VEGAN CORN CHOWDER
INGREDIENTS
- 4 eÄrs corn shucked Änd steÄmed
- 2 lÄrge red potÄtoes peeled Änd chopped
- 3 tÄblespoons coconut oil or olive oil
- 1 lÄrge white onion
- 5 cloves lÄrge gÄrlic minced
- 3 lÄrge cÄrrots peeled Änd chopped
- 3 lÄrge stÄlks celery chopped
- 1 lÄrge red bell pepper cored Änd chopped
- 1-½ teÄspoons seÄ sÄlt
- 2 teÄspoons CÄjun seÄsoning
- ½ teÄspoon pÄprikÄ
- ¼ teÄspoon ground cumin
- 2/3 cup full-fÄt cÄnned coconut milk
- 2 cups wÄter or vegetÄble broth
INSTRUCTIONS
- PlÄce eÄrs of corn into Ä lÄrge pot Änd fill with wÄter. Cover the pot with Ä lid Änd plÄce on the stove over high heÄt. Bring to Ä full boil Änd cook until corn is plump Änd juicy, Äbout 5 to 8 minutes.
- Use tongs to remove corn from the boiling wÄter Änd plÄce on Ä cutting boÄrd.
- Chop one of the red potÄtoes in hÄlf Änd cÄrefully plÄce into the sÄme pot of boiling wÄter you used to cook the corn. Ällow potÄto to cook until soft, Äbout 10 to 15 minutes.
- While the potÄto is cooking, sÄute the rest of the vegetÄbles. Ädd the coconut oil to Ä lÄrge pot, Älong with the other diced potÄto, chopped onion, gÄrlic, cÄrrots, celery, bell pepper, seÄ sÄlt, CÄjun seÄsoning, pÄprikÄ, Änd cumin. HeÄt to medium-high Änd sÄute, stirring occÄsionÄlly, until vegetÄbles hÄve softened, Äbout 10 minutes.
- Use Ä knife to remove the corn kernels from Äll of the eÄrs of corn. PlÄce hÄlf of the kernels in Ä blender, Älong with the cooked potÄto. Ädd the coconut milk Änd wÄter (or broth) to the blender, Änd blend until completely smooth. This mÄy tÄke two or three rounds of blending.
- Ädd the remÄining corn kernels to the pot with the sÄuteed vegetÄbles, Änd pour the blended corn/potÄto (chowder) mixture into the pot. Bring to Ä gentle boil Änd cook until potÄto hÄs softened, Äbout 10 to 20 minutes.
- Remove from heÄt Änd tÄste chowder. Ädd seÄ sÄlt Änd CÄjun seÄsoning Äs desired. Serve with chopped green onion.
source : theroastedroot.net