by Sunchowder
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Sunchowder's Notes:
Expand1 Medium Onion, chopped fine Ask a question about this ingredient
6 cups Rice Milk Ask a question about this ingredient
3 Medium Russet Potatoes, peeled and cubed Ask a question about this ingredient
5 Ears of Fresh Corn, Kernels removed, reseve corn cobs Ask a question about this ingredient
2 teaspoons Kosher Salt Ask a question about this ingredient
1 teaspoon Fresh Ground Pepper Ask a question about this ingredient
2 tablespoons Fresh Chopped Chives for Garnish Ask a question about this ingredient
2 tablespoons Canola Oil to saute onions Ask a question about this ingredient
Pour your 2 Tbsps of canola oil into a heavy Dutch Oven or soup pot. Add the chopped onion and cook until translucent. Add the rice milk (or regular if you prefer), peeled and diced potatoes, corn and the reserved corn cobs into the pot. Cover and bring to the boil, turn down the fire and cook on medium heat for about 1 hour. Remove the cobs. Using an immersion blender, puree the chowder as much as you prefer and add your salt and pepper. You can mix the chives in at this point or you can ladle your soup and garnish each one with a bit of the chopped chives.
Ask a question about this stepJust saw this and so pleased that you tried it! I love the addition of Kale and and I sure the Cow's Milk made it so much richer and delish :)
My recipe looked so lonely that I had to post something here..... :)
I just made this and used what I had on hand, which was cow's milk, not rice milk. Also, I added chopped kale right at the end for some extra nutrients. It didn't look like corn chowder, but it tasted like it and it was delicious! Thanks for the recipe