SWEET CORN SUMMER CHOWDER
Servings: Two adult and one baby
– 3 ears raw sweet corn
– 1/2 large cucumber, peeled and diced
– 1 T <nutritional yeast flakes>
– 1 T <flaxseed oil>/cold-pressed olive oil
– 1 tsp dried oregano
– 2 tsp ground cumin
– 1 tsp dehydrated onion powder (opt)
– 1/2 C water
– 2 tsp Miso, thinned with 2 T water
– pinch of cayenne pepper
– 1 tsp garlic powder
– 1 C mixture of the following minced veggies:
red bell pepper, celery, parsely, onion
Cut corn off cobs, setting aside the kernels from one of the cobs. Put into blender the remaining corn, and all other ingredients except the grown-up extras and blend until smooth, adding small amounts of additional water as needed. Pour soup puree into bowls. Stir the grown up extras, into the adult servings as well as the reserved corn (from the one ear). Serve at room temperature or chill.
Variation: To serve as a ‘Creamed Corn’ side dish rather than as a chowder, add additional freshly cut corn and more minced veggies.
This recipe can be found in Baby Greens, which offers a lively mix of nutrition education, philosophy, recipes, and activities for enhancing the relationship between parents, children, and their food.