I had a surplus of fresh corn recently (a good problem to have), and didn’t want any of the short-lived vegetable to go to waste. I had a few other veggies, my usual pantry staples, and a can of coconut milk. In less than 30 minutes, I had a really delicious, Thai-influenced corn chowder without a drop of cream.
Vegan Corn Chowder
3 ears fresh corn
1/2 medium onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon sesame oil
smoked paprika, to taste
red pepper flakes, to taste
about 1/2 can coconut milk
about 1 cup (plus extra) vegetable stock
1 teaspoon soy sauce
fresh parsley, chopped
salt and pepper
- Shuck the corn and cut off the cob. Use the back of your knife to scrape the juicy bits of corn from the cob.
- In a medium heavy-bottomed pot, heat a dollop of olive oil over medium heat. Add onion and bell pepper and saute until the onion begins to turn translucent. Add garlic, sesame oil, paprika, and pepper flakes and cook a few minutes more.
- Add corn to the pot and add half coconut milk and half vegetable stock, just until liquid almost covers the veggies. Bring mixture to a low boil and lower to a simmer for 5 minutes. Don’t overcook, or corn will get tough.
- Turn off heat and add soy sauce, a generous squeeze of lime juice (to taste), and a sprinkling of fresh parsley, reserving some for the top. Season with salt and pepper to taste.
- Using an immersion blender, blend the soup until about 1/2 of it is smooth, leaving some corn and vegetables whole. Alternatively, pour about 1/2 of the mixture into a blender. Be careful to let it cool a bit before blending, and crack the top to let heat escape.
- Sprinkle with parsley and enjoy!