Corn Chowder

This Chowder is unbeatable during the peak of Corn season when the ears are extra sweet. Just don't overdue it!

1 med Onion -- chopped
6 cups Fresh corn kernels (12 ear) With milk from cob or frozen
2 cups Defatted chicken broth
1 ½ cups milk or 1/2 cream (not ultra-pasturized) and milk
1 Red bell pepper -- chopped
1/2 teaspoon rosemary -- chopped
1/2 teaspoon Dried thyme
1/8 teaspoon Fresh ground pepper Cayenne -- to taste

Preheat a large, heavy saucepan over medium heat for about one minute.
lightly coat with oil. Saute onion for five minutes or until translucent. Add four
cups corn and saute for four to five minutes, until it softens a bit. Add two cups broth
and cook 20 minutes or until corn is very tender. Pour into a blender and puree until smooth. Return puree to saucepan over medium-low heat. Add bell pepper, rosemary, thyme, pepper,
cayenne and the remaining 1 cup broth and 2 cups corn. Stir and simmer ten minutes more,
until thick and creamy

Carrot, Parsnip, Apple Soup

This is one of my favorite autumn soups. I need to come up with a replacement now that Noah is allergic to Apples.
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
2 parsnips, peeled and finely chopped
1 carrot, peeled and finely chopped
1 Granny Smith apple, peeled and finely chopped
1 teaspoon rosemary
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1 14-ounce can reduced-sodium chicken broth
1 cup water
1 teaspoon cider vinegar
1-2 boneless skinless chicken breasts, cut into bite-size chunks

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion, parsnips, carrot, apple, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add broth and water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are very tender, about 10 minutes.
2. Transfer the soup to a blender; add vinegar, cover and pulse until it forms a chunky puree. (Use caution when pureeing hot liquids; see Tip.)
3. Clean the pot, return it to medium-high heat and add the remaining 1 teaspoon oil. Add chicken and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Pour the soup back into the pan. Cook, scraping up any browned bits from the bottom of the pan, until heated through, about 1 minute.
Cover and refrigerate up to 3 days or freeze up to 3 months.

If you want to cut down on cost omit the chicken and serve with Grilled Whole Wheat Cheese sandwiches, also goes well with a dark brew beer.

Peanut/Walnut Sauce

We just had this tonight and it was a success! I adjusted the recipe to remove allergens for our family....

6 garlic cloves, peeled (or 1 large elephant garlic clove)
2 inches fresh ginger peeled
1 large bunch of cilantro
1 Tbsp Olive Oil
1 Tsp oriental hot Chili Sauce (optional)
1 cup crispy peanuts or walnuts
3/8 cup naturally fermented soy sauce
3 Tbsp rice vinegar
1/2-1 cup chicken stock or coconut milk

Place all ingredients in a food processor or blender and combine until a smooth paste, or sauce forms. Heat in a double boiler over medium heat until a serving temperature.

Special Diet Note: If you are on the candida diet omit the EVOO, hot Chili Sauce, Rice vinegar, and reduce nat. Fer. Soy sauce to 1 tbsp, and use Walnuts, and a hit of fish sauce!

Serve with Chicken left over from making stock, roasted chicken, or whatever other type of chicken or meat you would like. I have had this with beef, never fish or pork.

Side dish suggestions:
  • Rice or quinoa
  • peas, carrots
  • broccoli
  • spinach
  • or a salad