A Summer Soup


Chowders are usually heavy soups perfect for cold, winter months to warm you up when the weather is frightful.

Corn ChowderThis chowder, though, is light, a little sweet, and full of summer vegetables. I served it as part of my book launch tasting menu this weekend and it was perfect for a rainy, summer day spent in a bookstore. The leftovers were also just as tasty the next day when our friends came over for gaming.

What makes this chowder different is the use of coconut milk for the dairy. And if you use vegetable stock (which we prefer to do, for this), the meal is totally vegan!

Corn Chowder

2 Tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
2 Tbsp minced garlic
1/4 cup flour
5 cups stock
2 cans coconut milk
1 # corn kernels (frozen is easiest, canned also works)
1 cup diced potatoes
1/2 cup roasted red bell pepper, diced
1 tsp thyme

1. Heat olive oil on medium-high in a large pot.

2. Saute onions, cellery, and diced bell pepper until the onions are translucent and the other veggies are tender.

3. Add garlic and saute another 30 seconds.

4. Sprinkle on the flour and stir to mix evenly.

5. Reduce the heat to medium and cook and stir until the flour lightens in color a bit–about 5 minutes should do it but watch it doesn’t brown.

6. Stir in the stock a bit at a time until each addition is absorbed.

7. Stir in the coconut milk, corn, potatoes, and roasted red bell peppers.

8. Bring to a boil and then reduce heat to a simmer and cook 10 minutes or so–long enough that the potatoes are cooked through.

9. Season with thyme. Adjust seasoning with salt and pepper to taste and serve hot.

Serves 8, from What to Feed Your Raiding Party

Calories: 383 per serving

This goes great with corn muffins or buttermilk biscuits.

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