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Corn and Vegetable Chowder
By Melissa's Corporate Chefs

4 cups Vegetable Stock
1 package Roasted Sweet Corn (3 ounces)
8 ounces Organic Russet Potato rinsed and diced 1/4 inch
1 tablespoon Olive Oil
2 ribs Organic Celery diced 1/4 inch
3/4 cup Organic Yellow Onion diced 1/4 inch
1/3 cup Sweet Baby Carrots sliced 1/4 inch
4 ounces Fire Roasted Sweet Red Bell Peppers drained and chopped
1 1/2 teaspoons My Grinders Coarse Sea Salt
2 tablespoons Chipotle Chiles canned in adobo
1 1/2 cups Heavy Cream
1 1/2 cups Milk

In a large soup pot add vegetable stock, corn and potatoes.

Bring to a boil, reduce to a simmer. Cook until potatoes are soft.

Separately, sauté onions, celery, carrots and bell peppers with the olive oil and My Grinder Sea Salt.

Combine sauté vegetables with the stock. Continue to simmer for 1 hour.

Strain half of the vegetables and combine with the chiles, milk and cream in a blender.

Puree until smooth. Return mixture back to the soup pot and simmer for an additional 30 minutes.

Taste and adjust seasoning.

Soup tastes best the following day from when you prepare it.

The overnight relationship between all the ingredients does wonders to any soup.

Also, if you can allow time for the soup to simmer at a longer pace, the better the results. Hence, this is a recipe that translates to a great do ahead meal.

Makes 6 servings.