Coconut Corn Chowder
Fresh corn is one of my favorite foods. It brings me back to those summer days as a little girl, where we’d sit in our backyard and shuck corn. This creamy corn chowder replaces the dairy based cream in traditional corn chowder with coconut milk. I like to use full fat coconut milk in this recipe to make it extra creamy, but feel free to use light coconut milk for a lower fat version!
Ingredients
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 Onion, diced
- 3 carrots, peeled and diced
- 2-3 medium sized red potatoes, cut into 1 inch chunks
- 2 teaspoons curry powder
- 4 cups of vegetable broth
- 4 ears of corn, shucked and kernels removed from the cob
- 1 cup coconut milk
- ½ cup cilantro, chopped
- Salt and pepper, to taste.
Directions
- In a large stock pot, heat the coconut oil over medium heat. Sauté the garlic and onions for a few minutes, until soft and fragrant.
- Add the curry powder, carrots, and potato and vegetable broth. Bring to a boil. Once boiling, reduce heat to a simmer. Cook for 10-15 minutes, until the potatoes are soft.
- Turn off the heat and with a fork, mash some of the soften potato chunks against the side of the pot. (You can also use an immersion blender for this.) This will thicken the soup.
- Add the corn and return the soup to a simmer. Let simmer for 5 minutes.
- Reduce the heat to low, and stir in the coconut milk and cilantro. Add salt and pepper to taste.
- Serve warm, with a drizzle of coconut milk on top!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!
