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

How to Make Creamy Coconut Corn Chowder

Step-by-Step

  1. With 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.
  2. Heat 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.
  3. Add broth and deglaze pan.
  4. Add cobs to pot. Bring pot to a boil, then lower heat to a simmer. Simmer for 5 hours.
  5. Remove cobs from pot. Add potato and half of the corn to pot. Cook until tender.
  6. With 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.

Printable Recipe Card

About Creamy Coconut Corn Chowder

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



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