WARREN KING, L.Ac.

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.