CREAMY CORN CHOWDER

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

4 medium golden potatoes, diced

5 c corn (fresh or frozen)

3 carrots, diced

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

2 t salt

1 t chili powder

1⁄2 t paprika

1⁄2 t chipotle powder

1⁄2 t cumin

1 t black pepper

1 can full-fat coconut milk

1⁄2 a lime, juiced

1 1⁄2 c water

1⁄4 c green onions, chopped


Directions:

  1. If using fresh corn, boil it along with the potatoes. If using frozen, simply defrost. Strain when tender.

  2. In a large pot or sauce pan, sauté carrots and onion in water over medium heat until translucent. Then, add in garlic, bell pepper, and spices. Reduce heat to low, cover and simmer.

  3. Add half the potatoes and corn to a blender with coconut milk, lime juice and water. Blend until smooth. Add the blended mixture and the rest of the potatoes and corn to the sautéed veggies.

  4. Simmer the chowder on low, stirring occasionally for 15-20 minutes. Top with green onions and paprika.


Tomatoes, Sweet Peppers, Potatoes, Scallions, Corn, CarrotsBethanee WrightComment