Smoky Corn Chowder
Sweet corn, potatoes and spices create a smoky, sweet and creamy soup that is filling and delicious! This soup cooks up fast using inexpensive pantry items and is deceivingly thick and hearty without using any heavy cream-based ingredients. ,
Servings 4
Ingredients
- 2 cups sweet canned corn, drained 15 oz can works-- use a firm, sweet corn like niblets
- 2 tsp olive oil
- 3 tsp smoked paprika
- 1 small/medium onion, finely chopped
- 3 cloves garlic, finely chopped about 3 tablespoons
- 1.5 cups potato, diced into 1/2" pieces about 2-3 med potatoes
- 2.5 cups vegetable stock- see Notes I use Kitchen Basics Unsalted Vegetable Stock
- 1 tsp salt
- 1/2 tsp ground black pepper
- pinch chili flakes (optional: can omit for less heat)
- 1/2 can coconut milk, full fat You can use light coconut milk to make it lighter in calories, but it will be less creamy.
- GARNISHES: Chopped spring onion
- Chopped parsley
Instructions
- Heat 1 tsp oil in a medium pot over medium heat. Add in drained corn and 1 tsp paprika. Stir until corn starts to turn golden, about 5 minutes.
- Add the second 1 tsp oil to the pot and then the chopped onion and garlic, salt, pepper, last 2 tsp smoked paprika and optional chili flakes. Add potatoes. Stir until all is coated well with the seasonings, about 1 minute.
- Pour in the veggie stock, stir and bring to a simmer. Let the soup simmer for 20 minutes, uncovered, until the potatoes are soft.
- Using an immersion blender, partially puree the soup, leaving some chunky. If you don't have an immersion blender, use a ladle to remove about 1/2 the soup and puree in a blender. Return blended portion to the pot.
- Stir in the half can of creamy coconut milk. Heat through and taste for seasonings. Add garnish if desired. Enjoy!
Notes
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