CREAMY COCONUT CORN CHOWDER

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Creamy Coconut Corn Chowder image

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.

Provided by Maggie May Schill

Categories     Chowders

Time 6h25m

Number Of Ingredients 16

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

Steps:

  • 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.

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