Summer Corn Chowder #summer #vegan
Fresh sweet corn is combined with fresh vegetables in this easy and delicious summer corn chowder. Coconut milk is used in place of cream, which makes this delicious chowder dairy free and vegan!
If you’re anything like I used to be, you probably see the words dairy-free, gluten-free, vegan and think well this isn’t going to be good. I think a lot of people have the notion that these words automatically mean “healthy” tasting food. I assure that is NOT the case here!
I sent this summer corn chowder with Kyle for his lunch and didn’t tell him it was dairy free. After he told me that he enjoyed his lunch, I told him the chowder was dairy free. He said he never would have known! So, if your skeptical, don’t be!
Now, if you don’t have to eat to dairy-free or have no desire to, you can certainly swap out the coconut milk for half and half. I’ve made this both ways and both are delicious.
Sticky Sesame Vegan Cauliflower Wings #cauliflower #food
- 6 Ears Fresh Sweet Corn, removed from the cob and cobs reserved for the stock
- 1 Teaspoon Coconut Oil
- Kosher Salt and Freshly Ground Black Pepper
- 6 Cups Coconut Milk*
- 2 Cups Vegetable or Chicken Broth
- 1 Tablespoon Coconut Oil
- 1 Small Onion, finely chopped
- 1 Red Bell Pepper, finely chopped
- 2 Small Carrots, grated
- 1 Cup Potatoes, diced
- 1 Sprig Fresh Thyme
- ¼ Teaspoon Cayenne Pepper, or to taste
Instructions :
- Preheat the oven to 475º.
- On a baking sheet, toss the corn kernels with coconut oil and season with salt and pepper. Roast the corn for 15-20 minutes or until the corn begins to caramelize in spots.
- Meanwhile, combine the corncobs into a large pot with 4 cups of the coconut milk and 1 cup of the vegetable broth. Bring the stock to a boil and then reduce the heat to a simmer for at least 20 minutes.
- Melt the coconut oil in a soup pot over high heat and add in the onion and pepper; sauté the vegetables for 2-3 minutes or until soft. Add in the carrots and potatoes and cook for 1 minute longer; season the mixture with salt and pepper.
- Discard the corncobs from the stock and pour the stock in with the vegetables. Add in the corn, remaining 2 cups of coconut milk, 1 cup of vegetable broth, thyme, and cayenne pepper. Bring the soup to a simmer and cook for 15 minutes or until the potatoes are fork tender.
- Ladle into soup bowls and serve!