This chowder is rich and creamy but full of vegetables and healthy ingredients that'll make you feel good! Leftovers reheat perfectly so it's a great make-ahead meal.Kitchen tool used: A handheld immersion blender makes this quick and easy, but you can also use a regular blender (see note below).
1 15-oz.can white beans (I used cannellini) - optional
Optional toppings/sides
sliced jalapeño, chopped green onion (scallions)
fresh herbs:cilantro, parsley
dash of hot sauce
crusty bread - I used ciabatta,toasted in ghee in a cast iron pan
Instructions
Place shucked ears of corn in a large pot and fill with water. Cover and bring to a boil over high heat. Boil, covered, until kernels are plump - about 5 minutes (corn will continue to cook in the chowder so don’t worry too much about the doneness). Remove from the water using tongs and set aside to cool.
Meanwhile, prepare your other ingredients according to instructions above. Chop vegetables into bite-sized pieces.
In the same large pot (emptied & dried), warm oil over medium-high heat, and add onion, pepper, carrots, garlic, spices and salt. Cook, stirring occasionally, for about 5 mins. Add potatoes and cook for another 5 mins.
Add coconut milk (shake can before opening), water (or broth) and the bay leaf, if using, to the pot. Bring to a gentle boil then reduce heat to low and cook 10-15 mins, or until potatoes are soft.
Meanwhile, cut corn off cob: cut each ear in half lengthwise, stand one half up on the flat end, and slice the kernels off using a sharp knife. Repeat until done.
Add about half of the corn to the pot and remove the bay leaf.
Turn off the heat and pulse with an immersion blender until chowder reaches desired consistency (l like to leave a good amount of veggie chunks). [If using a regular blender instead, see note below.]
Add the remaining corn and beans, if using; simmer on low heat for a few minutes. Taste and adjust seasonings if needed.
Serve warm with any desired toppings and/or bread. Chowder will keep tightly sealed in the fridge for about 5 days or freezer for a couple of months.
Notes
*You can use 3 cups of frozen or canned corn (check the sodium content) instead of fresh. Instructions for a regular blender:After step 6, remove about half the chowder from the pot and let cool. Add to your blender and blend until smooth. Pour it back into the pot and proceed to step 8. Additions/variations: This chowder is also great with cauliflower - I’ve added both fresh and frozen florets, and riced cauliflower. Feel free to mix up the type of potatoes, too.This recipe is adapted from Roasted Root, which calls for Cajun seasoning - definitely add some if you have it! (Start by replacing 1 tsp of the paprika with it.)