Bob’s Red Mill whole grain, stone-ground corn flour comes with all the nutrients in tact: germ, bran and endosperm. It’s the same flour included in the cornbread recipe. Store it in the refrigerator or freezer.

Makes 4 to 6 servings or 5 to 6¼ cups

2 teaspoons extra virgin olive oil
1 onion, diced
1 large clove garlic, pressed
1 large rib celery, diced
1 red potato, cut in bite-size chunks
1½ teaspoons unrefined sea salt
1/8 teaspoon black pepper
1/4 cup corn flour (Bob’s Red Mill brand)
3 cups water
2 bay leaves
3-inch piece kombu sea vegetable
1½ cups fresh kernels and “milk” from scraping 2 to 3 ears yellow or bi-color corn, cobs broken in half
1 tablespoon fresh thyme leaves, stripped from stems and chopped, or 1 teaspoon dry thyme
1 cup soymilk (I prefer Edensoy Original)
1/4 teaspoon cayenne or paprika for garnish, or a few drops of your favorite hot sauce
Chopped chives or parsley leaves for garnish

1. In a 3-quart pot, heat oil and sauté onion and garlic briefly. Add celery and potato, sprinkle with salt and pepper, and stir.

2. Whisk corn flour with enough of the measured water to cover and set aside. Add remaining water to pot with corn cobs, bay leaf and kombu. Bring to boil over high heat. Reduce heat to simmer until vegetables are almost tender, stirring occasionally, 10 to 15 minutes. Discard corn cobs.

3. Add corn flour and soaking water, fresh corn kernels and corn “milk” to pot with thyme. Stir well and cook about 10 minutes more.

4. Add soymilk to pot and heat through. Garnish to serve.

Variations: 
Roasted Corn Chowder
Roasting the corn first contributes a subtle nuttiness to the flavor. Preheat oven to 450°. Put unhusked corn on a baking sheet and roast until corn is fragrant and husks are lightly browned, about 30 minutes. Once cooled, remove husks and silks. Cut kernels from cobs. Proceed as above.
Blanch a 4-ounce bunch fresh basil leaves in 1 quart boiling water for a minute. Immerse in cold water, then spin or towel dry. Transfer to food processor with 1 cup extra virgin olive oil. Purée and strain. This method assures the beautiful green color will be retained. Makes ¾ cup. Drizzle a few drops on top of chowder to serve.

For 6 servings per serving:
Calories: 129 Protein: 4gm Saturated Fat: 0.4gm Fiber: 3gm Carbohydrates: 22gm Fat: 3gm Cholesterol: 0. Sodium: 170mg
Calories from Protein: 13% Calories from Fats: 20% Calories from Carbohydrates: 67%