Corn Chowder

Buy the best corn

You may be aware that genetically modified corn seeds are one of Monsanto's strongest products in the US and are almost universally planted at the big farms. To avoid GMO corn, I recommend that you shop at local Farmers Markets or go directly to your local farm.  Ask the farmer if she/he uses GMO seeds and state your interest in having pure seed corn instead. Your wallet talks. 

Easy corn chowder


    •    2-3 Tbsp Olive oil

    •    1 medium white onion, chopped

    •    2 cloves garlic, minced

    •    2 small red potatoes, quartered

    •    Sea salt and ground black pepper

    •    3 ears local corn kernels or 1 bag frozen organic corn

    •    2 cups low sodium veggie broth*

    •    2 cups unsweetened plain almond milk* (or regular milk if you prefer)

    •    2-3 green onions (garnish), chopped


    1    To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes.

    2    Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.

    3    Add most of the corn, reserving a little for garnish, and stir.

    4    NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. If you want to leave it unblended, skip the milk and do all broth for best texture/flavor.

    5    Add broth and almond milk (Califia is my favorite if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.

    6    If blending, pour 3/4 of the soup into a blender and blend until creamy and smooth.

    7    Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

    8    To serve, top with chopped green onion, remaining fresh corn, a sprig of parsley and black pepper.