Meatless Corn Chowder 
and Red Bell Pepper Cornbread Recipe

2 cups sliced mushrooms, fried in olive 
or vegetable oil until soft and browned.
1 large sweet onion, chopped, lightly fried 
in olive or vegetable oil until transparent.
2 cloves garlic, chopped fine 
1/8 teaspoon Chipotle Chili Pepper Powder or Cayenne pepper
2 (10 oz) packages frozen corn
3 cups low sodium vegetable broth
salt to taste
1 cup water
1 cup half and half

Add everything in a pot and bring to a boil then lower heat to a low simmer. 
Cook until tender stirring occasionally and adding more water to thin if needed 
(about 30-40 minutes or longer)
Makes 4 servings. Serve with Corn Bread

1 Box Corn Muffin Mix  
2 eggs  
3/4 cup fine chopped red bell pepper
1 tablespoon butter  
½ medium onion, chopped  
½ cup cottage cheese  
3 tablespoons milk
Optional: for a sweeter cornbread, sprinkle top with 1 tablespoon sugar before baking.

Preheat oven to 350-F 
Grease a 9" x 13" pan  
Melt butter in skillet 
Saute onion until tender, but not brown
Blend all ingredients together well.  Pour into small square or round greased baking pan 
Bake for 40-45 minutes, until lightly browned 

Slice into 4 large servings.