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For a bowl of creamy comfort, try this easy to make roasted corn chowder. Traditionally made with heavy cream, we swapped in our sour cream for a rich and hearty lactose-free version. Roasted corn effortlessly upgrades this classic soup and pairs deliciously with the potatoes and fresh herbs.Green Valley Organics
2 Tbsp. Green Valley Organics Lactose-Free Butter
2 Tbsp. extra-virgin olive oil
1 onion, diced
4 garlic cloves, minced
6 sprigs fresh thyme, chopped
1/4 cup all-purpose flour
6 cups vegetable stock
1 1/2 cups Green Valley Organics Lactose-Free Sour Cream
2 russet potatoes, peeled and diced
6 ears corn (or about 4 1/2 cups of frozen corn)
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley leaves, chopped
Adapted from Food Network’s Corn Chowder Recipe.