Corn Chowder
|
5-6 ears of
corn |
¼ cp.
parsley finely chopped |
|
2/3 cp.
millet or quiona |
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.
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 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.
