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Ingredients
1 yellow onion (diced)
3 garlic cloves (minced)
4 cups water (or vegetable broth)
1 can full fat coconut milk
1 cup cashew milk (optional)
¼ cup white wine (optional)
4 small yukon potatoes (peeled and diced)
4 ears cooked corn (can substitute with 2 cans)
5-6 sprigs of fresh thyme
salt and pepper
chives
avocado oil (or extra virgin olive oil)
corn pulp (from corn milk)
Corn Chowder
Prep time: 15 min, Cook time: 30 min
Warm up with a bowl of Corn Chowder. Easy to make yet tastes like you've been cooking all day. Full of flavor and texture, it's sure to become a go-to meal!
Servings: 5-6
Ingredients
1 yellow onion (diced)
3 garlic cloves (minced)
4 cups water (or vegetable broth)
1 can full fat coconut milk
1 cup cashew milk (optional)
¼ cup white wine (optional)
4 small yukon potatoes (peeled and diced)
4 ears cooked corn (can substitute with 2 cans)
5-6 sprigs of fresh thyme
salt and pepper
chives
avocado oil (or extra virgin olive oil)
corn pulp (from corn milk)
Directions
Step 1
Heat 1 tbsp of avocado oil in a soup pot over medium-high heat. Add garlic and onions and cook until onions are translucent.
Step 2
Deglaze with wine, if preferred, and add potatoes and fresh thyme. Cut the kernels off the cob and add into the pot. Stir well and cook for another 3-4 minutes.
Step 3
Pour in water (or broth), coconut milk, cashew milk, and corn milk pulp. Season with salt and pepper and simmer over low to medium heat for about 15-20 minutes until potatoes are cooked through.
Step 4
The soup should be thick enough due to the potatoes and coconut milk. If not, you can add more milk or puree some of the soup with a hand mixer and pour back into the soup.
Step 5
Garnish with chives and serve while still hot. Store leftovers in the fridge for up to 2 days.