Funnily enough, the stores are still full of summer produce and corn is abundant (especially in my fridge). So a corn chowder was the winning solution.
BLEND until smooth
- 1 clove of GARLIC
- 1 tbsp SEEDED MUSTARD
- 1 tbsp MACADAMIA BUTTER
- 1 tbsp of STOCK POWDER or AMINO ACIDS
- 1 cup fresh CORN KERNELS
- 1/2 red CAPSICUM
- 1 cup grated ZUCCINNI
- and a little water as needed.
(I like to get the veggies warm by placing in kettle boiled water for a few minutes before blending, to take them from fridge temperature to something closer to warm)
THEN ADD for texture
- 1/2 cup fresh CORN KERNELS
- 1/4 cup grated ZUCCINNI
If it isn't warm enough, lightly heat using a double boiler method.
GARNISH with chopped parsely and black pepper.
Its simple, super quick to prepare, the flavour is balanced, and its satisfying for a cold night.
You could make a great spicy version with some cayenne, dukkah, or chipotle powder. It could be made a little creamier with the inclusion of a nut milk.
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