Corn Chowder

This brothy light potato corn chowder was a delicious weekend lunch with farmer's market fresh ingredients. We cut the corn off the cob, cubed the little red & gold potatoes and thinly shredded a lot of organic kale all from that morning's Anne Arundel County farmer's market.

The recipe is simple and vegan. Everyone helped chop a little and creating nice small cubes of potato made the cooking much faster. We dumped the potatoes into about 6 cups of water and brought them to a boil. Then added paprika, cayenne pepper, black pepper and a touch of dried oregano. After about fifteen minutes, we threw in the corn and kale and let it simmer a few more minutes. At the last second, we turned off the heat and added about 1/2 a cup of unsweetened almond milk. Then, it was served with crunchy sea salt. The kids had seriously about four bowls each so it was a struggle to save some for the dad who wanted it after basketball. It is always a risk in our house hat the kids will scarf down all of the main dish so the dad needs to learn to get while the gettin' is good...