This hearty dish perfectly captures the essence of summer with its fresh corn and creamy texture, making it an ideal comfort food for warm days. The use of coconut milk adds an exotic twist, enhancing the chowder's creaminess while remaining completely dairy-free.
Ingredients
Scale:
4 medium potatoes, peeled and diced
2 cups fresh corn kernels
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 bell pepper, diced
2 cups vegetable broth
1 can (13.5 oz) coconut milk
2 tablespoons olive oil
1 tablespoon nutritional yeast (optional)
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh herbs (optional)
Avocado slices (optional)
Croutons or tortilla chips (optional)
Instructions
Prepare the Ingredients: Start by washing, peeling, and dicing the potatoes, carrots, and bell pepper. Chop the onion and garlic finely.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking until the onions are translucent, about 3-5 minutes.
Add Vegetables: Add the diced carrots, bell pepper, and potatoes to the pot. Sauté for another 5 minutes.
Incorporate the Broth: Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for about 15 minutes, until the potatoes are fork-tender.
Add Corn and Coconut Milk: Stir in the corn kernels and coconut milk. Add thyme, smoked paprika, salt, and pepper. Simmer for an additional 10 minutes.
Blend (Optional): For a creamier texture, blend a portion of the chowder using an immersion blender or transfer half to a blender.
