Spicy Vegan Corn Chowder with Coconut Cream, Cilantro & Lime


FROM - DelightfulDeliciousDelovely.com

Spicy Vegan Corn Chowder with Coconut Cream, Cilantro & Lime

INGREDIENTS

8 ears fresh corn on the cob

1 13.5 oz can of coconut cream or coconut milk (light version if you prefer)

1 large potato - peeled & diced

1 large onion - diced

2 (or more) jalapenos (red if possible) - seeded & diced (use a red bell pepper here if you do not like spice)

4 cups vegetable stock 

2 tsp sriracha or other hot sauce (optional)

1 lime

fresh cilantro

olive oil

S&P to taste

DIRECTIONS

Cut the corn from the cobs.  Take the dull side of a large knife & run it down all sides of each corn cob with a bit of pressure - over a bowl.  This is called "milking the corn."  Reserve this corn milk.

Heat 2 TBS olive oil in a stock pot.  Add the onion & jalapenos & saute until the onions are soft & translucent.  Add potato & corn & stir.  Add the stock, hot sauce, corn milk & the coconut milk.  Stir.  Add about 1/2 cup chopped cilantro.  Bring to a boil, then reduce heat to low & simmer for about 30 minutes or until the potato & corn are tender.  

With a slotted spoon, scoop out some (maybe a cup or two) of the solid veggies & reserve in a bowl.  You will use this later to garnish the soup when you serve it.

With a blender or food processor or immersion blender - puree the remaining soup.  Add S&P to taste.  At this point - you can squeeze in the juice of half a lime - or you can opt to serve the soup with lime wedges & let folks control the amount of citrus in their chowder.  

To serve - ladle some puree into bowls.  Top with a spoonful of the solid veggies & some more chopped fresh cilantro (or parsley) and a wedge of lime.  Fresh cracked pepper - more hot sauce?  Your call.

Some crispy fried shallots would be pretty nice on this - as would a good drizzle of basil oil.  


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