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Generous and sound veggie-stuffed vegetarian corn chowder. Mixed up corn, potato, and coconut milk make the chowder base for this excessively delightful supper!
I used to be the greatest of chowder naysayers that at any point did live. When I was pretty much nothing, my kin would go wild over the shellfish chowder-in-a-bread-bowl circumstance, particularly when we visited San Francisco. I couldn't for the life of me make sense of why the stuff made me feel sick in tangles… until…
Blaze forward several decades, and come to discover it was on the grounds that the cream and gluten substance of the soup made me feel like not exactly excellent. An excess of cream and gluten for this young lady = grumble = terrible state of mind juju. Indeed, even the scarcest murmur of, "chowdah" destroyed ruin on my stomach related tract.
A couple of years prior, one of my siblings began making his own mollusk chowder, complete with bacon and potatoes for healthy quality. He goes with a more slender (not roux-based) consistency and less cream.
INGREDIENTS
- 4 ears corn shucked and steamed
- 2 large red potatoes peeled and chopped
- 3 tablespoons coconut oil or olive oil
- 1 large white onion
- 5 cloves large garlic minced
- 3 large carrots peeled and chopped
- 3 large stalks celery chopped
- 1 large red bell pepper cored and chopped
- 1-½ teaspoons sea salt
- 2 teaspoons Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- 2/3 cup full-fat canned coconut milk
- 2 cups water or vegetable broth
INSTRUCTIONS
- Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
- Use tongs to remove corn from the boiling water and place on a cutting board.
- Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
- While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
- Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
- Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
- Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.
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