Summer Corn Chowder

Ingredients:

5 C. water or stock
kernels cut from 3 ears corn
1 onion, diced
1 stalk celery, diced
½ C. daikon radish (optional)
3? strip kombu seaweed
Barley miso, to taste
Parsley

Directions

1. Simmer corncobs and kombu in water for 10 minutes.
2. Then remove cobs, add onion, celery and daikon. Simmer 10 minutes, then add corn kernels and cook 10 minutes more.
3. Dissolve miso into soup and remove kombu. For creamy texture, blend half in the blender.
4. Reheat, and serve garnished with parsley.

Source: "The Self-Healing cookbook" by Kristina Turner.

 

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