04 Sep Corn Chowder
Prep time 1 hour (ten minutes active)
Cook Time 20 minutes
three ears of corn, boiled (if it’s raw that’s fine too)
one 4-5″ sweet potato, baked (thus the long prep time), skin removed, and chopped into pieces
half a medium sweet onion, diced
one stalk celery, diced
one small, or half a large, green bell pepper, diced
one clove garlic, roughly chopped
4 cups almond or oat milk, or a combination of the two
2 tbs all purpose gluten-free flour
1 tbs organic cocunut oil
1 tbs fresh parsley leaves, chopped
2 sprigs fresh thyme
1 tbs fresh oregano leaves, chopped
1 tbs nutritional yeast
1/2 tsp smoked paprika
1/2 tsp Celtic or Himalayan sea salt
freshly cracked black pepper
Begin by cutting the kernels of corn from the cob, and scraping the back of your knife down the length of it to retain the milk, set aside. In a pot on medium heat add the oil. Once melted add the onion, celery, and peppers. stir occassionally until onions become translucent, about ten minutes. Add garlic and stir for 30 seconds. Add flour and stir. Begin to add milk about a cup at a time, stirring fairly often. I find it thickens better when added in increments. Once your milk is all thickened add in the sweet potato. Use a hand blender (you can also use a stand up blender, but this method is easier) to blend until smooth. Add in corn and herbs and allow to warm through. If the corn is raw you may want to simmer for about ten minutes. Add in salt, pepper, and nutritional yeast (otherwise known as nooch), and stir. You can serve garnished with some freshly torn or chopped herbs and a few more cracks of pepper.
Mmmm. Creamy and sweet….
Thanks for Reading!