Creamy Beet & Spinach Chowder with Early Morning Harvest Cornbread

Rich, earthy chowder—like a hearty potato soup but with spring beets and greens for a seasonal twist.

Ingredients (serves 6):

• 4-5 medium beets (peeled, diced)

• 6 cups spinach or mixed greens

• 1 onion or bunch green onions (chopped)

• 3 carrots (diced)

• 4 cups broth

• 1 cup cream or half-and-half

• 2 Tbsp butter

• Salt/pepper, fresh dill if available

• Cornbread: 1 cup Early Morning Harvest Organic Stone Ground Corn Meal, 1 cup EMH General Purpose Flour, 1 Tbsp baking powder, ¼ cup sugar, 1 tsp salt, 1 cup buttermilk, ¼ cup oil, 1 egg

Steps:

1. Sauté onion, carrots, beets in butter 8-10 min. Add broth; simmer until veggies tender (20 min).

2. Stir in spinach to wilt, then cream. Season.

3. For cornbread: Mix dry, add wet; bake in greased pan at 400°F 20-25 min until golden.

4. Serve chowder hot with warm cornbread wedges.

Bread pairing: That hearty, stone-ground Early Morning Harvest Corn Meal cornbread—crumbly, slightly sweet, perfect for crumbling in or dipping.