Do you have picky kids won’t eat their vegetables?
Vegetable Chowder is what to serve next!
Vegetable Chowder Tastes Like Corn Chowder
Just like my Hidden Vegetable Sauce, this chowder works in a surprising number of different (undetectable) vegetables. Five to be exact. It’s also dairy free. And it tastes almost exactly like a classic corn chowder, which even the pickiest kids seem to almost always love 😉
One of the five vegetables in the Vegetable Chowder recipe is corn. Actually, if you want to get technical, then speaking from a botanical point of view, corn is classified as a grain. However, most people consider corn a starchy vegetable (in the same family as say peas, sweet potatoes, etc.), which is how I classify it. Regardless of whether you consider corn a vegetable or grain, this is one food you want to be sure to buy organic.
Corn is considered at high risk of being a Genetically Modified food. GMO foods cause a number of environmental harms, but they can also cause health problems too. One of the main health concerns associated with GMO foods is the fact they are grown with toxic chemicals. The resulting pesticide residues are known to be harmful to human health.
The best way to avoid GMO corn (and all other GMO foods, for that matter), is to buy certified organic. You can also look for the non-GMO project verified stamp of approval.
Ok, let’s make some vegetable chowder!Print
Classic corn chowder get a clean eating makeover with this dairy free vegetable chowder recipe.
- 2 cups organic vegetable OR chicken broth
- 3/4 cup raw cashews
- 3 tablespoons extra virgin olive oil (or unrefined macadamia nut oil)
- 2 tablespoons spelt flour (note: use brown rice flour if you are gluten-free
- 1/2 cup finely chopped onion
- 3 carrots (finely chopped)
- 1 leek stalk (finely chopped)
- 3 celery stalks (finely chopped)
- 3 cups organic frozen corn
- Unrefined sea salt (such as Himalayan)
- 2 tablespoons fresh thyme
- Add the broth and cashews to a high-speed blender, such as a Vitamix, and process until smooth and creamy. Set cashew broth aside.
- Heat the oil in a large soup pot over medium heat. Whisk in the flour and keep whisking until the mixture darkens but does not burn, about 4 minutes (this is called making a roux.)
- Add the onion, carrots, leeks, and celery and stir occasionally until the vegetables begin to soften, 5 to 6 minutes. Add the corn and thyme and cook 2 to 3 minutes, or until corn is completely thawed.
- Pour in the reserved cashew broth and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
- Use a handheld stick blender (also known as an immersion blender) to puree. Note: the chowder will have a somewhat chunky consistency. Serve warm.
LOOKING FOR MORE CLEAN EATING DINNER RECIPES?
If you liked the Vegetable Chowder Recipe, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.