Creamy Coconut Corn Chowder

2
Maggie May Schill

By
@NakedMaggie

This recipe is dairy free, and super creamy.
I urge you to avoid the urge to use milk or cream. The flavor pro g Ile is perfect with coconut milk. It is light, yet creamy.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10
Prep:
25 Min
Cook:
6 Hr
Method:
Stove Top

Ingredients

4
ears of yellow sweet corn, raw
12 oz
coconut cream
1 medium
sweet onion, diced
1 medium
red bell pepper, diced
4 clove
garlic, minced
3 c
sweet yellow corn
1/2 c
celery, diced
1 large
yukon potato
4 c
vegetable broth, low sodium
1/4 tsp
paprika
1/2 Tbsp
coconut oil
1 tsp
white pepper (or to taste)
1 pinch
red pepper flakes
1/2 tsp
coriander
1 tsp
cumin
salt to taste

Step-By-Step

1With a chef's knife, slice corn from corn cobs. Add corn to the other cups of corn, and set cobs to the side.
Cube potato, set aside.
2Heat oil in a large saucepan. Saute onion, bell pepper, garlic, and celery until onion is translucent. Add spices to pot. Stir until spices are toasted.
3Add broth and deglaze pan.
4Add cobs to pot. Bring pot to a boil, then lower heat to a simmer. Simmer for 5 hours.
5Remove cobs from pot. Add potato and half of the corn to pot. Cook until tender.
6With a blender, add coconut cream and blend smooth.
Add rest of corn to pot and cook until corn is cooked through. Salt pot to taste.

About Creamy Coconut Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy