Dank Dishes: JeffThe420Chef’s Canna-Corn Chowder

Calling all edible enthusiasts–we’ve got the dankest mouth-watering recipes for you! Each month we scour the internet for some of the most delicious cannabis edible recipes for you to try at home in our Dank Dishes column. 

 

The edible industry continues to inspire us with palate-pleasing cannabis plates that taste as good as they feel. Chefs from all over the world are putting their culinary powers to the test by creating edible weed meals, and we’re here to deliver those recipes to you. This month’s Dank Dishes recipe comes from one of our favorite cannabis chefs, JeffThe420Chef.

 

Dubbed “The Julia Child of Weed” by The Daily Beast, “The Ganja Gourmet” by Newsweek, “The King of Edibles” by Elite Daily and one of the world’s top cannabis chefs by Culture Magazine, Jeff has redefined cannabis consumption since 2012 with his “tasteless” culinary canna-butter and canna-oils, which mimic herbs like oregano, rosemary and thyme and infused cooking oils without the “herbaceous cannabis taste.” 

 

We tested Jeff’s savory and stoner-licious canna-corn chowder and we highly suggest you try it for yourself! 

 

Canna-Corn Chowder 

Total prep and cooking time: 1 hour (30 minutes prep, 30 minutes cooking)

8 servings

 

Approximate THC content per serving if using Jeff’s homemade canna-butter: 

10%: 5.7mg

15%: 8.6mg

20%: 11.4mg

 

Ingredients

1/2 stick (57 g) Grass-fed butter, softened
  We used Bulletproof ghee. Kerrygold is also a
  great brand. 

2 Medium potatoes, diced

1/2 Medium white onion, diced

1 clove Garlic, minced fine

2 T (16 g) All-purpose flour 

6 c (1.4 l) Whole milk

1/2   Large red bell pepper, diced 

1 15 oz can (432 g) Sweet summer corn

1/2  c Heavy cream

2 T (28 g) Jeff’s EZ “Light Tasting” CannaButter 

1 tsp (6 g) Salt

1 T (7 g) Black pepper, freshly ground

Directions  

 

  • In a large soup pot, sauté onions and potatoes in butter until onions are lightly golden. 
  • Add garlic and sauté for another minute.
  • Add flour to coat.
  • Slowly add milk, mixing slowly to incorporate.
  • Add bell pepper, corn and heavy cream. Bring to a slow simmer. 
  • Add in CannaButter, salt and pepper.
  • Let simmer for 30 minutes and voilà!

 

For more of Jeff’s recipes, visit: jeffthe420chef.com 

Follow: instagram.com/jeffthe420chef

 

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Author: Valeri Spiwak

Valeri SpiwakBorn and raised by the beach in Southern California, Valeri Spiwak lives and breathes West Coast culture and its surrounding artistic charm. Valeri, with a Bachelors Degree in Journalism and a Minor in French, continuously seeks to explore the beautiful and obscure, and shares her adventures through captivating wordplay, clever writing and skillful copy.

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