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Corn Chowder

(recipe, Carrie Stewart)


  1. 1 can fresh corn or creamed corn
  2. 1 can organic free-range chicken broth
  3. ½ cup organic low-fat milk
  4. 2 cloves garlic, peeled
  5. 1 large carrot, shredded
  6. 2 large white mushrooms, chopped
  7. ½ large vine-ripened tomato, chopped
  8. Pepper


  1. 1. Simmer corn, broth, and garlic in a pot, partially covered, for 10 minutes. Stir in the potatoes. Simmer, partially covered, until potatoes are tender, 10 to 12 minutes. Purée.
  2. 2. Saute onion for a couple minutes on medium (not until transparency, but just before), then add the pureed soup, milk, and onions. Simmer on low for about 8 minutes. Turn off heat and stir in tomatoes.