Because of its sweet flavour and creamy texture, corn chowder is popular with people of all ages, but especially with kids. Here, the richness is present without being as heavy as in typical chowder dishes.
Serving size: make 10 cups
Prep time: 20 mins
Cook time: 30 mins
Ingredients:
6 cups fresh or frozen corn kernels
6 to 7 cups of Vegetable Stock
1 medium red bell pepper
1 large russet potato (about 3/4 pound)
1 small onion
Sea salt and freshly ground black pepper
6 small garlic cloves
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh thyme
1/3 cup almond flour
Direction:
1- Put onion, garlic, and 1½ cups of Vegetable Stock in a large pot over the stove. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is whitish, about 10 minutes.
2- Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
3- Blend half the mixture until it gets smooth. Put back the blended mixture into the pot. If necessary, add up to 1 cup of stock to change the consistency.
4- Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
5- Blend the Almond Flour with water until smooth. Stir it into the pot with chowder. Add salt and pepper to taste.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
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