This is my new and improved recipe for corn chowder, minus the oil, and just a dash of salt for the entire pot and it is just as good. I took a picture of the soup before I pureed it (see below.) To puree or not to puree, that is the question.
1 big onion
1 clove of garlic
2 carrots
5 red fingerling potatoes *
1/4 cup water
1 cup vegetable stock
1 can coconut milk
2 ears of corn, kernels removed from cob or 1 cup of frozen corn
Pinch of salt
Prep the vegetables. Dice the onion, mince the garlic, and slice the carrots. Cut the potatoes in half, then cut each half in half, and then cut the short way to make little pieces. Remove the kernels from the cobs.
Sauté the onion in the water. When translucent, add the garlic, carrots and potatoes.
Add the stock and coconut milk. Bring to a boil and reduce the heat.
Cook for 10 minutes or until the potatoes are soft. Add the corn (save a few kernels for garnish) and cook for another minute. Pour the soup into the Vitamix, or use an immersion blender, and process the soup until it is thick and creamy.
Serve hot. Enjoy!
