This delicious corn chowder is definitely a crowd pleaser. It can be served as a soup or it is filling enough to be a light meal. It is adaptable as well, the corn is a wonderful cooling food for summer heat, while the thickness of the chowder makes a warming and filling dish for the winter. Adjust the amount of liquid to make it a lighter summer soup or a thick winter chowder.
While the whole soup is extremely nutritious, I like to add turmeric to this soup. The addition of the turmeric not only gives the soup a beautiful golden color but it also provides you with the wonderful healing properties of turmeric, these include, antibacterial, anti-inflammatory, anti-tumor, antioxidant, antiseptic, carminative, digestive, and diuretic properties.
Turmeric also helps to detoxify the liver and balance cholesterol levels. Recent studies show that turmeric can play a role in the prevention of Parkinson’s Disease and Alzheimer’s Disease. Therapeutically turmeric is also used to help treat, cancer, diabetes, digestion, gallstones, indigestion, IBS, and parasites. Turmeric is also used to regulate the female reproductive system and to help with lactation problems. Turmeric taken internally, or used externally in a poultice, is also useful in treating acne.
All that, from just a little shake!
- olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 zucchini, chopped
- 1 sweet potato, chopped
- 1 liter water
- 2 cans corn, drained
- 3 cups rice milk or oat milk
- 1/4 cup well-rinsed quinoa
- 1/2 bunch coriander or parsley
- 1/4 tsp turmeric
- 1/4 tsp hot pepper (optional)
- salt and pepper
Heat the oil in a soup pot. Add the onions and saute for 2 minutes. Add the remaining vegetables and saute for 2 minutes more or until the vegetables are slightly wilted. Add the water and bring to a boil. Lower the flame and simmer for 10 minutes. Add the remaining ingredients and simmer for 15 minutes more.
Puree and serve.