El Burrito Product Recipes

RED POTATO, CORN, AND SOYRIZO CHOWDER
Compliments of the VEGETARIAN JOURNAL

1- 12 oz. Pkg SOYRIZO
4 tablespoons diced onions
2 tablespoons diced celery
Vegetable oil – spray as needed.
1 tablespoon flour
2 cups vegetables stock or broth
2 cups diced, unpeeled, red rose, white rose, or boiling potatoes
3 whole corn on the cob, steamed or grilled
2 cups soymilk
1 tablespoon chopped fresh parsley
2 teaspoons hot sauce, such as Tobasco

Heat a large pot. Add SOYRIZO and cook thoroughly
(about 3 minutes).
Add onions and celery. If this mixture is dry, spray a little vegetable
oil in pan
Cook until onions are tender.
Stir in flour to make a paste.
Pour in stock and stir, cooking 5 minutes.
Bring to a fast boil and add potatoes.
Lower heat, stir, and allow to cook until potatoes are tender, about 15-20 mins.
Slice the corn kernels from the cob and add to the soup.
Place the soymilk in a blender or food processor.
Remove about 1 cup of potatoes from the soup.
Puree until smooth, add back to soup.
Stir in parsley and hot sauce and allow to cook until thoroughly heated
Serve hot!

Think rich, thick and hearty. If you want this to be real authentic, roast the
Corn before slicing off the cob.

Total calories per serving: 186 fat: 6 grams
Cabohydrates: 27 grams Protein: 8 grams
Sodium: 330 milligrams Fiber: 5 grams