Recipes
Hallelujah Corn Chowder
Submitted By: Rhonda Malkmus
Hearty, tasty, and healthy! Perfect for any time of year.
Ingredients
- 2 Tbsp coconut oil (omit if steam sautéing)
- 3 cups distilled water (or vegetable soup stock)
- 2 cups almond milk
- 1 small onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 4 cups raw or frozen corn
- 1 clove garlic, peeled and minced
- 2 cubes vegetable bouillon (optional)
- 1 Tbsp whole-grain flour
- 1 Tbsp dried parsley
- 1 tsp Celtic sea salt OR Himalayan salt
- Pinch of cayenne
Directions
- Place coconut oil in a large skillet over medium heat (or steam saute with water).
- Sauté onion, celery, carrots and garlic until onion is translucent.
- Bring water or soup stock to a boil. Add corn, vegetables from the skillet, and bullion (if using).
- Reduce heat to low and continue simmering until all vegetables are tender.
- Remove ½ of the soup and allow to cool before putting in a Vitamix or other powerful blender.
- Add flour and seasonings to cooled soup and blend until creamy.
- Add blended soup back into unblended soup in soup pot and cook, stirring constantly, until chowder thickens.
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