Recipe: Thick & Creamy Corn Chowder with a Hint of Thai
This is a corn chowder like no other.
Recipe: Extracted from The Revive Café Cookbook 8 by Jeremy Dixon
The secret ingredients are the cashew butter for creaminess, the Thai curry paste for a little flavour kick (but not tasting like a Thai dish), and the fresh inclusions at the end.
Makes: 10 x 1 cup servings
INGREDIENTS
1 tablespoon oil
1 cup onion finely diced (around 1 onion)
2 cloves garlic crushed
6 cups frozen corn
½ cup spring onions (scallions) finely sliced (around 3 spring onions)
½ cup Italian parsley finely sliced
½ cup red onion finely diced (around 1 small red onion)
Thai corn stir through sauce:
3 cups hot water
2 cups frozen corn
½ cup cashew butter or 1 cup cashew nuts
½ teaspoon salt
1 tablespoon Revive stock powder (optional)
1½ tablespoons Thai yellow curry paste
METHOD
Put the oil, onion and garlic in a pot or pan and saute for 5 minutes or until soft.
Add the frozen corn and cook for another 5 minutes.
Put the stir through sauce ingredients into a blender and blend until creamy.
Pour over and stir into the corn and onion mix in the pot or pan. Simmer for 5 minutes or until it starts bubbling to indicate it is hot. Watch and stir diligently as this can burn easily. Just before serving, stir through the spring onions, parsley and red onion.
Reserve some for a garnish and sprinkle on top when serving.
Revive Stock Powder
This is an excellent general purpose healthy stock powder. It can be used directly in soups and curries or mixed with water before stirring in. It is most similar to a chicken style stock. Most stocks contain animal products, flavour enhancers and highly modified fats so try this healthier version.
Makes: 1½ cups
INGREDIENTS
¾ cup nutritional yeast flakes
1 tablespoon salt
1 teaspoon turmeric powder
2 tablespoons coconut sugar
2 tablespoons onion powder
1 teaspoon celery seeds
1 tablespoon rice flour
1 teaspoon paprika
METHOD
Mix all ingredients together in a bowl.
Store in an airtight container for up to 3 months.
Recipe extracted from The Revive Café Cookbook 8 by Jeremy Dixon, Revive Concepts Limited, RRP $35.00.
