So Corny

This morning I made a spicy vegan corn bread and a sweet corn chowder - here are the recipes!

Corn Chowder
4 fresh ears of corn or 3 cups drained canned corn kernels
1 tablespoon butter
2 cups chopped celery or 3 1/2 cups cabbage
3 potatoes, chopped
2 1/4 cups soy milk
salt and pepper

1. If using fresh corn, scrape off the kernels with a sharp knife.
2. Melt the butter in a large pan and saute the celery or cabbage over medium heat for five minutes. Add the potatoes and corn kernels and cover with water. *You can add the corn cobs to the liquid to improve the flavor or use the liquid from the canned corn. Half cover the pan and simmer until the corn is tender.
3. Transfer the soup to a food processor or blender, discarding the cobs if they were added for flavor. Blend to a coarse puree and return the soup to the pot. Add soy milk, salt and pepper to taste. Reheat and serve.

Chunky Spicy Cornbread
2 Tbsp. flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
1/4 cup of corn kernals
1/8 cup jalapenos, chopped
1/3 cup of chopped green or red peppers
1 teaspoon cayenne pepper
1 teaspoon ground black pepper

1. Preheat oven to 425 degrees and grease 8 inch square baking dish.
2. Place water and flax seeds in the blender, blend until it becomes a thick egg-like mixture.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, salt, cayenne, and black pepper until well combined.
4. Add the flax seed mixture, soy milk, and oil. Mix until smooth.
5. Add in the corn, bell peppers, and jalapenos.
6. Pour into baking pan. Bake for about 20 to 25 minutes or until a toothpick comes out clean.