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Fresh Corn Chowder with Hempseed Pesto

Corn chowder is the signature soup of summer (although you can use frozen corn and make it all year-round). And once you taste this sweetly satisfying recipe, you will see why. Topped off with an omega-3-rich hempseed pesto and you have the perfect summer starter course. 


Avocado oil
1 yellow onion, diced
sea salt
2-3 stalks celery, diced
1-2 small yellow summer squash, diced
1-2 small zucchini, diced
2 cups fresh/frozen corn kernels
2 cups unsweetened almond or soy milk
2 cups spring or filtered water
4 teaspoons sweet white miso

Hempseed pesto:
1 cup loosely packed fresh basil leaves
1/2 cup pine nuts
1 cup shelled hempseeds
2-3 cloves fresh garlic, finely minced
1/3 cup extra virgin olive oil 
1 tablespoon sweet white miso
1 teaspoon brown rice syrup

Place about 3 tablespoons oil and onion in a medium soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 1-2 minutes. Stir in celery, a pinch of salt and saute for 1 minute. Stir in summer squash and zucchini, a pinch of salt and saute for 1 minute.

Stir in corn, milk and water, cover and bring to a boil. Cook until vegetables are soft, about 15 minutes. Remove a small amount of broth and puree miso. Stir into soup and simmer for 3-4 minutes to activate the enzymes, taking care not to boil (boiling destroys the enzymes in miso). 

Make the pesto while the soup cooks. Place basil leaves, pine nuts, hempseeds and garlic in a food processor and puree until coarse. Add oil, miso and rice syrup and puree until a thick paste forms. To serve, ladle soup into individual bowls and top with a generous dollop of pesto. Makes 4-5 servings.

Note: You may have extra pesto. It's brilliant on pasta or spread on bread. 


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