I was craving a hearty, creamy soup for lunch and yet still wanted to stick to my healthy January goals. I went to the Blue Zones to find something to make and found this Creamy Corn Chowder recipe. It was perfect, especially since I had all the ingredients on hand and it was very quick to prepare. By making use of frozen corn niblets this is a great chowder to turn to when you want something fast and easy. The only thing I did differently was omit the almond flour because of a nut allergy. I substituted about a tablespoon of regular flour mixed in a bit of water. The pureed soup is thick already so I didn't find it needed much more. Also, the potato really adds a creaminess, along with the corn so it turns into a definitely satisfying chowder without the addition of any cream at all!
You can find the recipe HERE. I absolutely loved this soup and the recipe yields a whopping 10 cups. I simmered it up in my giant Dutch oven then portioned out enough for the rest of the week in the fridge and a few containers for the freezer. A+ recipe in my book!
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