Corn Chowder
A satisfying creamed corn chowder to warm you up on a cold winter day. Plus, having seconds to look forward to for the
next cold snap.
Recipe: Prep: 1 hour Serves 2 meals
5 lbs. organic frozen corn
4 - 5 medium organic potatoes - small cubes
1 large organic onion - diced
16 oz. organic fire-roasted red bell peppers - diced
16 oz. organic sour cream
2 cups organic chicken stock (collagen)
1/2 cup organic dried chives
1 1/2 tsp. organic garlic - minced
1 tbsp. smoked paprika
1 1/2 tsp. organic lemon pepper
2 tsp. organic ground coriander
2 1/2 tsp. organic ground celery seed
2 tsp. organic thyme
1/4 tsp. white pepper
Put potatoes into saucepan and cover with water and cook until just tender.
Heat corn up in large soup/stock pot with chicken stock until just warm.
Then take out most of the corn with the stock and blend in food processor. Leave 1/3 of corn unblended in soup pot.
Transfer the blended corn back to stock pot and continue to cook over
medium heat. Add in all the seasonings and onions and bell peppers.
When potatoes are done, then transfer them with their water into the
corn chowder soup pot. Stir all together well and when heated through
then add in the sour cream and stir through thoroughly.
Spoon into bowls and serve. Enjoy!
