The earthy peppery spice with notes of ginger and capsicum that Turmeric brings to this corn chowder is yummy. As a bonus Turmeric has healing properties helping with conditions like inflammation and chronic pain. As I write today, I am enjoying Ginger Turmeric Wellness tea guess it seemed fitting.
Makes 2-4 servings
2 T. olive oil
1 medium onion chopped (1 1/2 c)
1/4 c green, orange or yellow pepper chopped (1 1/2c)
4 potatoes chopped (2 1/2 c.)
1 c. sweet potato chopped
1/2 c celery chopped
1-2 t. ground turmeric
1 t. minced garlic
1-pound frozen organic corn or the kernels from 2 ears organic corn
4 c. vegetable or chicken broth or water
2 t. salt
Freshly ground black pepper to taste
2 T. flat leaf parsley chopped
Place an 8-quart stockpot over medium high heat and swirl the oil to coat the pot bottom. Saute the onion, celery and bell pepper for about 5 minutes or until just getting color. Add garlic and saute briefly. Add potatoes, sweet potato, salt, pepper, turmeric and 4 c. of broth or water. Bring to a boil and lower heat to simmer and cover. Cook until potatoes are fork-tender about 10 minutes. Raise heat to medium and add corn and stir and cook for 5 minutes.
Ladle 1/2 of the soup into blender avoiding sweet potato. Puree until smooth. Return puree to pot and stir to integrate. Adjust salt and pepper. Garnish with parsley. Enjoy.