Corn Chowder -
©Deborah Barr
|
5-6 ears of
corn |
¼ cp.
parsley finely chopped |
|
2/3 cp.
millet or quinoa |
3-4 tsp.
sweet white miso or chickpea miso** |
|
1 diced
onion
1/2 cp.
diced celery |
1 tsp.
each: tarragon, thyme, sage |
|
6-8 cp.
water |
|
Remove corn from
cobs. For a savory stock, simmer the cobs 15 minutes and
discard, Wash grain. If using millet roast in a dry skillet
over low to medium flame, stirring constantly, until the millet
turns golden and smells aromatic. Add grain to stock, cover
and simmer 15 minutes. Sauté onion in a small amount of olive
oil for a few minutes. Add the herbs and celery, sautéing 3-5
minutes. Add the corn and sautéed vegetables to the
stock and simmer 10-15 minutes more. Add red pepper and simmer 5
minutes. Add miso and simmer 3-5 minutes. Turn off the flame
and stir in parsley and garnish with scallions.
**if you do not
have miso, use a liquid vegetable bouillon in place of the water.
I like the ones by Pacific and Imagine in a soup box, or Rapunzel
bouillon cubes.
Therapeutic
Properties: Corn
is sweet in
flavor, nourishing for the heart and stomach; helps regulate
digestion; is diuretic; promotes healthy teeth and gums.
The flavor of
Millet
is sweet and
salty. It is beneficial to the stomach, spleen and pancreas;
moistens dryness; is diuretic; alkalizing; high is protein and rich
in silicon; useful for diarrhea, vomiting, indigestion, morning
sickness and diabetes. One of the best grains for Candida
albicans overgrowth.
Miso
comes in many varieties from meaty and savory to sweet and delicate.
Lighter miso (as recommended in this recipe) are more sweet.
Miso is high in protein with a trace of vitamin B12; a live food
containing lactobacillus that aids digestion and assimilation;
creates an alkaline condition which promotes resistance to disease;
treats and prevents radiation sickness; treats some types of heart
disease and cancer; neutralizes some of the effects of smoking and
air pollution.
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