Corn Chowder

After a long absence, I am finally posting a new recipe!  (Sorry, folks ~ I got a new job and it’s using up any extra minutes I used to spend on my blog.  I’ll get better at this juggling thing soon, I promise!)

This recipe came about because I got hungry for corn chowder one day and just decided I would make some no matter what.  I had an okay recipe from eons ago, but after looking at it, I deemed it dull and lifeless.  I demand more taste and more nutrition from my fare now.  Because of that, this won’t look like your usual pale chowder.  I couldn’t help myself ~ I had to throw in some greens!  😀  But you should be used to that by now if you are following my blog.  (You see, my teen boys wrinkle their noses up if I serve cooked greens by themselves, but they have no problem eating them if they are in a dish.  So you see the method to my madness….)

Corn ChowderRest assured, this is a marvelously creamy, comforting soup for a chilly winter day!

Corn Chowder

  • 2 lg. onions, diced
  • 4 small potatoes, diced
  • 2 tsp. salt
  • 12 oz. frozen turnip greens with diced turnips (or another green of your choosing)
  • 2 lbs. frozen sweet corn ~ thaw and reserve 2 c.
  • 1/3 c. raw cashews
  • reserved corn
  • 1/4 c. barley or brown rice flour
  • 1 tsp. onion powder
  • 1/2 tsp. dillweed
  • 2 c. plain non-dairy milk
  • 1 tsp. salt
  • parsley

Boil the first 5 ingredients in a large pot until tender.  Add the sweet corn (still reserving the thawed 2 c.)  Blend the next 6 ingredients that are listed until very smooth.  Bring the veggies back to a boil and stir in the blenderized mixture.  Keep stirring until it thickens.  Turn down the heat and simmer for 10 minutes, occasionally stirring.  Add the extra salt if desired and some dried parsley before serving.  (The extra salt isn’t added until the corn is cooked so that the corn doesn’t become tough and chewy.  That’s also why the corn isn’t added at the beginning of cooking the other veggies, so that especially the potatoes can absorb most of the salt from the water beforehand.  If you are in a hurry, dump the corn and salt in at the beginning.  The extra cooking time may make up for the it.)

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3 thoughts on “Corn Chowder

  1. I know all about that greens-fetish…..I toss them into soups, smoothies, omelets, stir fry……the list is endless. Corn chowder sounds like just the right tummy warming food to spirit away the nippy wind outside.

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