![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/09\/098.jpg\" "\\"098\\"")
<\/a><\/p>\nCorn and Potato Chowder with Sun-Dried Tomato Pesto Topping<\/strong> I enjoy soup any time of the year, but chowder is great for now and the coming winter. I’ll be eating lots of chowder as winter lasts for a very long time here in Minnesota (lol). I like chowder because it’s thick, creamy and it’s certainly a comfort food for me. But sometimes I feel I need something that gives a little additional flavor. Yesterday I made my vegan corn chowder and decided to serve it with sun-dried tomato pesto on top. Yum!!<\/p>\n Vegan Corn chowder: canola oil, onion, garlic, celery, potato, corn, water, bay leaf, vegetable base, soy milk, corn starch (plus water), salt, pepper<\/p>\n Sun-dried tomato pesto: sun-dried tomato, cooked garlic, basil leaves, olive oil, walnut, salt, pepper<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u30b3\u30fc\u30f3\u30c1\u30e3\u30a6\u30c0\u30fc\u3001\u30b5\u30f3\u30c9\u30e9\u30a4\u30c8\u30de\u30c8\u30b8\u30a7\u30ce\u30d9\u30fc\u30bc\u30c8\u30c3\u30d4\u30f3\u30b0<\/strong> \u30b3\u30fc\u30f3\u3068\u3058\u3083\u304c\u3044\u3082\u304c\u305f\u3063\u3077\u308a\u5165\u3063\u305f\u30b3\u30fc\u30f3\u30c1\u30e3\u30a6\u30c0\u30fc\u3002<\/p>\n \u3053\u308c\u304b\u3089\u306e\u5b63\u7bc0\u3001\u3053\u3046\u3044\u3046\u30af\u30ea\u30fc\u30df\u30fc\u306a\u30b9\u30fc\u30d7\u304c\u98df\u3079\u305f\u304f\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30df\u30cd\u30bd\u30bf\u3001\u51ac\u9577\u3044\u3057\u306d\uff08\u7b11\uff09\u3002<\/p>\n \u3053\u306e\u307e\u307e\u3067\u3082\u7f8e\u5473\u3057\u3044\u3093\u3060\u3051\u308c\u3069\u3001\u30b5\u30f3\u30c9\u30e9\u30a4\u30c8\u30de\u30c8\u3092\u5165\u308c\u305f\u30b8\u30a7\u30ce\u30d9\u30fc\u30bc\u30bd\u30fc\u30b9\u3092\u4ed5\u4e0a\u3052\u306b\u306e\u305b\u307e\u3057\u305f\u3002<\/p>\n \u5c11\u3057\u305a\u3064\u6df7\u305c\u3066\u98df\u3079\u308b\u306e\u304c\u7f8e\u5473\u3057\uff5e\u3044\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0<\/a>\u3082\u3088\u304b\u3063\u305f\u3089\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Corn and Potato Chowder with Sun-Dried Tomato Pesto Topping September 22, 2012 I enjoy soup any time of the year, but chowder is great for now and the coming winter. I’ll be eating lots of chowder as winter lasts for a very long time here in Minnesota (lol). I like chowder because it’s thick, creamy […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,12],"tags":[],"class_list":["post-26487","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26487"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26487\/revisions"}],"predecessor-version":[{"id":26526,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26487\/revisions\/26526"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSeptember 22, 2012<\/em><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n\uff12\uff10\uff11\uff12\u5e74\uff19\u6708\uff12\uff12\u65e5<\/em><\/p>\n<\/a><\/p>\n
\n<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n
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\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"