Corn chowder is highly underrated. With potatoes, vegan butter, and coconut milk, this version is sure to please anyone. The sweetness of the corn and the creaminess of the coconut milk create a delicious soup base, and you can eat this as a main course or as a side.
Ingredients
- corn cobs: 5 piece (fresh)
- vegan butter: 3 Tbsp
- yellow onion: 1 piece (chopped)
- crushed garlic: 1 tsp
- dried thyme: 1 tsp
- gluten-free flour: 0.5 cup
- vegetable broth: 2 cups
- coconut milk: 2 cans (canned, (13.5-ounce each))
- large potatoes: 2 piece (peeled and cubed)
- bay leaf: 1 piece
- chopped spring onions: 0.75 cup
- Himalayan salt: 1 tsp
- Freshly ground black pepper: 0 g
Metric Conversion
Stages of cooking
-
Slice all the corn off the cobs. Break or cut the cobs in half and set aside.
-
In a large pot, melt the butter. Add the yellow onion and sauté for 7 minutes, or until soft.
-
Add the garlic and thyme and cook for 5 minutes.
-
Stir in the flour, broth, and coconut milk and cook for 5 minutes.
-
Add the corn cobs, potatoes, and bay leaf. Bring to a simmer, cover, and cook for 20 minutes, or until the potatoes are soft.
-
Remove and discard the corn cobs and the bay leaf. Add the fresh corn and cook for 10 minutes.
-
Stir in the spring onions. Add the salt and sprinkle on some pepper to taste.
-
Serve with some more spring onions on top and a sprinkle of pepper.
