RECIPE CORNER

So, today’s recipe is Corn Chowder:

Bowl of Corn Chowder

Doesn’t that look good? Well, it definitely was. I make it safe for me, but will add suggestions for ingredients that I think would go well, but that I can’t eat.

Yasmine’s Corn Chowder

2 medium sized russet potatoes (or one extra-large)
2 cups sweet corn, frozen is fine
1/2 chicken breast, skinless/boneless, diced into small pieces
6 stalks of asparagus, diced into 1/2″ pieces.
2 stalks celery
1/2 tsp each: dill, tarragon (dried, use a bit more if fresh)
1 tbsp: parsley (dried, use more if fresh)
2 cans full-fat coconut milk (rice or almond or regular milk depending on what you can use)
2 tbsp oil
2 tbsp total: butter/margarine/olive oil (one or a mixture)
1 tsp salt

If you can use them:
1/2 tsp lemon pepper
1/8 tsp red pepper flakes
1/2 lb sausage (instead of chicken), crumbled

Peel potatoes and wash, then cube into bite sized pieces. Place potatoes in a pan. Just cover with water and cook till soft. Drain, keep one cup of the water, and set the potatoes aside.
In large skillet, heat 2 tbsp oil. Add chicken (or sausage) pieces, 1 cup corn, diced asparagus, celery, and herbs. Fry until meat is done.
Put: 1 cup corn, half the cooked potatoes, 1 cup potato water, coconut milk, and butter/margarine into blender. Blend (carefully due to the hot potatoes), until smooth. Pour into soup pan.
Add meat/veggie mixture and salt. Stir until fully mixed.
Heat till steaming.
Serves 4-5 people.
Salt & pepper to taste

 

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How to Make An Allergy-Friendly Corn Chowder
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