Corn Chowder with a twist

Servings: 10-12       Total time: 1 hour 15 minutes (15 minutes prep time, 60 minutes cooking time)

 

Corn chowder made with coconut milk, green beans, carrots, and spices
Ingredients:
  • 4 potatoes, peeled and cubed 
  • 1 tablespoon olive oil
  • 3/4 cup shredded carrots
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • Jalapeño to taste, up to 1 whole jalapeño with seeds
  • 2 cans (14.75 oz) cream style sweet corn (approximately 2.5 cups fresh or frozen)
  • 2 cans (15.25 oz) whole kernel corn (approximately 2.5 cups fresh or frozen)
  • 1 cup fresh green beans
  • 3/4 cup fresh cilantro, chopped
  • 5 cups unsweetened coconut milk beverage*
  • 1 teaspoon curry powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cumin
  • 1 tsp. salt, add more as needed
* Coconut milk beverage can be found next to soy, almond, and cashew milks in most grocery stores

Directions:

  1. Place peeled and cubed potatoes in a medium saucepan and add water until covered. Turn stove to high heat and bring water to a boil. Lower heat to medium-high and boil until potatoes are tender (test by poking with a fork, should be soft)

  2. Meanwhile, in a large pot (16 quart or larger), combine olive oil, carrots, onion, green pepper, and jalapeño (if wanting more spiciness). Stir gently on medium heat until the ingredients start to sweat and the onions become translucent.  

  3. Add corn, green beans, cilantro, cooked potatoes, and coconut milk. Increase heat to medium-high. 

  4. Add curry powder, nutmeg, cumin and salt, increasing quantities to taste. 

  5. Bring it to a boil, then reduce heat to low and simmer for 30 minutes.  

  6. We recommend covering the enitre soup pot with a towel and/or blanket to allow the soup to continue cooking overnight (off of the stove!) prior to refrigeration and consumption. 

  7. Enjoy for up to 1 week