With the freezing temperatures outside, it’s time to prep a crock pot full of soup. We made a Corn & Zucchini Chowder that’s sure to warm you up even on the coldest of days. All it takes is some probiotic plain kefir, fresh corn, zucchini, and a little bit of love.
Cultured Dairy: The Nutrition Benefits You Actually Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole fat milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Prebiotics + Probiotics = a Healthy You
Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular. Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive system.
- 2 celery sticks
- 5 ears corn
- 4 cloves garlic
- 1/2 tsp parsley, dried
- 2 russet potatoes, peeled and cut into 1/4-inch cubes
- 1/4 tsp thyme
- 1/2 yellow onion, large
- 2 Zucchini, large
- 5 cup veggie broth, low-sodium
- 1/2 tsp black pepper, ground
- 1/8 tsp cayenne pepper
- 1 1/4 tsp sea salt
- 1/2 tsp smoked paprika
- 2 cup Plain Whole Milk Kefir
- 1/2 cup flour
- 1/2 cup butter
- Cut celery, potatoes, onion, squash, and zucchini and put into one pot on low heat with a little bit of olive oil (we used an Instapot to cook in a faster time but you can use a regular pot over stove-top or throw all ingredients into a crock pot)
- Strip corn from ears and throw into pot
- Mince the parsley and thyme and add to pot along with remaining spices.
- Add veggie broth and let cook on medium heat until squash, potatoes, and zucchini are all soften - test with fork. If using an Instapot, shut the lid and cook on soup for 45 minutes (set 4-5 hours for crock pot)
- Add in the Whole Milk Kefir, and stir until soup is fully coated - if your chowder has a pretty thin consistency, make a rue using the flour and butter. In a low head pan, cook down the flour and butter until it becomes a thick consistency and add to the chowder. Once the rue is added, stir until soup becomes a thicker consistency.
- Making a homemade crouton: Cut sour dough bread into cubes, toss into olive oil and garlic (to taste) and bake on 325 for 5 minutes or until golden brown. Top on chowder along with extra chopped parsley and thyme and serve.