• Dr. Morgan Winton, ND

Corn Chowder with Chard

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



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