Kaylie's Corner
Please click the image above to read aboout the extraordinary properties of rosemary.
This recipe is merely to guide you along on your own adventure. All ingredients listed are
organic. You may modify it any way that suites your flavor profile.
Rosemary Corn Chowder
4-5 cloves of Garlic, minced
1 onion, minced
3 tsp olive oil
4 cans corn
1 can coconut milk
1 can coconut cream
4 cups vegetable broth
5 potatoes, chopped skin on
3-4 carrots, chopped
4 cups green beans, chopped
5 sprigs of rosemary, pluck leaves from sprig
5 sprigs of thyme, pluck leaves from sprig
1 jalapeno, finely chopped
2 bell peppers, chopped
2 tablespoons grass-fed butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
Instructions
• When cooking I always like to get started with sautéing olive oil, garlic and onions. It sets the
intention and smells so fantastic you will already feel like a chef. Sauté for about 3-4 minutes
then add the potatoes, season with salt and pepper. Cover and let it do its thing for about 5
minutes.
• While that is happening you can begin focusing on the base of your soup. In a large pot
combine your liquids, vegetable broth, coconut cream and milk, you may go ahead and add
the butter, and corn as well. Add your spices and herbs. Let this simmer for about 5 minutes.
• Add the rest of your veggies into the soup base as well as the ones from the sauté pan.
• Then do a little dance and let your soup simmer for 10 or more minutes depending on the
texture of your veggies. Specifically you are looking for soft potatoes and carrots, they will let
you know when they are ready.
• You did it! Serve it up and enjoy the fruits of your labor.