Tuesday, March 17, 2009

Corn Chowder

I love few things more than a thick creamy chowder with lots of cream...but not really something one can have too often for obvious reasons. This is a very easy and healthy recipe for a thick, creamy and satisfying chowder.


Serves 4-6

  • 5-6 medium sized potatoes (I used red)
  • 1 15 oz. can corn with liquid
  • 1-2 cups unsweetened plain almond milk (you could use milk)
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 pinch cayenne pepper
  • salt and pepper to taste


Cut the potatoes into quarters and boil until soft, about 10 minutes. Puree the potato, with the skin on, in a food processor. Stir in the almond milk, as well as the seasonings. Add the potato mixture to a large sauce pan as well as the can of corn with liquid. Heat to desired temperature and thin with water if necessary.

Recipe inspired by The Summertree Cafe

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