Curried corn chowder

Around America, people are getting ready for fall. But in San Francisco, we’re getting ready for summer. SF has an Indian summer, which means I can continue enjoying my favorite summer produce for a few more weeks.

One of those types of produce is corn. And one of the ways I love to eat corn is corn chowder.

The challenge with the typical corn chowder is that it can feel a bit heavy and winter-y; a bit stick-to-your-ribs. I wanted to create a lighter, summery version.

This vegan chowder gets it’s heat from curry powder and jalapenos and it’s creaminess from coconut cream and olive oil. It’s also chock-full of other veggies like bell pepper and zucchini, and topped with fresh lime juice. That makes it feel a bit lighter than the standard, cream and cheddar-laden versions. And maybe even a little exotic.

Comforting and refreshing, this soup is the solid start to a summer meal.

Ingredients

  • 1 can coconut milk (do not shake)
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 tablespoon black pepper
  • Salt to taste
  • 4 cups vegetable broth
  • 1 russet potato boiled and diced
  • 5 ears corn, shucked
  • 2 red bell peppers, finely chopped
  • 1 jalapeno, finely chopped
  • 1 small carrot, finely chopped
  • 2 small zucchinis, finely chopped
  • Limes for serving

Directions

  1. Using large knife, remove corn kernels from ears.
  2. In a large pan, combine 1 tablespoon olive oil, bell pepper, and carrot. Saute over medium heat for 2 minutes.
  3. Add corn, zucchini, and jalapeno to pan. Saute for another 2-3 minutes, or until all veggies are tender but firm. (Al dente, if you will.) Set aside.
  4. In a large saucepan, bring broth to a boil, then turn off heat.
  5. Add remaining tablespoon olive oil, 2M tablespoons coconut cream (the thick part at the top of the can), curry powder, black pepper, and salt to the broth.
  6. Add half of veggie mixture to the broth. Using an immersion or hand blender, blend with broth mixture until vegetables are well integrated.
  7. Add potato chunks in batches and keep blending, until desired consistency is achieved. I used half a russet potato, but use as much as you’d like. Set blender aside.
  8. Add remaining veggies to soup and stir.
  9. Heat soup over medium high heat for 1-2 minutes so that all ingredients are hot.
  10. Spoon soup into bowls, squeeze lime on top, and serve.

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