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Coconut Corn Chowder [Vegan, Gluten-Free]

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Hearty, fun, and delicious! This creamy soup is sure to become one of your all-time favorites. Russet potatoes and coconut milk create a thick, indulgent base for sweet corn marked with notes of fresh mint, garlic, ginger, and plenty of pepper.

Coconut Corn Chowder [Vegan, Gluten-Free]

Calories

369

Serves

6

Ingredients

  • 3 medium Russet potatoes, peeled and cut into 1-inch cubes
  • 5-6 garlic cloves
  • 1 cup diced white onion
  • 1 tablespoon minced garlic
  • 2 tablespoons minced ginger
  • 1 teaspoon ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 2 pounds frozen or fresh corn off the cob
  • 1 13.5-ounce can coconut milk
  • Juice of 2 limes
  • 1/4 cup fresh torn mint leaves, plus extra whole mint leaves for garnish
  • 1 teaspoon fine sea salt

Preparation

  1. Add potatoes and whole garlic cloves to a medium-size pot with enough water to cover. Bring to a boil and cook until tender and a fork can slide through them. Drain, rinse, and save cooking water side, equivalent to 6 cups.
  2. On stovetop, warm a large pot over medium-high heat. When pot is heated, add the onion and dry-saute, stirring frequently, until onion begins to stick slightly and you begin to see some coloration on the bottom of the pan, roughly 1-2 minutes. Add minced garlic, ginger, and black and red peppers and stir for another minute.
  3. Add water/potato broth (leftover from cooking potatoes), bay leaf, and 1 pound of corn. Bring to a slow boil. Once it begins to boil, lower heat to medium-low and allow to simmer.
  4. Separately, in a blender, add the second pound of corn, 1 cup of the cooked potato, and the coconut milk, then blend into a creamy consistency (add a little extra water only if needed so it blends evenly).
  5. Slowly add this creamy corn mixture to the pot, stirring to mix well with other ingredients. Add the remaining cooked diced potatoes and allow mixture to slowly come back to a simmer, stirring often.
  6. Right before serving, add lime juice and salt, and stir in torn mint. Garnish with the extra fresh mint sprigs; additional chili peppers are optional.

Notes

This versatile recipe lends itself to creative variations. Basil or Thai basil is a nice addition with the mint as a garnish. For spice lovers, add fresh Thai chilis or jalapeño, also good for garnishing. For a thick and savory oatmeal, whisk in 1 cup of rinsed oats at the same time you add water. For a festive style, have condiments like fresh bean sprouts, cilantro, mint, basil, and a variety of veggies as topping options.

Copyright © 2017 by Whole Foods Market IP, L.P. and Transition to Health, Inc.

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AUTHOR & RECIPE DETAILS


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John Mackey, co-founder and CEO of Whole Foods Market, is joining forces with Drs. Alona Pulde and Matthew Lederman, New York Times bestselling authors featured in Forks Over Knives, to end the diet debates once and for all. THE WHOLE FOODS DIET simplifies the huge body of medical science, health research, and nutritional advice that is available today and reveals the undeniable consensus: a whole foods, plant-based diet is the optimum diet for health and longevity. Culling information from the latest groundbreaking studies and taking cues from the Blue Zones where people live longer than anywhere else on the planet, THE WHOLE FOODS DIET reveals what the world’s healthiest people eat, all the while debunking common diet myths and confusing trends.


 

 

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