I made this corn chowder for my husband, my 7 month old, and myself the other night, and it went over very well with everyone... Its warmth was a great contrast to the chilly January evening we were having here in Western Massachusetts. Plus, I love serving potato based dishes for dinner because the minerals and starches they contain naturally relax the body, making sleep come more easily.
3 cups ORGANIC corn kernels (conventionally grown corn is mostly Genetically modified these days)
1 yellow onion, roughly chopped
3-4 yellow potato, such as Yukon Gold, cubed (leave the skins on for more nutrients/fiber)
4 c. vegetable stock (I like Pacific brand)
1 c. almond milk (blend 1/4 c. almonds with 1 c. water to make your own!)
sea salt and black pepper to taste
3 T. fresh chopped basil, for garnish
Organic Butter or Flax Oil
Toss the first 6 ingredients into your slow cooker. When the potatoes are soft, the soup is done. You can serve this corn chowder as-is- Or, blend it with a handy dandy hand blender to create a creamier consistency.
Garnish with fresh basil and Flax Oil (for a vegan meal) or Organic Butter (for a Vegetarian one). To round out the meal, a massaged kale salad would be lovely- or even some steamed broccoli sprinkled with oregano! Enjoy :)