Taylor's Corn Chowder
As I was growing up, my little French grandmother’s corn chowder was one of my favorites. Recently, I received several requests asking for a corn chowder that doesn’t use potatoes (a nightshade) or animal-based milk. This is my version. I quite like it! Easily serves four.
- 3 cups water
- 2 white onions chopped
- 1 16-oz package frozen petite white corn
- 1 Tbsp chicken-like seasoning or nutritional yeast flakes (not Brewer’s yeast)
- 2 tsp ground turmeric powder
- 1½ tsp sea salt
- ½ tsp thyme
- ½ tsp marjoram
- ½ tsp basil
- ½ tsp pepper, if desired
- 1 8-ounce package of non-wheat noodles (cooked separately, rinsed, and drained)
- 3 cups almond milk
Cook the noodles separately, rinse, and drain.
Place water, onion, corn, and seasonings in a saucepan. Bring to a boil and then simmer until tender.
Add the cooked noodles and the 3 cups of almond milk. Mix well. Reheat but avoid boiling.
Ladle into serving bowls and enjoy.