Cheddar and Chickpea Corn Chowder

I have been working out recently with a great group of women via zoom.

I like to think of myself as being in shape since I work out twice a week and do yoga a few times more, but I have had to definitely up my game here.

The trainer is awesome, but I know that when we work out at 7am, she has been up since, like 4, and this is most likely her second or third workout.  She makes doing 4000 burpees in a minute look like bending down to tie her shoe.  Meanwhile, I am pretty sure I am going to pass out after the first ten, and by twenty, I am looking for the light that I can go towards.

In this group, there are several women who are in pretty much the same shape as the trainer…they can squat, lunge, jump, and plank without needing oxygen, a paramedic, and ten pounds of chocolate to help recover after each set.  They are able to talk without sounding like they are trying to pass a kidney stone, and they don’t look like they want to cry and run home to their mommy.

The trainer is very good at watching to make sure everyone has the correct form, offers adjustments and alternatives, and calls out encouragement.

“Way to go, Susie Q,” she’ll sing out.

“Good job, Jane Doe!” she cheerleads.

I’m fairly certain though that when she is giving out the praise, it means Susie and Jane are crushing it.  I don’t know for certain, because at that point, white spots are dancing before my eyes and I’ve lost the ability to lift my head off the floor or even raise my arm to high five her virtually.   In fact, I’ve pretty much lost the will to live, and am wondering if I even have enough strength to hit the “leave meeting” button and crawl over to my phone to dial 911.

Alternatively, when she yells out, “way to go, Ann!”, I feel it’s in the same tone you hear all the TV doctors use when they shout at their patients as they are wheeling them into emergency surgery, where the odds are they won’t make it…”Stay with me Ann!  Just hang on a little longer!  Don’t leave us now!”

Not sure what I am going to do when COVID ends and I am going to have to show up in person.  I can barely make it to the couch afterwards where I comfort myself with whatever is on the lowest shelf of the pantry since that is all I can reach.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 baking potato, cut into 1/2 inch cubes (about 1  1/2 cups)
• 1 cup diced onion
• 2 cups diced (large dice) red and orange peppers (or you can just do all red)
• 2-3 cloves garlic, minced
• 1 teaspoon dried thyme or 1 Tablespoon fresh
• 1/4 cup white wine (optional)
• 3 cups vegetable broth
• 2 cups of my cheese sauce (recipe follows)
• 1  1/2 cups of corn (fresh or frozen)

Cheese sauce:

• 1 (1 lb) container of silken tofu
• 2 cups vegan cheddar cheese
• 1  1/2 cups vegan parmesan cheese

Directions:

1. Over medium heat in a large pot, saute onions and peppers till the onions start to turn translucent (about 4-5 minutes)
2. Add the garlic and thyme and saute 30 seconds or till fragrant.
3. Add the wine (if using to deglaze) and allow it to (mostly) cook off.  Add the chickpeas, potatoes and broth.  Bring to a boil, cover and reduce heat to a simmer for 20-30 minutes till the potatoes are tender (it depends on how large the cubes were.  You want them just fork tender, but not mushy and falling apart).
4. Stir in the corn and add the cheese sauce.  Add salt and pepper to taste.

Cheese Sauce:

1. Combine all ingredients in a blender and process till smooth.

Enjoy!