Corn season is here, and I’m so happy! I love diving through the bins of corn cobs at the farmer’s market, and bringing home the sweetest golden stalks. I might go so far as to say corn is my favorite grain. Yeah, grain, because it ain’t a vegetable (sorry kids). I love it for it’s versatility, sweetness, low-cost, and heartiness. In the summer time, when it’s in season, I can literally eat it raw!!
Today I want to show you how to turn the season’s bounty into a creamy and delicious corn chowder, one of my favorite soups. You may be thinking, “Soup! Are you crazy, Jenné? It’s too hot for soup”. And I feel you on that, however, this soup happens to be delightful whether it’s eaten hot, room temperature, or chilled. Okay?!
And where does that creaminess come from without cream? Take a guess!
Oh yeah, coconut milk. In addition to giving this soup body and suavidad (smoothness), it adds a subtle hint of the tropics. Add the lime to the coconut creamy corn chowder, and you just might end up licking the bowl. This stuff is really really guuud 🌽💕
Watch the vid, make the soup, a let a girl know how you like it! Post your pics to Instagram using #sweetpotatosoul
- 2 tbsp coconut oil
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1½ cup celery, chopped (about 2 stalks)
- 2 cups carrots, chopped (about 3 small)
- 4 small yukon gold potatoes, cubed
- 2½ cups corn kernels from 4 cobs (or use frozen non-GMO corn)
- 1 14-oz can of coconut milk (1¾ cups)
- 2 cups water
- 2 vegetable bouillon cubes
- 1 tsp crushed chili pepper flakes
- 1 tsp black pepper
- 1 cup cilantro, chopped
- Heat coconut oil over medium-high heat in a heavy bottomed pot.
- Add the onions, garlic, and celery, and sauté until onions are translucent.
- Stir in the carrots, potatoes, and corn kernels.
- Pour in the coconut milk, water, and bouillon cube then bring to a boil.
- Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.
- Remove the pot from the heat.
- Transfer about a third of the soup to a blender, and blend until smooth. Or use animmersion blender to cream part of the soup in the pot.
- Pour back into the main pot, and add the chili flakes and pepper.
- Season to taste with salt and more pepper if necessary.
- Serve immediately and garnish with chopped cilantro, or allow to cool, or chill and enjoy later.