Over the weekend, my siblings, mom, and I got together to make a bazillion tamales for Easter Sunday. Okay, not a bazillion, but more like 150. We overestimated how many we would actually make because we still have corn husks coming out of our ears. Literally. So I took the extra supplies and decided to bring them to cooking in my son’s K/1 class this week.
The focus was making corn husk dolls,
but because we only had 30 minutes to make the soup and the dolls, I decided to make the soup while my husband worked on the dolls with the students.
The dolls weren’t anything fancy like you find in all the online tutorials, but it was a learning opportunity to show them pictures of corn stalks, corn husks, how corn is grown, and how you can recycle the old husks by making dolls, quick flowers, fancy flowers, tamales, etc. And, of course, talking about always buying organic corn in order to avoid GMO’s is a highlight of the conversation for me!
While Arun was talking about the dolls, I began sauteing the vegetables for the gluten-free, dairy-free, egg-free, nut-free, peanut-free, soy-free, Roasted Corn Chowder soup.
Due to time limitations, I was unable to roast the corn in advance like I usually do at home, and WOW does that make all the difference! Do not skimp on that one detail of the recipe because it’s what makes it amazing.
I usually use coconut or almond milk at home, but we used rice milk in class, and it was a little on the thinner side, so you may want to add extra flour to the veggies during the saute process. Also be sure to buy unsweetened non dairy milk because the corn already makes it so sweet.
This is one of our go-to dinner recipes because it’s so quick, easy, and delicious!