CORN CHOWDER

  • 3 ears corn
  • 4 cups water
  • 1/2 tsp. salt or 1 tbs. white miso
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1/4 cup diced carrots
  • 1/2 tsp. celery seeds
  • 1/3 cup rolled oats

Cut corn from cob and reserve. Place cobs in pot. Add water, salt, mix in diced vegetables and simmer covered until 80% cooked. Remove cobs and add celery seeds. Mix in rolled oats when vegetables are almost done and add corn kernels. Cook a few more minutes. Adjust the taste with salt or miso if necessary. Garnish with chopped parsley, diced scallion rounds, or watercress.

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