Corn Coconut Chowder

Completely vegetarian. Completely dairy free. Completely gluten-free. Totally delicious. To bulk this dish up for dinner, serve with your favorite whole grain rice!

Total Time: 45 minutes

Cooking Time: 25 minutes

Prep Time: 10 minutes

Yield: 4-6 servings

Ingredients

6 ears of corn, shucked and wiped clean

2½ tsp grated ginger

4 cloves of garlic, sliced

2 onions, diced

1 cup vegetable broth

2 jalapeños, finely chopped

1 red bell pepper, finely chopped

Zest of 1 lime

Juice of 1 lime

1 tbsp unsalted butter (to make this dish vegan, sub for vegan butter)

1 15 oz can of unsweetened lite coconut milk

1 15oz can of unsweetened coconut milk

1 15 oz can of cannellini beans, drained

2 tbsp corn starch plus ½ cup of water

2 tsp salt 

Directions

1. Cut the kernels off of the cob by placing an ear of corn in a shallow bowl and holding it upright with one end on the bowl. Cut down vertically on the corn kernels, rotating the cob with each cut. Repeat with each ear of corn. Set aside the corn kernels and save the cobs.

2. In a small bowl, make a slurry by whisking together the corn starch and ½ cup of water until smooth and glossy. Set aside.

3. Heat vegetable oil in a large Dutch oven or pot over medium heat. Add the corn and cook until tender, about 7-10 minutes. Remove the corn and reserve in a bowl. Add more vegetable oil, then over medium-high heat add the onions and ginger and sweat until softened, stirring frequently, 5-8 minutes. Over a medium flame, add the garlic and cook for 3-4 minutes, stirring frequently. Set aside 1 cup of cooked corn, then add the rest of the corn along with one of the chopped jalapeños.

4. Add in the saved corn cobs, coconut milk and vegetable stock. Bring to a boil. Gradually, in a fine stream, pour the slurry into the boiling cooking liquid to be thickened while whisking constantly. Reduce to a simmer and cook for 15-20 minutes.

5. While the soup cooks, heat olive oil in a sauce pan over medium heat. Add the red bell pepper and sweat them (do not brown) for 6-8 minutes, stirring often.

6. Add the lime zest, juice and cannellini beans. Puree the soup using an immersion blender, Vitamix, or blender. Add the 1 cup of reserved corn, the other chopped jalapeño, salt, and butter. Serve in shallow bowls and add the red bell peppers as garnish.