10 Nov Corn Chowder – Dairy Free
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| Prep Time | 25 minutes |
| Cook Time | 30 - 35 minutes |
| Servings |
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Ingredients
- 1/2 cup dried porcini mushrooms
- 2 cups water
- 5 ears corn
- 1 1/2 tsp Celtic sea salt
- 2 bay leaves
- 1 sprig rosemary
- 2 carrots
- 2 radishes
- 1 russet potato
- 2 Tbsp extra virgin olive oil
- 1/4 tsp ground black pepper
- Dash cayenne pepper
Ingredients
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Instructions
- Bring 2 cups of water to a boil.
- Put the mushrooms in a bowl that holds at least 3 cups. Pour the boiling water over the mushrooms. Let sit.
- Cut the corn off the cobs. Put the cobs in a pot. Put the kernels in another pot.
- Add enough water to the pot with the cobs to cover them. Add ½ tsp salt, the bay leaves, and rosemary.
- Heat the cobs on high to bring to a boil. Reduce the heat to keep at a simmer.
- Peel and grate the carrots. Cut them into ¼ inch thick rounds. Add the carrots to the pot with the corn kernels.
- Finely dice the radishes. Add them to the corn and carrots.
- Peel the potato. Cut it into ½ inch cubes. Add the cubes to the pot with the veggies.
- Add the oil, remaining salt, black pepper, and cayenne pepper to the veggie pot. Stir well.
- Cook the veggies with the heat just above medium low for 30 – 35 minutes.
- Transfer half of the veggies to a blender. Add 1 cup of water from the mushroom bowl and 2 cups of water from the corn cob pot. Blend until mostly smooth.
- Pour the blended veggies back into the pot with the rest of the veggies.
- Drain the water from the mushrooms. Add the mushrooms to the veggie pot.
- Stir.
Recipe Notes
Serving Suggestions:
- Serve with crackers.