Tuesday, September 24, 2013

Roasted Corn and Potato Chowder

Yay for local food! I got all of these ingredients at the local farmers market, and from a nice donation from my auntie from her garden :)

It definitely made me put my mind to work because I've got a whole lot of fresh veggies to use up now before they go bad! but lets be real here.. that shouldn't be a problem.

This recipe is animal friendly as it is vegan, easy to make, and very filling. I will say one negative thing though, and that is only to warn those with sensitive or unbalanced blood sugar, because this soup is a little high on the glycemic index. It is whole foods, and using all fresh and local ingredients so that the fragile vitamins and minerals are still in abundance, however corn and potato are generally high on the glycemic index. So I'm just letting you know! A friendly heads up :)

This recipe is a puree, so you do need to have a hand blender or a blender to make it. I haven't tried it without pureeing it, although you would still get the same flavours, it just wouldn't be the same if it wasn't a puree! 

This is how I remove the corn from the cob. Just hold the cob vertically and make sure you have a good hold. Then just cut downwards!
The corn is all ready to be roasted! 
This is how the corn should look after it has been roasted.
The cut up onion awaiting to be sautéed! Don't waste time mincing the onion. It will just be pureed later! 
This is the kombu that I use in all of my soups.
Yuuuuuuumm!!!!
The final result :)
Roasted Corn and Potato Chowder

Ingredients:

1 Tbsp Coconut oil
1 Large onion (Don't waste your time and tears cutting the onion into small pieces. Just cut them off the onion and leave them big!)
4 Cloves garlic (once again, don't waste your time mincing it. Just cut it about 4 times to get thin long pieces and it's good to go!)
8 Cups low sodium vegetable broth
1 Piece of dried kombu
5-6 large potatoes cut into about 2" cubes (Any kind of potato will do, and leave on the skin for fiber!)
2 1/2 C Roasted corn (This was the yield from 3 cobs. I separated the corn from the cob by simply cutting it off. I then put in on a pan baking pan lined with parchment paper and roasted it at 400° for about 20 minutes. The corn will be a little brown on the outside and that is when it's ready!)
1 Tsp ground thyme. (You can also use the fresh stuff if you have it around! Just use about 2 sprigs and that should get the flavour job done)
1/2 Tsp smoked paprika
1 Tsp mineral salt
1 Tsp pepper

Directions:

Get out your large sauce pan! Turn the element on to medium heat and heat it up. Add the coconut oil. Once melted, add the onion and and cover it up with the lid. This will bring out more of the oniony flavour in to the soup!

Add the garlic after about 2-3 minutes and cover up again for another 2 minutes. 

Get your brother ready and pour it in once the onions and garlic really start to produce a strong aroma! Add in the cubed potatoes, corn, kombu, and broth. 

Add the thyme, paprika, and salt. Once the soup has come to a low boil, turn the element down to low heat and let simmer for about 1-1.5 hours (or until you can put a fork into the potato easily).

Look for the kombu and remove it. It shouldn't be too hard to find because it will have expanded to about 3 times its original size by now. Take it out carefully without burning yourself and lay it on a cutting board to cool off. It should only take about a minute or so to cool off.  It feels really gooey and slimy which is why a really sharp knife comes in handy so that it doesn't slip around. When it is cool enough to handle, start by cutting length-wise into strips and then cutting those into small pieces from there. Once you're done, put it right back into the soup (no need to waste right?).

I, myself, don't have a hand blender so I use the same blender to puree soups that I use for smoothies (I would not advice to use a plastic blender for this. Use a glass one only please!). Start by scooping in 2-3 ladles full at a time into the blender and pureeing. Do not fill the blender up more than half way! 

Be careful to always start on low speed, and then work your way up to medium and high. Also always make sure that you put a tea towel on top of the lid and make sure to hold it down tight when you turn the blender on. Seriously guys, this can get dangerous hahaha I've burnt myself many times from pureeing soup and by following the instructions above I've finally left burn-free from the kitchen after making pureed soups!

Pour the puree into a separate large bowl.

Do this step until all of the potatoes are pureed, and leave the stubborn corn that is still in the sauce pan that refused to get blended amongst it's other corn friends. It's nice to leave a little bit so that you have a nice soft crunch while eating the soup!

Once most of the soup is pureed, add it back into the saucepan with the heat still on low. Add a little more salt and pepper to your liking.

That's about it! Feel free to thinly slice some fresh parsley and add it on top. It will taste good, and also make a nice presentation for guests!






Disclaimer: I am not a doctor. I am an RHN-Holistic Nutritionist. The health information contained herein is to share my knowledge and recipes. Any information provided is not intended to treat or cure any disease, or to replace any discussions with a health care provider. You, the reader, are personally responsible for ensuring the safe application of anything described herein. Read the Scope of Practice, as well as the Code of Ethics of an RHN-Holistic Nutritionist.

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