Corn chowder can be made at any time of year using frozen organic corn, but truthfully, it’s only really yummy in the summer when organic corn is fresh and sweet. Loaded with fiber, B vitamins and folate, this sweet whole grain creates vitality and strength.
Makes 4–5 servings
Extra- virgin olive oil
1 yellow onion, diced
3–4 new or fingerling potatoes, unpeeled, diced, do not peel
2 stalks celery, diced
3 ears fresh corn, kernels removed, cobs reserved*
2 cups unsweetened almond milk
2 cups spring or filtered water
Cracked black pepper
3–4 fresh chives, minced, for garnish
Place oil and onion in a skillet over medium heat. When the onions begins to sizzle, add a pinch of salt and sauté for 2–3 minutes. Stir in potatoes and, a pinch of salt and sauté for 1 minute. Stir in celery and, a pinch of salt and sauté for 1 minute. Add corn and, a pinch of salt and sauté for 1 minute.
Add almond milk and water and bring to a to a boil with reserved corn cobs (to sweeten the broth). When the bouillon cubes dissolve, remove .the cobs and discard. Stir in sautéed veggies and return to the boil. Cover and reduce heat to low. Simmer for 15 minutes. Season to taste with salt and pepper and simmer for 5 minutes more. Serve garnished with fresh chives.
*Vegetable bouillon cubes can be purchased at any supermarket. You may also use vegetable stock in this recipe and eliminate the step that dissolves the bouillon.