Creamy Corn Chowda


Now I know what you’re thinking and I’m going to stop you right there.  There’s enough room on this blog for not one, but two (and maybe even more in the future) different takes on something as delicious as corn chowder.  The first time around, almost exactly two years ago (!) Momo was still living like a student, and hence it was a “poor-man’s” chowder.  But the times have changed!  In the last two years much was learned and palates have become sophisticated!

This corn chowder is another attempt to one-up Fressen, with great results, might I add!  The current iteration is still quick to make, with easy and cheap ingredients.  It is delicate yet deep with multiple layers.  First the creaminess of this vegan soup just makes you melt.  Then the other ingredients combine to form a perfect balance of sweet and savoury, buoyed the bright taste of fresh dill.  Finally, a hint of coconut caresses you as you sit back and let your mind relax.

Ingredients

  • 3 medium sized red-skinned potatoes, cubed
  • 2 carrots, sliced thinly in rounds
  • 2 cups vegetable broth
  • 1 can coconut milk (premium full fat, as always)
  • 1 can creamed corn
  • 1 can corn
  • A fistful of dill
  • Sea salt to taste

How to make it

In a soup pot, heat 2 tbsp of vegetable oil, and toss in the potatoes and carrots.  Stir fry in the pot for about a minute or so, and add the vegetable broth.  Let it get to a boil and then lower the heat until it is a light rolling boil.  Leave the pot there to let it do its thing for 20-30 minutes, until the potatoes are cooked.  

Once the potatoes are cooked, you can add in the coconut milk, creamed corn, and canned corn.  Using the empty creamed corn container, measure out half a can of cold water and add this to the pot too.  Stir and let cook for another 20 minutes.   This is where you can add protein if you want I used Taiwanese vegetarian shrimp, you can use tofu, endamamme, or toasted nuts.  Meanwhile you can de-stalk (and/or chop up) the dill.

Turn off the heat, and stir in the dill and add salt.  I used about 1.5 tsp of sea salt.

Makes 4 meal-sized servings or 6 appetizer servings.

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