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.

Ingredients

• 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

Preparation

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.

Serving

Ladle into serving bowls and enjoy.