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Corn season is here, and I’m so happy! I love diving through the bins of corn cobs at the farmer’s market, and bringing home the sweetest golden stalks. I might go so far as to say corn is my favorite grain. Yeah, grain, because it ain’t a vegetable (sorry kids). I love it for it’s versatility, sweetness, low-cost, and heartiness. In the summer time, when it’s in season, I can literally eat it raw!!
Today I want to show you how to turn the season’s bounty into a creamy and delicious corn chowder, one of my favorite soups. You may be thinking, “Soup! Are you crazy, Jenné? It’s too hot for soup”. And I feel you on that, however, this soup happens to be delightful whether it’s eaten hot, room temperature, or chilled. Okay?!
And where does that creaminess come from without cream? Take a guess!
Oh yeah, coconut milk. In addition to giving this soup body and suavidad (smoothness), it adds a subtle hint of the tropics. Add the lime to the coconut creamy corn chowder, and you just might end up licking the bowl. This stuff is really really guuud 🌽💕
Watch the vid, make the soup, a let a girl know how you like it! Post your pics to Instagram using #sweetpotatosoul
Vegan Creamy Corn Chowder
Worried about GMO corn nastying up your soup? Look for organic corn on the cob, and if you can’t find that, use organic non-GMO frozen corn. The recipe calls for celery, carrots, and potatoes too. Try to chop them all around the same size.
Ingredients
- 2 tbsp coconut oil
- 1 small red onion diced
- 2 garlic cloves minced
- 1 1/2 cup celery chopped (about 2 stalks)
- 2 cups carrots chopped (about 3 small)
- 4 small yukon gold potatoes cubed
- 2 1/2 cups corn kernels from 4 cobs or use frozen non-GMO corn
- 1 14- oz can of coconut milk 1 3/4 cups
- 2 cups water
- 2 vegetable bouillon cubes http://amzn.to/1JhEFZS
- 1 tsp crushed chili pepper flakes
- 1 tsp black pepper
- 1 cup cilantro chopped
Instructions
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Heat coconut oil over medium-high heat in a heavy bottomed pot.
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Add the onions, garlic, and celery, and sauté until onions are translucent.
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Stir in the carrots, potatoes, and corn kernels.
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Pour in the coconut milk, water, and bouillon cube then bring to a boil.
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Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.
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Remove the pot from the heat.
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Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.
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Pour back into the main pot, and add the chili flakes and pepper.
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Season to taste with salt and more pepper if necessary.
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Serve immediately and garnish with chopped cilantro, or allow to cool, or chill and enjoy later.
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