Quick Corn Chowder
Nutrients per serving:
Saturated Fat 0.7g
Monounsat Fat 3.8g
Polyunsat Fat 0.84g
Vitamin A IU 135
Vitamin E 0.8
Vitamin C 3mg
This recipe is courtesy of Dr. Weil’s cookbook: FAST FOOD GOOD FOOD.
A Fast Food Good Food exclusive! An iconic summer soup, corn chowder is too often overly rich with bacon and quantities of butter, cream, or half-and-half, plus the added glycemic load of potatoes. This version uses olive oil and a moderate amount of cashew milk. Of course, fresh corn kernels, cut from the cob, are one of summer’s treats, but the new frozen supersweet corn now widely available allows you to enjoy this soup throughout the year with minimal preparation time. Smoked paprika, a pantry essential, adds greatly to the flavor.
2 tablespoons extra-virgin olive oil
1 onion, sliced
1 pound frozen supersweet yellow or white corn
3 cups vegetable stock
1 cup cashew milk
1 teaspoon smoked paprika or more to taste
Sea salt ad freashly ground black pepper, to taste
6 tablespoons chopped fresh chives
1. Heat the olive oil in a soup pot over medium -high heat. Add the onions and saute, stirring occasionally, until they are translucent and beginning to color, about 5 minutes. Add the frozen corn and stir to mix well. Add the vegetable broth, raise the heat to high, and bring to boil.
2. Cover the pot, lower the heat, and boil gently for 5 minutes. Add the cashew milk, smoked paprika, salt, and pepper, and continue to cook for another minute.
3. Remove the pot from the heat and use an immersion blender to puree the soup. (You can do this in a regular blender, but let the soup cool first to avoid splashing hot liquid.)
4. Heat the pureed chowder over low heat to desired serving temperature. Adjust the seasoning if necessary.
To serve, top each bowl with a tablespoon of chopped chives or a swirl of chive-induced oil.