Gluten Free Summer Corn Chowder
Tonight was the night to do something with those yummy summer veggies before they bit the dust. I looked up Corn Chowder and Potato Corn Chowder and they all called for cream or other heavy things I didn't want in my soup. So I set out to come up with a healthy alternative that would still have that creamy feeling without the guilt. This particular recipe makes 4 servings.
Ingredients1 head of cauliflower
3 ears of corn
2 cups of low sodium organic chicken broth
1 small onion diced
1 clove of garlic minced
1/8 tsp Himalayan sea salt
1/8 tsp white pepper
1/8 tsp cayenne
DirectionsSteam cauliflower until tender. Boil the corn leaving it a bit al dente. This is where my trusty double decker pot with steamer basket comes in handy. The corn is cooking underneath.
Saute the onion until a nice caramelization begins to form. Add garlic and cook just a minute longer.
Vitamix blender. I swear I should be a salesman for them. It just made a night and day difference in my kitchen. Now I can't imagine cooking half the things I do without it. Add cauliflower, onions, garlic, chicken stock, spices and 3/4's of the corn to the blender. Start out on low and turn it up to high. Let it blend for 4-5 minutes so that the soup gets nice and hot. Just before serving, add the remaining kernels to the soup and stir it to incorporate.