CREAMY GLUTEN-FREE CORN CHOWDER

The soup uses fresh corn so you can make a wonderful corn stock from the husks, scrape all of that natural corn cream out, and enjoy the fresh and sweet corn kernels.

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Fresh Ingredients

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1. Gently cut off the kernels using a sharp knife.

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2. Use the back of the knife to press and scrape down the ear to remove any of the remaining kernels and the ‘cream’ that is left behind.

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3. Slice up the scallions. The green portion will be used as garnish at the end.

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4. Heat up the olive oil and saute the onions. Then add in the broth.

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5. Bring this all to a boil and then turn down to a simmer for 10 minutes. Then remove the corn cobs and discard.

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6. Add the corn kernels and the corn ‘cream’. Stir to combine, then bring to a soft boil and let cook for 5 minutes. Add the cornstarch mixture.

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7. Once the cornstarch thickens the mixture, add turmeric and ground pepper. Finally, use an immersion blender to blend the mixture. Leave a few chunks behind!

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Serve & Enjoy!

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