Sweet Summer Corn Chowder

Summer is officially over…and this is the last of my Long Island summer corn.  I made this easy corn chowder today to say farewell. I guess I will have to frozen corn (not that there is anything wrong with that) in the winter!
makes 4 to 6 bowls

1 big onion, diced
2 carrots, diced
1 medium potato, diced
1 cup vegetable stock
1 1/2 cups water
1 cup coconut milk
3 ears of corn, kernels removed from cob
Pinch of salt
Chives, for garnish (optional)
Olive oil

Sauté the onion in olive oil and a dash of salt.  When translucent, add the carrots and another dash of salt.  After a few minutes, add the potatoes and yet another dash of salt.   Note: the smaller you cut the potatoes, the faster it will cook.  

Add the stock, water, coconut milk.  Bring to a boil and reduce the heat just slightly.

Cook for about 20 minutes or until the potatoes are soft.  Add the corn of two cobs and cook for 3 minutes. Using an immersion blender, process the soup so that it gets thick and creamy.  Add in the last of the corn kernels and let it cook for a few minutes.

Serve, garnished with chives. Enjoy!

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