I don’t know if the corn chowder found in Betty Goes Vegan can rightly be called THE ULTIMATE EXPERIENCE – mostly because I haven’t tried nearly enough corn chowder recipes to consider myself the arbiter of such titles – but it is pretty damned good. It gives my own recipe a run for the money, anyway. With two kinds of corn and potatoes (creamed and frozen and fresh and hashed, respectively), it’s almost as hearty as it is easy to make. The secret ingredient? Lemon pepper, the presence of which is subtle yet unexpected. (But you can always add more for that extra kick. I did!)
Along these lines, I paired the soup with the Lemon Pepper Garlic Bread, also from Betty Goes Vegan. Sounds a little weird, but lemon on garlic bread? Crazy good. Genius, even. But then I’ve been hooked on the stuff (lemon pepper; though I am addicted to all the breads, too) since I discovered it last summer.