Description
Fresh sweet corn blended with lite coconut milk, vegetables and spices make this a rich and creamy vegan chowder.
Ingredients
Scale
- 2 1/2 cups fresh sweet corn, from 4-5 ears, plus 1/4 cup for garnish
- 1 tablespoon coconut oil
- 1 medium Vidalia or other sweet onion, chopped (about 1½ cups)
- 2 ribs celery, chopped (about ½ cup)
- 3 cloves garlic, minced
- ½ teaspoon celery seed
- ½ teaspoon smoked paprika
- 1½ cups cauliflower florets
- 1 red pepper, diced (about 1 cup)
- 2 cups vegetable or chicken broth (if you’re not vegan)
- 1 14-oz can light coconut milk
- 1 tablespoon rice wine vinegar or apple cider vinegar
- Celtic sea salt and freshly ground black pepper
- 2 tablespoons fresh lime juice
- Chopped parsley for garnish
Instructions
- To cut the corn: stand one ear of corn up over a bowl. Use a sharp knife to slice kernels off. Repeat with the remaining ears of corn. Set aside ½ cup to garnish the soup at the end.
- Heat the coconut oil in a soup pot over medium-low heat. Add the onion and celery and a few pinches of salt.
- Cook until soft, about 5 minutes without browning
- Add garlic. Mix and sauté 1 minute.
- Add celery seed and smoked paprika.
- Add the cauliflower, 2 1/2 cups corn, red pepper, a pinch of salt, black pepper and stir.
- Add vegetable broth, coconut milk and vinegar. Bring to a boil.
- Cover and simmer on low until the vegetables are tender, about 10 minutes. Let cool slightly.
- Pour half the soup into a blender (about 3 cups). Blend until creamy and pour it back to the pot and stir.
- Stir in lime juice.
- Taste and adjust salt and serve garnished with raw corn and parsley.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: Seasonal, Vegan, Paleo