Comforting Low-histamine Corn Chowder Recipe

If there’s one great way to get potatoes into your diet (with all their minerals and insoluble fiber), chowder is certainly an excellent one.  Chowder is the ultimate comfort food, but many chowders contain seafood or stock that can be a trigger for migraine.  This recipe is a rich and vegetal version of traditional cream chowders, full of celery and leeks and herbs.  It’s great on cold or rainy days!

In a saucepan, saute:

3 T high heat cooking fat (such as this one)
1 chopped onion
1 chopped leek
3 sticks chopped celery
1 teaspoon thyme or rosemary or both
1/2 teaspoon salt
1/2 teaspoon pepper

When onions are translucent, add:

2 large organic potatoes, peeled and cubed
2 cups of water

Simmer until potatoes are soft. Transfer the mixture to a blender and blend on medium speed until pureed, adding water if needed, then transfer blended soup back into the pan.

Finally, add:

1 cup of fresh (or 1 bag or 1 can of organic) corn kernels
1 Tablespoon of fresh cheese-free pesto (optional) – recipe here
juice from 1 lemon
1/2 cup of heavy whipping cream or coconut milk if you’re vegan

Add more water if needed to get to desired consistency, depending on how thick you like it
Add more salt and pepper to taste
Garnish with rosemary, cilantro, basil, parsley or fresh thyme

Enjoy!

Empower Yourself to Heal from Chronic Migraine

The SimplyWell Protocol is available in our shop along with other e-books and products related to nutritional healing of migraine.

Or go to our services page to book a one-on-one coaching session or hair tissue mineral analysis with Marya Gendron (includes a copy of the SimplyWell Protocol and other e-books).

Marya Gendron

Marya Gendron is a biodynamic craniosacral therapist and health coach specializing in chronic migraine headache relief and alleviation of brain fog, indigestion, and histamine intolerance through plant-based solutions and hair mineral analysis. She practices out of White Salmon, Washington.

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