Corn chowder has been called the "king of farmhouse chowders". Throughout the history of America, corn and salt pork have been staples farms across the nation, and it's these ingredients that have been central to corn chowder recipes. Historically, the first mention of corn chowder was in a cookbook was in 1884 when it was listed in the Boston Cooking School Cookbook. Noted cookbook author Fannie Farmer later published the recipe which incorporated her method of using canned corn. Shakers, highly regarded for their culinary skills, were known for their delightful and rich chowders. Traditionally corn chowders are abundant in butter, cream, condensed milk, thickened flour or egg yolks, and
salt pork for fat and flavor.
Cooking methods and trends evolve throughout the years. Resources, health trends, and food preparation techniques all play a role in this evolution. A very healthy, easy, and economical version of corn chowder can be obtained without losing it's element of mellow, sweet flavor and beautiful color. This vegan and gluten-free version is an ultimate comfort food and loved by both young and old.
My version comes from the bulk foods section of the health food store. To use, I simply add hot water and any other ingredients that I might have which I feel would enhance the blend (in the photo illustration you can see I added chopped spinach). The ingredients contained in this bulk mix are:
dried yellow pea flakes
dehydrated onion & carrots
vegetarian chicken-style seasoning
How simple is that? It's a dairy-free, gluten-free and low fat version of a delicious and creamy soup! In addition, it's economical, costing less than $2.00 for four servings. It's a simple, quick, and comforting way to relax at the end of a busy day --- a hot bowl of healthy corn chowder. Yummy!