Creamy Corn and Vegetable Chowder
A dairy free, veggie packed, creamy corn chowder that you can enjoy all year round!
Servings: 6 servings
Equipment
- Large pot
- Blender, hand held or regular or food processor
Ingredients
- 4 ears fresh corn or 4 cups frozen and thawed
- 1 large white onion, diced small
- 1 medium carrot, diced small
- 1 medium celery stalk, diced small
- 1 medium zucchini, diced small
- 1 red bell pepper, diced small
- 2 jalapeno peppers, diced small
- 2 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh cilantro, chopped
- 1 tbsp coconut oil (avocado or olive works too)
- 1 1/2 tsp chili powder
- 1 1/2 tsp salt, or to taste
- 1/2 tsp fresh ground black pepper, or to taste
- 4 cups vegetable stock
- 1 can full fat coconut milk
- 1 lime juice of
- extra salt and pepper to taste
Instructions
- Remove corn kernels from cobs. Set aside.
- Chop all the vegetables, garlic and herbs.
- Heat oil in a large pot over medium heat. Add onions, carrot and celery. Saute for 7-8 minutes or until onion is soft.
- Add corn, zucchini, red pepper, jalapeno, garlic, chili powder, salt, and pepper, Saute for another 2 minutes.
- Add stock and coconut milk. If you prefer a thicker soup, reserve 1 cup of stock and add later if necessary.
- Bring to a boil, lower heat and simmer for 5 minutes.
- Remove from heat and partially puree with a hand blender or remove 2 cups and puree with a blender or food processor and add back to the pot.
- Stir in basil and cilantro and squeeze in lime juice. Taste and add more salt, pepper or lime juice as needed.
- The soup may seem thin but it will thicken as it sits. If you reserved a cup of stock you can add it in or leave it out.
Notes
- Store in the refrigerator for up to one week or in the freezer for 6 months.
- Garnish with pickled jalapenos and fresh cilantro.
- Add hot sauce to make it spicy.