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]
- 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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
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.