Culinary lavender offers a range of benefits, adding both flavor and wellness to dishes. Its delicate, floral notes enhance recipes, from baked goods to savory dishes like roasted meats and soups, providing a unique taste that elevates culinary creations. Rich in antioxidants, lavender may promote relaxation, reduce stress, and aid digestion when consumed in moderation. It also contains anti-inflammatory properties, potentially supporting overall health. Additionally, its aromatic quality can stimulate appetite and enhance the dining experience, making it a versatile ingredient in both sweet and savory cuisines.
Ingredients
2 cups corn removed from cob (Amador Farms)
1/2 cup chopped onion (Amador Farms)
2 cups small red potatoes (Amador Farms)
1 tbsp ghee or unsalted butter
3 cups chicken broth
1 tsp crushed crushed culinary lavender (Nova Bees)
3/4 tsp dried thyme
1/2 tsp salt
3/4 tsp dried thyme
1/2 tsp salt
Fresh ground black pepper
Bacon crumbled (optional)
Chili oil (optional)
Directions
1. Heat the ghee in a medium sized saucepan over medium/high heat. Add onion and cook until soft, about 5 minutes. Add corn, potatoes, lavender, thyme and salt. Stir until evenly mixed.
2. Pour in chicken broth. You may also use vegetable broth, if you would like to make this a vegetarian chowder. Reduce the heat to medium. Cook until potatoes are softened, about 15 – 20 minutes.
3. Carefully remove half of the chowder and pour into a blender. Pulse about 5 times to puree the soup. The puree will act as a thickener with no need to add flour of corn starch.
4. Pour puree back into saucepan. Stir until well combined. Pour into 4 individual serving bowls. Add black pepper to taste. An optional serving idea is to add bacon and/or chili oil. Makes 4 servings.
Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”