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

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.