[Annie]

Up until the last few weeks, it's been really difficult to find organic corn here in the Northeast. This is probably due to the fact that we've had a very rainy and cool summer. Since I'm very picky about my ingredients and only use the best quality, I didn't want to use any corn that has been sprayed or genetically engineered, so when the corn of choice finally appeared in the markets, it was certainly worth the wait. One of my favorite soups is the one that follows, CREAMY CORN CHOWDER.

4 cups water
4 3 inch strips of wakame
3 ears corn
2 large carrots
2 stalks celery
1 large onion
4 tsp. sweet white miso
4 tsp. tahinni
Green onion

Place water in medium sized saucepan with wakame and bring to a boil. As water is coming to a boil, remove corn kernals from the ears, cut carrots into half moons or rounds, cut celery, and dice onion. Turn water and wakame down to a simmer. Add vegetables. When carrots are tender, add about half of the soup to a blender with miso and tahinni. * Blend on medium speed until all is mixed (very short time-only about 1-2 minutes.)Pour back into soup pot with rest of the soup and mix with a ladle. Chop some green onions and garnish when serving. I don't normally use electrical appliances, but in trying to acheive a creamy consistency, it might be necessary on occasion. A food mill will also work, but the soup won't be as creamy and it takes a lot more time. Enjoy!
*Note--If your condition does not allow for extra salt or oil, do not use the miso or tahinni.

More Fall Favorites to follow