This is my latest version of corn chowder that my WIC nutritionist colleague calls "Starch Soup"
Cut kernels off one ear of corn.
In small pressure cooker add:
1 corn cob
1 bay leaf
1 celery stalk
1 washed and cubed small potato
1 cup water
Heat to pressure, cook for exactly 3 minutes and allow pressure to reduce to zero. Remove cob and celery but scrape and squash juice back into pot before adding
corn from above cob
1/8 to 1/4 cup nutritional yeast
1 chopped carrot
1/2 more cup of water.
Bring to pressure a second time and immediately turn off heat (that's all it needs!)
Optional: Stir in 1/2 cup soy milk with 1 tbls of Better Than Milk powder added in to make a thickish cream.
Share and enjoy with one cute little nephew!
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