Tag Archive for: corn

Corn and cod chowder

Corn and Cod Chowder

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We found this Corn and Cod Chowder recipe, and it was delicious. We used organic milk products, but I still ended up feeling miserable (bloated, heavy) after consuming dairy. I learned a few years ago that I’m lactose, casein, and whey intolerant.  So we made adjustments by replacing the dairy products with plant-based milk. As always, we use organic ingredients with almost everything especially the potatoes (on the EWG dirty dozen), broth and bacon. If you are gluten-intolerant, you can use GF flour as well. This recipe is especially delicious when corn is in season.
Ingredients
3 slices organic bacon, halved
8 scallions or green onions, thinly sliced, whites and greens separated
1 1/2 teaspoons finely chopped garlic
2 tablespoons all-purpose flour or gluten-free flour
2 medium Yukon gold potatoes, diced into 1/2-inch pieces
2 cups almond milk (or 2 percent milk)
2 cups low-sodium vegetable or chicken broth
2 teaspoons finely chopped fresh thyme
1/2 teaspoon kosher or Himalayan salt
1/4 teaspoon ground black pepper
3/4 pound cod, skin removed, chopped
2 1/2 cups fresh or frozen corn kernels
1/4 cup plant-based half & half  Califia Farms Better Half unsweetened
Directions

In a large saucepan, cook bacon over medium heat until crisp, about 5-6 minutes. Transfer to a paper towel-lined plate; crumble. In the same pan, sauté scallions or green onion whites for 2 minutes. Add garlic; sauté for 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt, and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

If you have enjoyed this corn and cod chowder, leave a comment below.

Crockpot Pork Tortilla Soup

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Crockpot pork tortilla soup is great way to use any leftover meats.  You can add an extra can of beans or make it vegan. I had leftover pork roast so this worked really well!

*Remember when cooking with garlic, chop it first as you want it to rest for 10 minutes before cooking. This allows the beneficial allicin to form and will remain intact during cooking.

As always, use organic ingredients when possible, especially with animal products. We are fortunate to have a local farmer that provides chicken, eggs, and pork using non-GMO, organic farming methods.

Ingredients

1 Tbsp coconut oil

1/2 cup chopped onion

3 cloves minced garlic (chop 10 minutes prior to cooking)*

1 diced pepper (red, yellow or orange)

1 diced sweet potato

1 Tbsp no salt taco seasoning (see my homemade no sodium recipe)

1 1/2 tsp cumin

1/4 tsp chili pepper flakes (we like it spicy so added a bit more!)

1/2 tsp coriander

1/2-1 pound chopped roast pork (or substitute any leftover meat)

32 ounces of low sodium organic broth

1 – 28 oz can diced organic tomatoes

1 – 15 oz can organic black beans, rinsed

1 – 6oz can organic tomato paste

1 cup fresh or frozen organic corn

Organic corn chips

Chopped cilantro (optional)

1 avocado, chopped (optional)

Lime zest and juice (optional)

Directions

Add 1 Tbsp coconut oil (or 2 T broth) and the chopped pepper, onion, sweet potato, and garlic to a large soup pan, or use the Saute feature on your Instapot. Saute for 5-10 minutes. I chop my sweet potatoes into small pieces to help them cook faster. Add the seasonings (cumin, coriander, and chili pepper flakes) after the first 5 minutes.

Next, add all remaining ingredients. Slow cook or simmer for at least two hours.

Once plated, add 1/4-1/2 chopped avocado and the cilantro (about 1/2 tablespoon).  You may also want to ask a bit of lime zest and a squeeze of lime juice.

The organic corn chips can be used as a scoop for your soup (you’ll still need a spoon) or crush into small pieces and sprinkle on top! Enjoy!!

 

 

Roasted Edamame Salad

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Roasted Edamame salad is a great summertime salad with fresh tomatoes. You can eat this as a meal as edamame is a great source of complete protein. It also works as a hearty side dish.

Ingredients:

  • 12-16 ounces fresh or frozen shelled edamame (soybean), non GMO or organic
  • 1/2 cup fresh organic corn kernels
  • 1/4 cup finely diced scallion or green onion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped fresh tomato
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon red wine vinegar

Preparation:

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.

Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Serves 4