Corn Chowdah

[adapted from The Hip Chick's Guide to Macrobiotics, by Jessica Porter, p. 228]

1 bag frozen organic corn
1 2-inch strip of Kombu [seaweed bought at Whole Foods]
6-8 cups of filtered or spring water
1 teaspoon sesame oil
1 large onion, diced
1 leek or scallion, thinly sliced
2 medium carrots, diced
1/2 cup organic cornmeal
1-2 tablespoons white miso [buy at Whole Foods] or sea salt to taste
Fresh chopped dill or basil for garnish

Place kombu in medium sized pot. Add water, bring to a boil, and simmer 15 minutes. In a large soup pot, heat sesame oil and a bit of water, and saute onion and leek or scallion until onion is translucent. Add carrots and saute 1 more minute. Sprinkle cornmeal into pot and stir well until vegetables are coated. When mixture begins to turn golden, add kombu stock to soup pot, stirring quickly to prevent lumps.
Place on flame deflector and simmer for 30 minutes. Dissolve miso or sea salt and simmer for 3-4 minutes. Use fresh dill or chopped fresh basil for garnish.