The World's Healthiest Foods

Recipe from a Reader
Southwestern Corn Chowder

From Jennifer Bailey:


  • 4-6 C Broccoli (stems well used here)
  • 2 large Red Peppers cut in chunks
  • 5 large Carrots cut in slices
  • 1 med-lg Yam
  • Moist Veggie Stalk base (jarred kind in regridgerated sections works best)
  • Small containter of Low fat Sour Cream or substitute
  • 1/2 C Sugar or substitute (optional)
  • 3T Salt and Pepper (optional)

Puncture yam with fork and microwave for 10 minutes or as needed and cut into fourths, removing the skin.

Add 1T Boullion to Water for steamer.

Steam remaining veggies together for 15 minutes (it's okay if they don't steam at same pace and end up varied firmness).

Blend bouillon water, 1/4 yam, and equal parts steamed broccoli, pepper and carrots together in blender. Lightly blend just enough to liquify and put in a large stockpot. (Colors of veggies should remain independent of each other but soup will have an overall orange color.) Repeat process with all remaining ingredients.

Add one small or large bag of frozen sweet corn, depending on your preferred consistency. (Corn doesn't go in blender).

Add sugar, salt, and pepper (can be done in blender).

Serve with a dollup of sour cream or sour cream substitute. You may prefer to add 3/4 Cup to all of soup, however, if you reheat on a stove (vs. microwave) or keep it warm in a crock pot, it will curdle and ruin the soup.


This page was updated on: 2003-07-28 21:10:22
© 2002 The George Mateljan Foundation