They say we need a minimum of at least 5 fruits and vegetables a day to stay healthy.
Lots of people complain that they can't eat five a day!.
Not to worry. Most of my recipes provide at least five and sometimes more life giving fruits or vegetables. This recipe for Summer Corn Chowder is full of health giving vitamins, minerals, and antioxidants. It is a perfect choice to make use of the abundance of fresh summer produce.
I live near a local farmers market that grows non GMO corn! Freshly picked means the produce had a chance to ripen on the vine. When fruits or vegetables ripen on the vine, they gave a much richer vitamin and mineral content. Produce that is shipped from other countries or across the states, need to be picked green and ripen without the same nutrients.
I love soup and eat it all year long regardless of the weather. I made this recipe this morning despite the hear. It has a rich inviting yellow color that comes from the carrots and is packed with green cabbage which is known to contain many anti-cancer immune building properties. This is one healthy soup! Enjoy.
The bloggers community is sponsoring a Summerfest celebration .
This week's focus is on corn.
This is my corn recipe contribution...
Summer Corn Chowder
2 cups organic carrots, diced
2 cups green cabbage, chopped small
2 cups organic potatoes, diced
1 cup onions, chopped small
1/2 cup parsley, chopped fine
2 TBSP. butter ( or substitute olive oil)
Olive oil spray
1/2 cup lite coconut milk ( or any milk product)
4 cups of vegetable broth ( see recipe at bottom of page ,and make the broth first to use in this soup)
salt and pepper to taste
2 cups fresh raw corn cut off the cob
Chowder Directions: ( see step by step pictures below)
Spray a large deep skillet ( like a dutch oven type) with olive oil spray. Add butter and saute onions, carrots, potatoes, and cabbage stirring frequently for about 6 minutes. Add parsley, vegetable broth, and lite coconut milk, 1 cup of corn, salt and pepper to taste. Stir and cook on low for another 10-15 minutes until vegetables are very soft. Take out 2 cups of soup and puree in blender and then return it to soup. Add the other cup of raw corn. Serve or refrigerate..
|Slice carrots into 4 sticks and then dice carrots small|
|Prepare the vegetables: Chop all potatoes, onions, cabbage, carrots and parsley|
Spray deep skillet with olive oil spray, butter and saute vegetables for 6 minutes, stirring frequently
|Make your own vegetable broth for soup and add to vegetable mixture|
|Save vegetables and puree ( add some water) ; save to add to soup|
|Add pureed vegetables, coconut milk, parsley to soup and cook until all vegetables are soft|
|Add raw cut corn to finished soup|
|Makes about 8 cups of soup |
I am new at blogging, so I would appreciate if you leave me comments .. thanks
Before eating the soup, sauté /2 onion and 1 more cup of raw corn in butter, sea salt, and fresh group pepper .When the onion is translucent, add soup to the pan to heat it up.. the extra butter.. YUM!!
Make your own vegetable stock:
Vegetable Broth Ingredients (For healthiest results use organic vegetables)
6 cups water
potato skin from 4 organic potatoes ( or more)
2 organic carrots
2 stalks organic celery
1/ 2 cup organic parsley
1 organic onion, diced
Put all ingredients into a pot and bring to a boil. Simmer until vegetables are very soft. Strain liquid to use as vegetable broth in the soup.
However, save the cooked vegetables, add additional 1 cup of water , put in a blender and blend until smooth. This can also be added to the soup at the end.
If you do not want to make your own broth.
Use prepared vegetable broth and then take 2 cups of the finished soup, puree and add back to soup.