Coconut Corn Chowder
 
Prep time
Cook time
Total time
 
Adapted from Quick Fix Vegan
Author:
Serves: 4
Ingredients
  • 2 teaspoons olive oil
  • 1 medium shallot, diced
  • 1 clove garlic
  • 2 teaspoons grated fresh ginger
  • 1 russet potato, chopped
  • 1 (14-ounce) can diced tomatoes with chiles, drained
  • 3 cups vegetable broth
  • 3 cups fresh or frozen corn kernels
  • Salt and freshly ground black pepper
  • 1 (13-ounce) can unsweetened coconut milk
  • 3 tablespoons chopped fresh basil
  • Sriracha or other hot sauce (optional)
Instructions
  1. Heat the oil in a large pot over medium-high heat. Add the shallot and garlic, cover, and cook until softened, about 5 minutes. Stir in the ginger, then add the potato, tomatoes, and vegetable broth and bring to a boil.
  2. Reduce the heat to medium, add the corn, and season to taste with salt and pepper. Simmer until the vegetables are tender, about 15 - 20 minutes.
  3. Stir in the coconut milk and basil. If desired, transfer soup to a blender or food processor, or use an immersion blender to blend into a creamier soup.
  4. To serve, ladle into bowls and top with more basil. Drizzle a small amount of sriracha or hot sauce on top of each bowl if desired.
Recipe by Mangoes and Chutney at http://mangoesandchutney.com/45-minutes-or-less/coconut-corn-chowder/