Kathy Hester. I gave away one copy a couple of months back when I was transformed into a lover of oats by all of the savory recipes in Kathy’s great book. I had always thought of oats as something to eat for breakfast or use in sweet baked treats, like our family's favorite chewy chocolate chip cookies. Kathy’s Mushroom Ginger Congee was truly a mind changer for me when it comes to oats.

National Oatmeal Month - Who knew?
This month my Foodie Extravaganza group is celebrating National Oatmeal month and Kathy and Page Street Publishing have generously agreed to supply a copy of her book for a giveaway. Make sure to scroll down to the bottom of this post to enter the drawing. You will not be sorry!

Recipe ©Kathy Hester from OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain, printed here by permission from Page Street Publishing (My adaptations are in parentheses.)

Ingredients
2 tablespoons or 30ml olive oil
1⁄4 cup or 50g onion
3 cloves garlic
11⁄2 cups or 270g sweet potatoes
1 cup or 110g chopped carrots
1 can (15 oz or 425g) chickpeas, rinsed
6 cups or 1420ml water
1⁄2 cup or 40g steel-cut oats
4 tablespoons or 24g nutritional yeast, divided (I had never heard of this stuff but it’s actually quite wonderful and I was delighted to try it. I’m going to be sprinkling it on everything now! Read more here.)
1 teaspoon marjoram
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon basil
1⁄4 teaspoon thyme
1⁄4 teaspoon ground rosemary (I used sprigs of fresh herbs in place of the basil, thyme and rosemary, chopped finely.)
1 1⁄2 cups or 270g chopped kale or other greens, like chard or collards
Salt and pepper, to taste (I used one vegetable broth cube in place of the salt.)

Method
(Peel your vegetables and cube the sweet potatoes, dice the carrots and mince the onion and garlic.)

Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and sauté for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.

Add the sweet potatoes, carrots, chickpeas and water, then turn the heat to high and bring to a boil.

Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Those are the golden flakes of nutritional yeast.

Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast.

Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

One more word about the nutritional yeast: It took me quite a few stops to find it in Dubai so I wrote the cookbook author, Kathy, to ask for substitution suggestions. If you don’t mind it no longer being vegetarian, she said to use chicken stock instead of the water, which would also give the desired umami to the soup.

Enjoy!

We are a group of bloggers who love to blog about food! Each month we will decide on a food holiday to base our recipes around. This month's the ingredient is oatmeal. Yes, January is National Oatmeal Month along with a whole array of other delightful things! We hope you all enjoy our delicious oatmeal treats this month and come back to see what we bring for you next month. Many thanks to our fabulous oatmeal host, Lauren of From Gate to Plate.

• Apple Pie Overnight Oats / Wallflour Girl
• Bacon Whole Grain Granola Bars / Pantry Friendly Cooking
• Berry Oatmeal Super Smoothie / Keep Moving Forward With Me
• Brown Sugar Barbecue Meatballs / Fearlessly Creative Mammas
• Chickpea Veggie Soup / Food Lust People Love
• Homemade Cranberry Almond Granola / Rhubarb and Honey
• Lemon Ginger Oat Porridge - Lugaw / The Joyful Foodie
• Little Debbie Oatmeal Creme Pies / Making Miracles
• Mango Poppyseed Oat Muffins / The Sweet {Tooth} Life
• Mini Meatball Subs / The Freshman Cook
• Monster Cookie Granola / From Gate to Plate
• Mushroom Ginger Oat Congee / Culinary Adventures with Camilla
• Oat Cinnamon Rolls / Passion Kneaded
• Oatmeal Pancakes / Sew You Think You Can Cook
• Peanut Butter Oat Snack Balls / Mrs. Penguin
• Vanilla Salted Oatmeal Cookies / Baking in Pyjamas
• Southwestern Oatmeal Cakes / A Day in the Life on the Farm

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!

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