Monday, June 1, 2009

Summer corn chowder-Mcdougall June 09 newsletter

AGAIN I forgot to take a photo until it was almost gone! THis is wonderful.

This is from Mary McDougall's newsletter (June 09)-She gave this different version -It is wonderful I used frozen yellow and white corn. I also used a can of white corn for the blender part.

Summer Corn Soup
This is a variation on the Corn Chowder from the July 2002 newsletter. This one uses a few more vegetables and is not quite as spicy.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 6

4 cups fresh corn kernels (see hint below)
2 cups rice, soy or almond milk (I used almond--really tasty in this)
2 cups vegetable broth (see note below in red)
1 onion, chopped
1 green, yellow or orange bell pepper, chopped (I used yellow)
1 small zucchini, chopped (I used a large one)
2 tomatoes, seeded and chopped (I only had patio tomatoes)
Several twists freshly ground white pepper
¼ cup slivered fresh basil leaves
Dash sea salt, optional
I added a few sprigs of parsley

Place 2 cups of the corn in a blender jar with the non-dairy milk of your choice and process until smooth. Set aside.

Place about ¼ cup of the broth in a large soup pot. Add the onion, bell pepper, and zucchini. Cook, stirring frequently until vegetable are fairly tender, about 5 minutes. Add the remaining broth, the remaining 2 cups of corn kernels and the tomatoes. Bring to a boil, reduce heat and simmer for 5 minutes. Add the blended corn/milk to the pot along with the pepper. Heat through, but do not boil. Stir in the fresh basil and sea salt. Serve at once.

Hint: Frozen, thawed corn kernels may be substituted for the fresh corn, if desired, although the fresh corn gives the soup a more vibrant flavor.

Note-- for home made vegetable broth without gluten or msg go here:

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