Servings: about four
Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)
Corn is one of my favorite foods, especially during the summertime! As many chowders and soups are thought to be winter dishes, this corn chowder will be the perfect meal for any summer day!
- Three and a half cups of pre-cooked corn niblets (canned or fresh)
- The cream from two BPA-free cans of full-fat coconut milk
- Two russet potatoes
- One cup of baby kale
- One stalk of lemongrass
- Two stalks of celery, diced
- 12 cherry tomatoes, diced
- 1/2 of a tsp. of thyme
- 1/2 of a tsp. parsley
- 1/2 of a tsp. ground savory
- 1/2 of a tsp. coriander
- 1/2 of a tsp. majoram flakes
- 1/2 of a tsp. of pink Himalayan salt (or to taste)
- 1/4 of a tsp. of black pepper (or to taste)
How to make:
- Peel the outside layers of lemongrass and chop off the end root. Then chop it lengthwise and dice it. Set it aside.
- Dice the celery stalks and then set them aside.
- Dice the tomatoes and then set them aside.
- Dice the potatoes and then set them aside.
- In a high-speed blender, blend the coconut milk, lemongrass, herbs, salt, and pepper until they are well combined.
- Pour the mixture into a large pot over medium heat.
- Place the corn, celery, tomatoes, kale, and potatoes into the pot and stir them around.
- Turn the heat to low and simmer the chowder for about 30 minutes, stirring frequently.
- Once the potatoes have softened and have fully cooked, and the kale has shrunken down, give the chowder one last stir and remove it from the stove to serve.