Corn chowder has a sweet taste and creamy texture. Our recipe gives you that delightful creaminess without the heaviness of traditional chowders. 
Try it today for a comforting nutritious meal!
Try it today for a comforting nutritious meal!Ingredients (makes 10 cups):
1 small red onion, dice into ¼-inch cube (about 1 cup)
6 small garlic cloves, minced (about 1 tbs)
6 to 7 cups low sodium vegetable stock
6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
5 cups organic edamame, shelled
1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch cubes (about 3 cups)
1 medium red bell pepper, cored, seeded, and cut into ¼-inch cubes (about 1 cup)
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh thyme
⅓ cup almond flour
Sea salt and freshly ground black pepper
Directions:
1. In a large pot, place the onion, garlic, and 1½ cups of vegetable stock.
2. Cover, bring to a boil over high heat, then simmer on low for 10 minutes until the onion is translucent.
3. Add the corn, edamame, potato, and 4½ cups of stock. Boil over medium heat, then simmer for 10-15 minutes until the potato is soft.
4. Blend half the mixture and return it to the pot, adding up to 1 cup of stock for consistency if needed.
5. Add the bell pepper, parsley, and thyme, then simmer for 10 minutes until the flavors blend and the pepper is tender.
6. Blend flour and 1/3 cup water until smooth.
7. Add salt and pepper to taste. Serve hot.
8. Cool and store in the refrigerator for 4-5 days or freeze for up to 1 month.