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Summer Corn Chowder
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Summer Corn Chowder

Course Soup

Ingredients

  • 3 tbsp avocado oil
  • 1 cup vidalia onion, chopped
  • 1 celery stalk and leaves, chopped
  • 1¼ cups carrot, diced
  • 6 cups corn kernels
  • 2 cups Yukon gold potatoes, peeled and diced
  • 5 cups corn stock or low sodium vegetable broth
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • 1 can coconut milk
  • ½ cup red pepper, diced
  • 1 tsp ground nutmeg
  • 1 tsp allspice
  • 2 sprigs fresh thyme

Instructions

  • Heat oil in a large soup pot over medium heat and add onion.
  • Stir and sauté for 3-4 minutes.
  • Add celery and carrots and cook for a few more minutes.
  • Add 1 cup corn kernels and 1 cup diced potato, stir and cook for a few more minutes.
  • Add broth, season with salt and pepper, bring to a boil, cover to cook for 15 minutes.
  • Using a hand blender, blend the soup in the pot, until smooth.
  • Add coconut milk, 1 cup diced potato, 5 cups corn kernels, red pepper and seasoning to the pot. Stir well.
  • Bring to a simmer, cover and cook for 15 minutes.
  • Check for seasonings.
  • If the soup is too thick, add more vegetable broth or water.
  • Serve with crusty bread, fresh herbs and aleppo pepper if you want a hint of heat.