Tuesday, March 24, 2015

potato + corn chowder

I am nose deep in a new health read right now, The Starch Solution, by Dr. John A. McDougall, which claims a plant-based, starch-centric diet will lead us to health and weight loss. For me, this is saying, "have your cake and eat it too!" I'm very intrigued to see what I learn and take from this book. I started it because I want to learn all the angles of eating plant-based as seen by a professional. I am studying nutrition at school but I also feel like it is up to me to do my own research and make my own decisions about what I should be eating.

With that being said, my diet is very balanced and I believe in everything in moderation. But I am willing to try this theory out (up the starch and lower the fat) to see what happens.

This soup is simple, quick, creamy, vegan, and oh so comforting.

potato + corn chowder

  • 3 medium sized red potatoes
  • 1 small onion
  • 2-3 cloves garlic
  • 2 Tbsp olive oil
  • 3 cups water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups frozen corn
  • 1 cup plain unsweetened almond milk
  • 1 Tbsp nutritional yeast
  • 1/3 cup fresh dill
  • 2 Tbsp lemon juice

Dice the garlic and onions. Cube the potatoes with the skin on. Heat olive oil in large pot, add garlic, onion, and potatoes. Cook, stirring constantly for 5 minutes. Add water and salt and pepper. Bring to a boil and cook for 15 minute, or until the potatoes are soft.

Add the corn, almond milk, and nutritional yeast. Bring the soup back up to a boil. Remove from heat and carefully blend with a hand blender (I always seem to splash myself) or in batches in a blender. The reason I like the hand blender for this soup is that I can easily control how chunky I want it, and when it comes to potato soups, I like me some chunks.

Once you've got the consistency you want, return to heat if necessary. When it reaches desired temperature, remove from heat and add fresh chopped dill and lemon juice. Serve immediately!

I love leaving the skins on red potatoes, it adds a texture and color you can't get from another veggie. By adding the fresh herbs and lemon at the end, the green color will stay fresh and bright!

Enjoy your starch!

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