Corn Chowder with Peppers & Potatoes
This corn chowder is so good that you'll wanna smack yourself out of pure glee once you take your first bite...
I feel like I always start by telling you how amazing the recipe that I am posting tastes, but that's because I only share my very favorite dishes with my readers! And let's face it, I wouldn't be taking the time to post a recipe unless it was worth it because these blog posts are kind of a lot of effort.
Corn chowder is a summer staple in my family thanks to my Aunt Connie who makes it for us every summer on our annual family beach vacation. This soup is nostalgia for me and I want it to feel the same way for you as well because it is a great recipe to have in the rotation. We have been going to the Outer Banks of North Carolina for somewhere around 25+ years and leftover corn chowder was my favorite lunch after a long and fun morning on the beach. It's just a soup that makes everyone happy.
My twist on the classic is that I made it vegan. It is still so rich and decadent that you could hardly even believe that it is vegan. I just made it and my husband asked me "are you sure this is vegan?" about 12 times. Let me know what YOU think! Special shoutout to Aunt Connie for bringing this recipe into my life and a "thank you in advance" because she is probably making it for all of us again this Thanksgiving!
Summer Corn Chowder with Peppers and Potatoes
Recipe Type: Soup
Author: Michele Wolfson Broder
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4-6
Ingredients
2 TBS olive oil
2 tsp cumin seeds
2 large onions, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, crushed
4 cups vegetable broth
2 medium potatoes, peeled and chopped
Kernels from 3 ears of cooked corn
2 TBS fresh parsley, chopped
1 cup of full-fat coconut milk
Salt and pepper to taste
2 TBS chives for garnish, chopped
Instructions
Heat the oil in a large heavy-based pan. Add the cumin seeds and the onions and cook over medium-high heat for 5 minutes or until golden. Add salt to taste. Add red bell pepper and cook for 3 more minutes stirring occasionally.
Add garlic, cook for one minute, stirring constantly. Add salt to taste. Add vegetable broth, cover and bring to a boil. Add potatoes and reduce heat. Simmer for 10 minutes, uncovered.
Add the corn kernels and the parsley. Bring to a boil, reduce heat, simmer for 10 minutes. Add coconut milk and simmer for another 10 minutes. Add salt and pepper to taste.
When you're ready to serve, transfer the soup to individualized bowls and garnish with chopped chives.