Vegan Corn Chowder
, Serves 4
A creamy dairy-free chowder; half the corn and a potato are blended with coconut milk, then folded into sautéed vegetables.
| 3 tablespoons coconut oil (or avocado oil) | Heat oil, sauté onion 5-8 min | Add garlic, carrots, pepper & spices | Cover, cook 5-8 min until soft | Add chopped potato & corn, pour in blend | Simmer gently 10-20 min, taste & salt |
| 1 large white onion, chopped | |||||
| 5 cloves large garlic, minced | |||||
| 3 large carrots, peeled and chopped | |||||
| 1 large red bell pepper, cored and chopped | |||||
| 1 1/2 teaspoons sea salt | |||||
| 2 teaspoons Cajun seasoning (optional) | |||||
| 1/2 teaspoon paprika (optional) | |||||
| 1/4 teaspoon ground cumin (optional) | |||||
| 2 ears corn, boiled, kernels cut off (for the blender) | Blend corn, potato, milk & water smooth | ||||
| 1 large red potato, peeled, quartered, boiled (for the blender) | |||||
| 240 ml full-fat canned coconut milk | |||||
| 475 ml water (or vegetable broth) | |||||
| 2 ears corn, boiled, kernels cut off (added whole) | |||||
| 1 large red potato, peeled, quartered, boiled, then chopped into smaller chunks (added whole) |
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