Corn Chowder -Ayurvedic Soup & Salads

Ayurvedic Recipes -Healthy Natural Food Recipes .Cooking Making & Preparation Tips Ayurveda Recipes & Ayurvedic Food Cooking Tips :Ayurveda is the life science .According to Ayurveda human body is classified in to three ;Vata .Pitta & Kapha Constitution. So it is important for you to take the food which is suitable to your nature (Pakriti),in the other hand if you are consuming foods which are not suitable for your body types the doshas (body is constituted of three doshas as per Ayurveda ;vata ,pita ,Kapha )will be accumulated and you will fall sick .If you take daily Ayurvedic Foods which is very natural you will live longer & will never fall sick .The food which your taking can control your body as well as your mind .Here is some of the nice collection of healthy natural recipes which not only cure you but also helps you to protect your health . "Those People who eat balanced diet in a limited quantity do not require any medicine .They are their own physicians .They clean all the body systems by this action till the last day of their life " - An old Indian Verse

Corn Chowder

Makes 4-6 servings

Ingredients:

1 potato
1/4 cup Ghee or butter
pinch of hing (optional)
carrot, thinly sliced
1 stalk celery, sliced
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
1/8 tsp. rosemary leaves, dried or fresh
2 Tbsp minced fresh parsley
2 large tomatoes, chopped
1/4 cup flour
3 1/2 cups nondairy milk
2 1/2 cups corn kernels
1/2 tsp. paprika
salt and black pepper
Directions:

Boil the potato until tender. Drain. When cool enough to handle, peel and cut into chunks.
While the potato cooks, melt 1 Tbsp ghee or butter in a skillet. Sauté the hing, carrot, celery, herbs, and parsley on a low heat for 5 minutes, stirring frequently.
Add the tomatoes and cook until the vegetables are tender, about 5 minutes or more.
Melt the remaining 3 Tbsp of ghee or butter in a 2-quart saucepan. Add the flour and cook for 1 minute on a low heat, stirring constantly with a whisk. Slowly add the nondairy milk. Beat with the whisk to remove any lumps.
Add the sautéed vegetables, potato, corn and paprika. Simmer until the corn is tender, and the soup is thickened, about 3-4 minutes. Season to taste with salt and pepper.

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