Zucchini Corn Chowder

[“Spring Recipes From The PPNF Kitchen”]

Serves 8

Ingredients

4 medium organic zucchini, sliced
2 cups organic corn kernels (from 4 – 6 ears)
1 large organic carrot, cut into ½-inch pieces
2 stalks organic celery, cut into ½-inch pieces
1 organic onion, chopped
3 cloves garlic, chopped
1 tsp. dried dill – or 1 Tbs. fresh dill, chopped fine
1 Tbs. mellow white miso
4 – 6 cups water or vegetable stock
1 piece kombu (a seaweed), about 1 – 2 inches long, chopped
1 Tbs. extra-virgin olive oil
1 Tbs. coconut oil
Chopped organic cilantro for garnish

Directions

Heat oils together.
Add onion and garlic.
Cook gently until translucent – about 3 to 5 minutes.
Add corn, carrots, and celery and toss to coat.
Add water to cover.
Bring to a boil, then simmer about 10 minutes until vegetables are just tender.
Add zucchini, kombu and dill, adding water if necessary to cover.
Let simmer another 10 minutes.
Scoop ⅓ to ½ of the soup into a blender and add the miso.
Blend until creamy – about 30 seconds.
Pour blended soup back into the pot.
Let simmer gently for another 3 to 5 minutes.
Do not boil.
Scoop into bowls, garnish with cilantro, and serve.

About the Author

Miriam Ballonoff Bach has over seventeen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service. She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.