I’ve been fighting sickness this week and it’s been the pits! That + cold, snowy weather means that I am craving healthy, warm comfort food. So when corn chowder popped into my mind and I couldn’t find a recipe for exactly what I was looking for, I decided to make my own! And let me tell you, it is everything I could have wanted and more. It has onion, carrots, a potato, and corn in it (veggies!), and is vegan. And, it’s pretty easy to make. Give it a try and let me know what you think in the comments!
1 tbsp oil or butter
1/2 onion (diced)
2 carrots (diced)
1 white potato (diced)
1 can of corn
2 cloves garlic (minced)
1 tsp paprika
1 1/2 tsp cumin
2 cups vegetable broth
1 can of light coconut milk**
garlic salt (to taste)
onion salt (to taste)
pepper (to taste)
Heat oil or butter in a large pot. Add onion and a dash of sea salt. When onion is soft, add garlic, carrots, potato and corn. Add paprika, cumin, and a bit of garlic salt, onion salt, and pepper. Stir.
When veggies are starting to soften, add in vegetable broth and light coconut milk. Cover and let simmer for 15-20 minutes or until veggies are soft.
Use an immersion blender or blender to blend soup until smooth. Season to taste.
* Optional: Top with some green onion for garnish.
** Light Coconut Milk: Find cans of these in the international food aisle of the grocery store. I lightly shake the cans and try to find ones that sound more solid than sloshy. I store my cans of coconut milk in the refrigerator as it helps it solidify.
*** I used Redmond Salts to season it— “America’s only unrefined ancient sea salt!” —and it is good stuff! It feels good to know exactly what is going into my food.