California Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp olive oil1 tbsp gluten-free flour (I use millet)2 cups california style veggies (broccoli and cauliflower mixed)1/3 cup corn kernels1/2 cup unsweetened rice milk (or other dairy free milk)1/2 cup stockSpices to taste: sage, sea salt, garlic powder, onion powder, paprika, fresh ground pepper
Make a roux by heating the olive oil in a saucepan and mixing the flour into it to make a paste
Add the milk substitute and stir constantly until well mixed.
Add the stock and allow the mix to simmer and thicken
Cook the vegetables until they are soft (steam or microwave if frozen)
Grind 3/4 of the vegetables into a paste in the food processor. Cut the remainder into tiny pieces (leave some whole corn kernels, grind some)
Add the paste to the thickened soup base and mix well. Add 1/2 cup of water and simmer until desired thickness is reached.
Spice to your taste. I really like the the sage in this, as well as just enough onion powder and garlic salt and a few cracks of fresh ground black pepper.
Number of Servings: 2
Recipe submitted by SparkPeople user IVORY1825.
Add the milk substitute and stir constantly until well mixed.
Add the stock and allow the mix to simmer and thicken
Cook the vegetables until they are soft (steam or microwave if frozen)
Grind 3/4 of the vegetables into a paste in the food processor. Cut the remainder into tiny pieces (leave some whole corn kernels, grind some)
Add the paste to the thickened soup base and mix well. Add 1/2 cup of water and simmer until desired thickness is reached.
Spice to your taste. I really like the the sage in this, as well as just enough onion powder and garlic salt and a few cracks of fresh ground black pepper.
Number of Servings: 2
Recipe submitted by SparkPeople user IVORY1825.
Nutritional Info Amount Per Serving
- Calories: 172.2
- Total Fat: 8.3 g
- Cholesterol: 1.8 mg
- Sodium: 160.9 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.2 g
- Protein: 4.5 g
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