Fresh corn season is coming to an end soon, so I’d say let’s make more delicious Corn Chowder this weekend!
It’s an easy to prepare One-Pot dish, hearty, creamy, and really delicious. I used bicolor corn for mine cause it’s my favorite! Can’t get your hands on fresh corn?Just use frozen corn instead. Happy Friday everyone
Ingredients:
- 4 ears of corn, husk and silk removed (~4 cups)
- 2 medium russet potatoes (~2 cups chopped)
- 1 small red bell pepper
- 1 jalapeño (seeded for less spice)
- 1 small sweet onion (~1/2 cup)
- 2-3 garlic cloves
- 1 heaping tbsp vegan butter
- 1 can of coconut milk * (light or regular)
- 4 cups of vegetable broth (I use vegan no chicken bouillon)
- 1 bay leaf
- A sprig of thyme
- Salt and black/cayenne pepper to taste
Optional:
Fresh chives
Crusty bread
Method:
- Prepare corn, and cut off the kernels.
- Finely dice onion, garlic, jalapeño, and bell pepper.
- Peel potatoes, and cut them into small pieces.
- Heat up butter, and sauté diced onion for about 5 minutes, then add garlic, jalapeño and bell pepper, and sauté for a few more minutes.
- Add corn, potatoes, veggie broth, bay leaf and thyme.
- Bring to a boil, and simmer for 10 minutes or until potatoes are soft. Discard bay leaf and sprig, and stir in the coconut (or extra creamy oat) milk.
- Add about half of the chowder to a blender, mix until smooth, then pour it back into the pot.
- You can also use an immersion blender instead, or blend the entire batch if you prefer an extra creamy chowder.
- The chowder will thicken as it cools.
- Season to taste with salt and freshly ground black or cayenne pepper, and enjoy!
- (Makes 4 servings)
Tip: Extra creamy oat milk works instead of coconut milk as well!
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
