Late summer and fall is a great time for corn chowder. I love making this recipe after BBQing the corn on the grill and brushing with oil and balsamic, then cutting it off the cob. This gives the corn a great depth of flavour.
I cook this corn for one meal with other sides and then use the extra corn for chowder. I plan to serve this on Thanks Giving to our small gathering. A holiday suggestion: if you don’t overeat you will allow for good and comfortable digestion. After all, we are a Digestive Centre.
Ingredients
- Avocado oil or high-heat oil of choice
- 1 liter filtered water (or less as needed)
- 2 cloves garlic, crushed or diced
- 1 yellow onion, peeled & chopped
- 2 stalks celery, chopped
- 2 cobs of fresh corn (or non-GMO frozen)
- 1 yam, diced
- 2 medium potatoes (or 1 large), diced
- 2 medium carrots, diced
- 1 can organic coconut milk
- ½ to 1 tsp dried, crushed red pepper flakes
- Fresh lime or lemon juice to taste
- Unrefined sea salt & black pepper to taste
Directions
- In a large stockpot, heat your oil of choice (avocado oil works wonderfully for high heat). Add chopped onion, garlic, and celery; cook until softened.
- Add red pepper flakes and black pepper to taste.
- Add corn sliced fresh off the cob (or frozen), stir well, then pour in coconut milk and half of the filtered water. (Note: only add half the water initially—you can add more later if the stew is too thick).
- Stir in diced yams, potatoes, and carrots. Let simmer covered for approximately 15 minutes until vegetables are tender.
- Taste the chowder and add fresh lime juice and sea salt until the flavor is balanced to your liking.
Happy Thanks Giving! May you eat enough, but not too much this holiday. Gratitude is an essential lesson in our wellness journey.
