Another photograph from the United States section of my new book, this one inspired by New England: New England Chowder and Fish Crackers.
I love a warm bowl of chowder on a cold fall day, but I don't like the heaviness of most cream-based soups. I wanted my recipe to be healthy and light, so I made my version of chowder with corn cream: cook fresh or frozen corn kernels in water, then blend and strain. Stir into a soup made with carrots, celery, onions, potato, mushrooms, and seasonings (including lots of white pepper!).
The Fish Crackers are a modified version of the Vegan Goldfish Crackers recipe I posted several years ago.
The entire New England menu also includes Boston Brown Bread Muffins with vegan cream cheese and a pear for dessert.
Link: Vegan Lunch Box Around the World.