A healthier, lighter option to delicious Corn Chowder! Completely dairy-free, of course, this recipe is absolutely delicious and filling. Everyone will definitely be satisfied with this version of chowder! This recipe serves about 6 people.
Corn-Chowder photo credit: fashionable foods
Ingredients:
  • 6 ears fresh corn, removed from the cob and cobs reserved for the stock
  • 6 cups unsweetened coconut milk
  • 2 cups vegetable or chicken Broth, low sodium
  • 1 tablespoon coconut oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 carrot, grated
  • 1 sprig fresh thyme
  • ¼ teaspoon cayenne pepper, or to taste
  • Salt and pepper, 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 cobs 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 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 about 15 minutes, or until vegetables are tender
  • Ladle into soup bowls and serve!