Vegan Corn Chowder

FashionableFoods.com refers to this recipe as a summer chowder but I bet it's just as delightful in the winter.

Use frozen, organic, non-GMO corn if you can't find it on the cob.

 

Ingredients

• 6 ears organic sweet corn, removed from the cob. Reserve cobs for the stock (or about 4 cups of frozen corn)
• 1 teaspoon coconut oil, warmed
• kosher salt and freshly ground black pepper, to taste
• 6 cups coconut milk (I used canned milk, but author suggests unsweetened, refrigerated milk in a carton)
• 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

Instructions

1. Preheat oven to 475º.
2. On a baking sheet, toss the corn kernels with warmed coconut oil and season with salt and pepper. Roast the corn for 15-20 minutes or until the corn begins to caramelize a bit.
3. In a large pot, add 4 cups of the coconut milk and 1 cup of the vegetable broth. Add cobs. Bring the stock to a boil and then reduce the heat to a simmer for at least 20 minutes.
4. In a soup pot, melt remaining coconut oil 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.
5. Discard the corn cobs from the stock and pour the stock in with the vegetables. Add in the 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 tender.
6. Ladle into soup bowls and serve.