Corn on the cob is a Summer staple, but so far here in Los Angeles we haven’t had much of a Summer. It’s been overcast and a little dreary most days, but when I saw organic corn at Whole Foods, I was inspired.
I thought of corn chowder, something I use to have growing up. I love the hearty, creamy texture of chowders and wanted to replicate that in a plant-based recipe, but keep it healthy.
The secret ingredient here: Northern White Beans. These are a great protein source and can easily take the place of other high cholesterol and high fat sources. Great northern beans resemble white lima beans in appearance and have a mild flavor that is easy to incorporate into braises, soups or stews.
A single cup contains 3.77 milligrams of iron, which fulfills 21 percent of recommended daily allowance for an adult woman. For anyone who eats mostly plants, iron can be one of the harder things to get into your diet. Thank you Northern Beans!
The “fiery” part of the chowder is from red chili flakes, but we added them separately because we gave both Harper and Hudson a bowl without the spice – they loved it!
- • 4 pieces of corn on the cob, roasted
- • 5 red potatoes
- • 2 cups veggie broth
- • 1 cup water
- • 1 head roasted garlic
- • ⅓ cup nutritional yeast
- • 3 cups cooked great northern white beans
- • 1 Tbsp coconut oil
- Fill a large pot with water, bring to a boil
- Shuck the corn, add whole to boiling water
- Reduce heat to medium and boil for 10-12 minutes until corn floats to the top, remove from heat
- Pre-heat oven to 400°F
- Wrap 1 head of garlic in tin foil and roast for 25 minutes at 400°F
- Dice potatoes and pan cook with a little coconut oil for 15-20 minutes
- Heat coconut oil in cast-iron skillet and pan-roast whole corn, rotating to cover each side (2 mins per side)
- Cut corn from cob, add to medium bowl.
- Add cooked beans, roasted garlic, veggie broth, ½ your cut corn, water into blender/food processor (I use the Ninja). Blend until puréed.
- Pour puréed mixture into large pot, add potatoes, and the other ½ of your corn.
- Top with green onion, chili flakes, himalayan salt and pepper to taste.
PIN IT FOR LATER