Indulge in the delicious flavors of summer with this vibrant and refreshing corn chowder, enriched with the creamy goodness of coconut milk. Bursting with the season’s sweetest corn, this dairy-free twist on the classic chowder is perfect for those seeking a lighter chowder. When shopping for corn, the husks should be bright green and wrapped tightly against the kernels. I sometimes take a tiny peek by peeling back the husk an inch or so, to make sure the kernels are indeed plump. The corn kernels, once removed from the cob, are sautéed in the milk. Don’t skip this step as the milk takes on the flavor of the corn and creates a beautiful creamy texture. For a dairy-free soup, I used unsweetened coconut milk, but you can use cows milk. This corn chowder can be topped with a protein of your choice like crab meat or paired with a crisp green salad, for an easy weeknight meal.
- 3-4 large ears of sweet corn on the cob shucked
- 1/2 cup milk of your choice I used full fat unsweetened coconut milk
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil or 2 tablespoons of olive oil, if you don't use butter
- 1 medium onion finely chopped
- 1 large garlic clove minced
- 1 large Yukon gold or white potato peeled and chopped
- 4 cups chicken or vegetable broth
- Kosher salt or sea salt, to taste
- Freshly ground black pepper, to taste
- cooked corn kernels and chopped fresh basil leaves for garnish
- Using a sharp knife, cut the corn kernels off the cob over a plate or bowl. Place the kernels in a large saucepan and add the milk. Simmer over medium heat for about 8-10 minutes or until the mixture has thickened. Set aside to cool, reserving some corn kernels for garnish.
- In a Dutch oven or large saucepan, melt the butter and olive oil together over medium heat. Add the onion and cook until softened and translucent, about 10 minutes. Add the garlic and sauté for about a minute, being careful not to burn it. Add the potato and the broth to the pan. Season with salt and pepper. Bring to a boil over medium heat and then reduce the heat to low and simmer the soup for about 20 minutes. Stir in the corn kernels and let the soup cool. Using a food processor, a blender, or an immersion blender, puree the soup until it’s smooth and creamy. Add the soup back to the pot and adjust seasoning, if needed. If the soup is too thick add some milk or water. Garnish with the cooked kernels and chopped fresh basil.
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