Sweet Corn and Potato Chowder
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Why I Love This Recipe
Corn is one of the oldest cultivated crops in the world, originating in Central America over 9,000 years ago.
Ingredients You'll Need
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium Yukon gold potatoes, diced
4 cups fresh or frozen corn kernels
4 cups vegetable broth
1 cup unsweetened coconut milk or heavy cream, divided
1 teaspoon smoked paprika (optional)
Salt and freshly ground black pepper to taste
Fresh chives or parsley for garnish
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
Add the diced potatoes to the pot. Cook for about 5 minutes, stirring occasionally.
Stir in the corn kernels, vegetable broth, and 3/4 cup of coconut milk or heavy cream. Bring to a gentle simmer.
Season with smoked paprika, salt, and pepper to taste. Cover and let the chowder simmer until the potatoes are tender, about 20 minutes.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half of the chowder in a blender and return it to the pot.
Add the remaining 1/4 cup of coconut milk or heavy cream, stirring it in.
Adjust the seasoning to taste. Serve the chowder warm, garnished with fresh chives or parsley.
Pairs Well With
Alcoholic: A glass of chilled Chardonnay. Non-alcoholic: A refreshing iced tea with lemon
Questions, Comments & Reviews
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