Who LOVES corn?! Nothing beats in-season, fresh sweet corn. Most people think of corn as a vegetable, but it’s considered a whole grain. Like wheat or rice, it contains lots of fiber, healthy fat, and carbohydrates. I enjoy making my corn chowder with red potatoes, skin on, herbs and lots of flavor, and a nut or plant based milk like almond. A nourishing, figure friendly, gluten free and vegan style dish to enjoy. It’s super simple to create, with fresh ingredients, and so delicious! Simply a crowd pleaser. Hope you enjoy.

 

Serves: about 4

 

INGREDIENTS:

1 tbsp olive oil

1/2 onion, diced

2 garlic cloves, minced

1/2 green bell peppers, diced

5 ears of fresh corn, steamed

3 medium potatoes, diced (1/2 inch)

2 1/2 cups almond milk

1/2 tsp sea salt, to taste

2 tsp thyme, dried

2 tsp parsley, dried or fresh

1/2 tsp tumeris

1.8 cayenne pepper

2 tsp flour

 

INSTRUCTIONS:

In a saucepan, on medium heat, heat the live oil. Sautee onion, garlic, bell peppers until softened for about 3-5 minutes; medium heat.

Add the fresh corn, potatoes, herbs, tumeric and cayenne; blend well. Bring to a boil. Let simmer on medium-low heat for about 6-8 minutes,or until the potatoes are crisp tender.

Combine the flour mixture with 1/2 cup milk in a bowl; blend well. Gradually add the flour mixture to the pot; stirring occasionally for about 5-8 minutes, or until slightly thickened.

Garnish with herbs. Serve in decorative bowls scooping with a ladle. Enjoy!!

 

NUTRITIONAL VALUE: calories 335, total fat 20g, sodium 20mg, potassium 827mg, total carbohydrates 34g, dietary fiber 6.2g, sugars 6g, protein 5.5g, vitamin A 7%, vitamin C 68%, calcium 3% and Iron 20%. High in vitamin B6, low in fat, and high in vitamin C.

 

 

 

 

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