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Freekeh Chowder

Servings 3
Author Muna Kenny

Ingredients

  • ¼ cup freekeh
  • ⅓ cup chopped red pepper
  • ⅓ cup chopped onion
  • ⅓ cup chopped carrot
  • ¾ cup chopped potato
  • 2 tablespoons chopped celery
  • ⅓ cup canned corn
  • 1 ¼ cup whole milk
  • 1 chicken bouillon low sodium
  • Black pepper
  • Salt to taste
  • 1 tablespoon all purpose flour
  • 4 cups boiling water
  • 1 ½ tablespoon olive oil

Instructions

  • - In a blender, blend three tablespoons corn with ¼ cup milk until smooth, keep aside.
  • - In a pan, add olive oil and when hot, add the red pepper, onion, celery, carrot, and potato.
  • - Sauté vegetables until onion is translucent. Add flour and mix well.
  • - Add the freekeh and sauté for 2 minutes.
  • - Add the boiling water and chicken bouillon.
  • - When the soup comes to a boil, add the corn milk mixture.
  • - Let it cook on medium low heat for 45 -50 minutes. (I've used whole grain freekeh, but you can use cracked freekeh and it will take 15 -25 minutes to cook).
  • - Add the corn and a cup of milk to the soup. Season with black pepper and let it cook for 10 minutes.
  • - Serve hot.