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.
- 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
- Using large knife, remove corn kernels from ears.
- In a large pan, combine 1 tablespoon olive oil, bell pepper, and carrot. Saute over medium heat for 2 minutes.
- 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.
- In a large saucepan, bring broth to a boil, then turn off heat.
- 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.
- Add half of veggie mixture to the broth. Using an immersion or hand blender, blend with broth mixture until vegetables are well integrated.
- 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.
- Add remaining veggies to soup and stir.
- Heat soup over medium high heat for 1-2 minutes so that all ingredients are hot.
- Spoon soup into bowls, squeeze lime on top, and serve.