The recipe exploration continues...
I love making hearty soups because I can make them ahead of time and eat them all week long. It makes for a much healthier and quicker dinnertime in my Toronto household. As I've mentioned before, if I don't have something organized (and sometimes cooked!) in advance for dinner, I'm much more likely to grab take-out when I get home from work at 7pm.
As a Naturopathic Doctor in Toronto, one of the things that I see lacking in many diets are vegetables. This is a great veggie heavy soup that is filling too! And how great is it to be able to use local chard & corn in August? Chard is also so easy to grow that I've even been able to grow it in my garden. I'm actually not a huge chard fan, but I love it in this soup. This soup is a hit with everyone in my house - and no, my family members aren't all super healthy naturopathic eaters.
Creamy Corn Chowder with Swiss Chard (adapted from a Fresh Restaurant cookbook)
2 tbsp olive oil
2 onions, chopped
2 celery stalks, chopped
2 carrots, chopped
2 cups of leeks, sliced
6 cloves of garlic, minced
4 small potatoes, peeled and cubed
2 cups vegetable or chicken stock
1 tsp salt
1 tsp pepper
1.5 cups milk (the original recipe calls for unsweetened rice milk, but I've always used organic cow milk)
2 cups fresh or frozen corn kernels
2 cups swiss chard leaves, chopped
1. sautee onions, celery, carrots, leeks, and garlic, in olive oil.
2. add potatoes, stock, salt, and pepper - boil until potatoes are cooked - about 20 minutes
3. puree soup (but keep some chunks!) with immersion blender or regular blender
4. add milk, corn, and chard and cook for another 2 minutes until chard is wilted and corn is cooked/heated through