Servings: Two adult and one baby
3 ears raw sweet corn
1/2 large cucumber, peeled and diced
1 T flaxseed oil/ cold-pressed olive oil
1 t dried oregano
2 tsp ground cumin
1/2 C water
1 t dehydrated onion powder (optional)
Grown-up extras:
2 t Miso, thinned with 2 T water
pinch of cayenne pepper
1 t garlic powder
1 C mixture of the following minced veggies: red bell pepper, celery, parsley, onion
Cut off corn cobs, setting aside the kernels from one of the cobs. Put into blender the remaining corn, and all other ingredients except the grown-up extras and blend until smooth adding small amounts of additional water as needed. Pour soup puree into bowls. Stir the grown-up extras into the adult servings as well as the reserved corn. Serve at room temperature or chill.
Variation: To serve as a 'Creamed Corn' side dish rather than as a chowder, add additional freshly cut corn and more minced veggies.
This recipe can be found in Baby Greens, which offers a lively mix of nutritional education, philosophy, recipes, and activities for enhancing the relationship between parents, children and their food.
