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Recipes » Soups » Fresh Corn Chowder
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Corn Chowder Recipe


  • 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


  • 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.

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