Cooking Green Recipe
Creamy Corn Chowder
This beautiful soup is one of my favorites. Family and friends request it again and again. Use fresh, locally grown organic vegetables, if possible.
- 1 small onion, chopped
- 1 c. celery, chopped
- 1 c. carrots, chopped or shredded
- 1 clove garlic, minced
- 1/2 green bell pepper, chopped (optional)
- 1 medium russet potato, peeled, in small chunks
- 2 c. vegetable broth OR 2-1/2 c. water plus 2 t. vegetable broth powder
- 2 c. fresh, defrosted frozen, or drained canned corn
- 1-2 c. rice-soy milk blend or plain soy milk
- 1/4 c. macadamia nut butter or 1/2 c. raw macadamia nuts whizzed in the soy milk (optional)
- 1 T. flour, potato flour, or other thickener
- 3/4 t. garlic powder
- 1 t. salt
- 1 t. pepper
- pinch cayenne pepper
- 1/8 c. chopped fresh parsley
In a large covered pot braise the onions, celery, carrots, garlic, pepper, and potatoes in a little water, until soft. Add 2-1/2 c. water, vegetable broth, and corn. (If using fresh corn, remove kernels by holding the raw corn cob upright on a cutting board. Rotate it as you make downward slices with a sharp knife.) Cover and cook the vegetables over medium-low heat until all are soft.
Pour 1-1/2 cups rice/soymilk blend (or soymilk) into a blender. Add macadamia nuts or nut butter, flour, garlic powder, salt, and pepper. Blend until texture is very smooth.
Add 3/4 of the cooked vegetables to the mixture in the blender and blend until almost smooth. Return the mixture to the soup pot, stirring it into the unblended vegetables. Gradually bring the soup to a simmer. Simmer gently for a few minutes until thick, stirring often. Add more soymilk or rice/soy blend if you want a thinner consistency. Taste and add salt as needed. Stir the chopped parsley into the hot soup. Yield: 6 servings. Copyright, Kay Bushnell