I loooooove summer corn in Ontario. We have been eating ear after ear of the stuff, and after picking up 6 more cobs of the delicious local, non-gmo variety the Mustard Seed has in stock, I decided to try out this chowder recipe from theppk.com. I made a few changes based on what was in the fridge/garden, but it is wonderfully fresh. I wish I took a picture with better lighting as it doesn’t do justice to the yellow colour at all. Try it while the corn is still plentiful in the area!
Notes:
- Fresh corn off the cob is best for this recipe, but I’m sure you could try it with frozen if that’s all you have.
- We tried it topped with various garnishes, so feel free to use what you have and what you like! One night we had chopped cherry tomatoes, basil, and chives. Another night we used what is pictured here: cilantro, chives, basil, and hot cherry peppers. I’ve also had it with no garnishes and it’s still great.
- If you don’t want any heat, leave out the hot cherry pepper. Although we used just the pepper and not the seeds so it barely had any heat. Add the seeds if you’re looking for more hotness!
Ingredients:
1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 cherry pepper diced small, save some for garnish
4 1/2 cup fresh corn (I used 6 cobs, don’t throw the cobs out!)
2-3 medium carrots, peeled and cut into 1/2 inch chunks
2 medium yukon gold potatoes, cut into 1/2 inch chunks (peeled or not based on your preference)
4 cups vegetable broth, divided
1 tablespoon corn starch
3/4 cup coconut milk
2 tablespoons fresh lime juice
Salt to taste
Fresh black pepper to taste
To garnish:
– any combination of: herbs (cilantro, chives, basil), fresh garden tomato, hot peppers, hot sauce, raw corn kernels
1) Preheat soup pot over medium heat, and add coconut oil and onion. Add a pinch of salt and saute for a few minutes, until translucent.
2) Add garlic and hot peppers and saute for another minute or so. Add corn and carrots and cook for a few more minutes.
3) Measure one cup of broth into a measuring cup and mix in cornstarch to dissolve, Set aside.
4) Add remaining broth to the pot, as well as the potatoes. Cover and bring to a boil. Remove lid and add corn cobs (broken in half) to the pot. Lower heat and simmer for about 15 minutes and check for veggie tenderness. Cook a few more minutes if necessary.
5) Remove corn cobs and add veggie broth/cornstarch mixture to the pot. Cook for a few more minutes while it thickens, then add coconut milk, lime juice, salt and pepper to taste.
6) Use an immersion blender (hand blender) to blend the soup while keeping it chunky. If you don’t have one you can move the soup to a food processor or blender, but let the soup cool a little bit first. Blend to your desired consistency, but do not puree it completely.
7) Taste for salt and seasonings, garnish and serve! This was delicious with a slice of sourdough bread, but in the summer a simple salad would also go really well with this.
Makes 8 hearty servings.
Vegan Food Nerd 