DOWNLOAD THIS RECIPE AS A PDFWhen preparing this dish, I want you to try and practice mindful eating. Be aware of what sensations you are feeling within the present time and select foods that you feel like eating alongside the corn dish and understanding what foods will also benefit your nutrition and health. A good place to start would be adding a protein source, enjoy!
- PREP TIME: 35 mins
- TOTAL TIME: 1hr 10 mins
- SERVINGS: 6 servings
Ingredients
- 900g of corn kernels
- 100g unsalted butter
- 1 medium onion, diced
- 2 bunches shallots, thinly sliced
- 2 cloves garlic, minced
- 4 small new potatoes, cut into chunks
- 1 jalapeno pepper, minced (Optional)
- 1 1/2 cups milk
- 1 1/2 cups vegetable broth
- 1 cup chopped fresh coriander
- Ground black pepper to taste
Method
- Drain corn kernels into a bowl. Reserve 200g
- Mince or finely chop garlic, finely slice shallots and dice onion. Cut potatoes into 2cm chunks, mince jalapeno if using. Chop coriander.
- Melt butter in a large saucepan over medium-low heat. Add onion, shallots, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved corn. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes.
- 4Season chowder with coriander and pepper to serve.
NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.
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