Always try to use Organic when possible with no added salt, sugar, artificial sweeteners, colors or preservatives. The below does not have to be exact!
Food Items:
- 1 medium yellow onion (diced)
- 5 small garlic cloves, minced (about 1 tablespoon)
- 6 to 7 cups Vegetable Stock (low sodium or no salt added)
- 6 cups fresh or frozen corn kernels (24 ounces frozen)
- 2 large russet potato (cut into bite-size cubes) (about 3 cups)
- 1 medium red bell pepper (diced)
- 1 teaspoon finely chopped fresh parsley
- 1/4 of Cayenne Pepper (or more to your liking)
- 1/3 Cup almond flour
- 1/3 Cup of filtered water
- Small dash of Himalayan Salt
- Freshly ground black pepper as much as your pallet would like
1. In a large Soup/Stewpot place prepared onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
2. Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
3. Transfer half of the mixture to a blender and blend until smooth. (Be careful, do in small amounts and it is HOT). Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.
4. Add the bell pepper, parsley, black pepper, and cayenne. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
5. *****While that is cooking, place the Almond flour and 1/3 cup of water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste.
Serve hot.
Storage: Cool soup completely and transfer to an airtight glass container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.
