featured recipe*

corn chowder

Corn Chowder

In soup pot, heat olive oil. Add onion, red pepper and zucchini. Cook until soft but not mushy. Remove most of vegetables and place into a glass or stainless bowl. Add corn kernels and cover bowl. (The hot onion, red pepper and zucchini will cook the corn just right.) Add about 2 cups of water or stock to the soup pot. Bring to gentle boil. Add potatoes. Cook until soft but not mushy. Lower heat. Add about 3 cups of milk and the vegetable mixture. Heat and serve, along with good crusty bread.
Serves 4 to 5.

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1 tablespoon olive oil
  • 1 medium yellow or white onion, chopped
  • ½ red pepper, chopped
  • ½ small to medium zucchini, chopped
  • 1 large potato, cut into chunks
  • 1 large ear of corn, kernels cut off of the cob
  • 2 cups water, vegetable or chicken stock
  • 3 cups whole milk