Creamy Corn Chowder

Creamy Corn Chowder

IMG_7400[1]IMG_7398[1]

Makes 6-8 servings

Ingredients:

  • 1 tbsp grapeseed oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 3 stalk celery, diced
  • 1 tbsp cumin
  • 1 tbps paprika
  • 2 large potatoes, diced
  • 2 cups tomatoes, diced
  • 1L vegetable stock or water
  • 2 cups corn niblets, about 3 cobs of corn
  • 1 (400ml) can coconut milk
  • 1 lime zested and juiced
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ tsp cayenne (optional)

Garnish

¼ cup thinly sliced chives

 

Directions:

  1.  In a large stock pot over medium high heat add oil. Once heated add onion and sauté until translucent, about 5 minutes.
  2. Next add garlic, carrots, and celery and sauté until soft, about 5 minutes.
  3. Add cumin and paprika and sauté until fragrant, about 3 minutes.
  4. Next incorporate potatoes and tomatoes.
  5. Deglaze pot with veg stock or water and bring to a boil. Cook until potatoes are soft, about 15 minutes.
  6. Next add corn niblets and cook for about 2 minutes or until niblets are tender.
  7. Stir in coconut milk, lime zest and juice and season with salt, pepper and cayenne (if using).
  8. Remove from heat. Top with chives and serve.

 

IMG_7399[1]

Print This!
Leave a Reply