Lismore corn chowder

GLUTEN FREE SERVES 4

WILL ONLY BE GLUTEN FREE IF THE TAMARI USED IS WHEAT FREE

A delicious, quick and easy dinner in midsummer when the corn is abundant. Coriander is a great addition to this if available, added at the last minute. Because corn has such a tough outer skin, you may like to sieve the soup after blending.

2 tablespoons ghee, butter or olive oil 1 large, or 2 small onions, cut into small dice 2 cloves garlic, roughly chopped 4 stalks celery, cut into small dice 4 medium / 250 gm carrots, well scrubbed and cut into small dice 2 medium potatoes / 360 gm, well scrubbed and cut into small dice Generous handful of fresh basil, roughly chopped 4 corn, kernels cut off pinch sea salt 4 cups chicken or vegetable stock 7 medium leaves / 45 gm Tuscan Black kale, finely sliced. If the kale is very large (such as Curly or Russian), reduce the amount, finely slice, and then roughly chop. Wheat free tamari for balancing Mirin for balancing

Add the ghee to a 24 cm pot with the onions, celery, carrots, potatoes, basil, corn kernels, salt and cook over a gentle heat for 8 mins or so, stirring every now and then. Add the stock, partly cover with a lid and cook at a gentle simmer for 30 mins or until the vegetables are soft.

Remove approx 1/3-1/2 (one third-half) of the mixture and blend to a puree (taking care not to burn yourself), and return to the pot. Check for taste, adjusting the flavours if need be (chicken stock will generally be sweeter than a vegetable). Add a little tamari or mirin if needed, 1/2 (half) - 1 teaspoon. Add the kale, stir though and cook at a gentle simmer for 10 minutes.

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