Spicy Corn Chowder

This corn chowder is slightly sweet, slightly spicy, and yummy!

Ingredients:

• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 tablespoon coconut oil
• 1 tablespoon San-J Gluten Free Reduced Sodium Tamari, or other brand
• 2 cloves garlic, smashed
• 1 medium sweet potato, peeled, chopped
• 1 cup sweet corn kernels, removed* from 2 ears of corn, divided
• 3 cups homemade Simple Vegetable Broth or gluten-free store-bought brand, divided
• 1 tablespoon nutritional yeast
• Dash cayenne pepper
• 1/2 teaspoon Himalayan salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• Desired amount of deluce seaweed flakes, to garnish (optional)

Directions:

1. Remove corn kernels from the two cobs. See the below kitchen tip to learn how. Place the kernels in a bowl and set aside until ready for use.
2. In a large pot, sauté over high heat the onions and celery, for 5 minutes or until onions are translucent.
3. Add potatoes, 1/2 cup corn kernals, and 2 1/2 cups vegetable broth. Reduce heat to low, then cover and simmer for 15 minutes or until potatoes are soft. Remove from heat and let sit for 5 minutes or until slightly cool.
4. Carefully transfer to a high powered blender container. Add the nutritional yeast, turmeric, cayenne pepper, Himalayan salt, and black pepper. Blend on high speed for 1 minute or until smooth. Return the blended mixture to the large pot. Add the remaining vegetable broth and cook over medium heat, occasionally stirring until hot.
5. Ladle into 4 serving bowls, top with remaining corn kernels, and sprinkle with deluce seaweed flakes to garnish, if using.

Variations:

1. If you don’t want it spicy, omit the cayenne pepper. If you want it extra spicy, add a little more.
2. For a chunky chowder, after returning the blended mixture to the large pot, don’t add the remaining vegetable broth. Instead, add an additional stalk of celery, diced, and 1 large carrot, diced. Cook over medium heat, occasionally stirring for 5 minutes or until the vegetables are tender.
3. Serve with Flax Seed Crackers, which can be crumbled over the soup if desired.

Yield:
Makes 4 servings

Kitchen Tip: To remove kernels from an ear of corn, pull of the husks and silks, rinse the ear, then use a sharp chef’s knife to cut off the stem. Place the ear on a cutting board, cut side down. Hold the top of the ear, then starting at the top with your knife and working downward in a sawing motion, cut away the kernels. The season for sweet corn is in the summer months, and at its best in July and August. However, frozen that thawed corn kernels can be used whenever fresh corn is not available. If you like this kitchen tip go to: More Kitchen Tips. There you will find a variety helpful tips to make your time in the kitchen more enjoyable.

P R I N T