Recipe of the Week: Cheezy Corn Chowder

Even though we didn't really celebrate Thanksgiving per se this year (remember that us Canucks are a bit ahead of our American neighbors), we certainly had lots to be thankful for today. We woke up to yet another gorgeous sunny 'Indian Summer' morning. Later on, we all went for a walk on the trail below our new home to take in the fresh autumn air, fragrant with fallen leaves, and catch some of that precious sunshine.

On our return, we got busy whipping up a feast: mixed green salad with Tomato-Tahini Dressing, carrot, parsnip and zucchini pasta served with Sprouted Almond Sauce and marinated Portobellos, and the following Corn Chowder which is to live for. Sooo creamy and delicious!


Cheezy Corn Chowder
Posted by Snowdrop on Raw Freedom Community

Serves 2-3

1 c corn kernels
1 clove garlic
1 T onion
1/4 c cashews
2 T nutritional yeast
4 baby carrots (or 1 regular one)
1/4" ring of red pepper
2 T olive oil
1/2 - 1 t psyllium (depending how thick you wish chowder to get)
1 t cumin
1/8 t nutmeg
1 T parsley
1/2 t salt
Ground pepper to taste
2 c water

Blend in hi speed blender till very creamy.

Add :
1/4 c more corn kernels
1 T parsley

Warm up on stove till warm enough to eat.

Bowl up and garnish with additional minced parsley & fresh ground pepper.

Snowdrop's Note: You can use fresh or frozen corn -I used frozen today because it is winter and there is no fresh corn available. I didn't use miso, but a light miso would easily replace the salt & add a deeper dimension of flavor.

Carmella's Note: I didn't change a thing to the recipe and it turned out fabulously!

Enjoy!