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Summer Corn Chowder

(recipe, Carrie Stewart)


  1. 4 fresh ears of corn
  2. 3 to 4 cups of veggie broth
  3. 4 cloves garlic
  4. ½ onion, finely chopped
  5. Green onions, finely chopped
  6. 2 medium carrots, finely chopped
  7. 2 medium tomatoes, chopped
  8. 4 large white button mushrooms, chopped
  9. ½ cup mung dhal (split yellow mung beans)
  10. ½ cup light sour cream or 1 cup milk
  11. Salt, pepper, oregano (~2 tsp) to taste


  1. Make mung dhal in one pot (½ cup mung dhal, 1 cup water).
  2. Puree freshly cut corn off the cob with veggie broth.
  3. Saute onions, green onions, and garlic in veggie broth for a few minutes until onions are transparent.
  4. Throw in carrots and mushrooms, and saute for a few more minutes.
  5. Add pureed corn, mung dhal, and seasonings to pot.
  6. Towards the end, throw in the chopped tomatoes.