Corn Chowder

Do you ever get a craving for simple, wholesome chowder? I don’t know if it’s because I’m in Ireland, but corn chowder is a staple in my kitchen these days. Leeks and cabbage are abundant here, so corn and beans add a bit of starch to create a satiating meal. Potatoes would be a great addition, too. This recipe serves two.

Ingredients

• 2 Tbsp. ghee or olive oil (I use 1 Tbsp. of each)
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• 1 cup leeks, sliced
• 2-4 garlic cloves, minced
• 1 thumb ginger, minced
• ¼ tsp. coriander powder
• ¼ tsp. cumin powder
• ½ tsp. turmeric
• Salt (to taste)
• 1 pinch pepper
• 1 cup summer squash, cubed
• 1 stalk celery, diced
• 1 heaping cup cabbage, sliced
• 1 cup sweet corn
• 1 can butter beans, rinsed
• 1-2 Tbsp. tahini
• Juice from ½ lemon
• Sesame seeds (garnish)

Method

1. In a large pot, heat the oil on the stove at medium heat
2. Add the whole seeds to temper until brown or aromatic
3. Add leeks, garlic, and ginger to sauté
4. After 30 seconds, add the squash, celery, and cabbage to sauté
5. After 1 minute, add the ground spices
6. Once the spices begin to stick to the bottom of the pot, add the beans and corn
7. Add water to reach desired consistency
8. Let mixture come to a boil, then turn the temperature down to a simmer
9. After simmering for 2 minutes, turn off the heat
10. Add tahini and lemon
11. Stir to combine
12. Let soup cool with lid askew for 5 minutes
13. Garnish with sesame seeds
14. Enjoy