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Corn Chowder Recipe

What You'll Need


5 cups water

½ cup brown rice

1 bay leaf

1 tsp sea salt

¼ tsp powdered turmeric

¼ tsp Old Bay spice

2 cups fresh corn

1 cup red onion, diced

1 cup celery, diced

1 cup carrots, sliced thin

1 cup sweet potato, diced ¼ inch thick

1 ½ tsp sea salt (optional)

½ tsp black pepper

½ tsp ground caraway

10 escarole leaves, julienned


How to Make It


1 Place the water, rice, bay leaf, turmeric, sea salt and Old Bay spice into a pot and cook 30-35 minutes on a low simmer.

2 While the rice is cooking, place the remaining ingredients (except the escarole leaves) in a bowl and mix to coat evenly with spices.

3 Roast in a 350 degrees F oven until veggies are tender. You can also water sauté in a pot on the stove top until the veggies are tender.

4 When the rice is finished cooking, let cool down and remove the bay leaf. Use an immersion blender to blend the rice until smooth

5 Fold in the vegetable mixture.

6 Garnish with escarole leaves when served.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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