Golden Corn Chowder

Ingredients: 

• 2tbsp olive oil 

• 2 leeks, washed trimmed thinly sliced

• Pinch Salt

• 4 cloves garlic - chopped finely

• 2 tbsp Retreat Remedies Golden Goodness (if you don’t have just 1tsp turmeric powder)

• 1/2 tsp chilli flakes

• 1 Cauliflower

• 1kg Bag Frozen Sweetcorn

• 2 tins Coconut Milk 

• 400ml water 

• 1 Bunch Spring onions 

• Cauliflower greens 

• Pumpkin Seeds

• 1tsp chopped dried Seaweed (optional for extra nutrition and umami flavour)

• 1tbsp Tamari 

Method:

Put the olive oil in the pan, and start to sweat off the leeks for 5-10 mins with the pinch of salt. Add hot water to the seaweed to cover and soak if you have it set to one side. Then add the turmeric (Golden Goodness) and garlic to the leeks for a further few minutes, as you chop the cauliflower into small florets and add them to the pan (keeping the cauliflower greens to one side). Then add the bag of frozen sweetcorn to the pan. Add the coconut milk and then add the seaweed stock for more nutrition, measure it out in the tins to wash them out about another 1-2 tins worth of liquid, enough so the veg is all covered with at least a inch or two of liquid above. Bring to a simmer and cook until the cauliflower is soft, add lots of salt and pepper, take off the heat and use a stick blender to blitz up to a nice chowder texture.

Chop the cauliflower greens into small chunks and pan fry for a few minutes then add the spring onions. Add the seaweed and a splash of tamari. Then for the final few minutes add in the pumpkin seeds til they start to pop. Spoon the crispy cauliflower greens, spring onions and pumpkin seeds over the chowder before serving for extra texture and flavour.