Corn chowder

July 30, 2015 at 11:34 am Leave a comment

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A recipe for all the beautiful corn available right now. I have dill, chives and jalepeno peppers growing in my garden so I used those to flavour the chowder, and I couldn’t resist garnishing with the pretty flowers starting to form on my dill plants.

Corn chowder
Serves 6

4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup)
6-8 new potatoes (about golf ball sized)
2 tablespoons olive oil
1 onion
3 stalks celery, chopped
2 carrots, chopped
1 can coconut milk
1 red pepper, minced
1 shallot, minced
1 jalepeno pepper, seeded and finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup chives, finely chopped
Salt and pepper

In separate pots, boil the potatoes and corn until cooked. The potatoes should be a bit overcooked (you want them nice and soft for blending in the soup). The corn should be a bit undercooked to make sure it keeps a fresh taste to it when you heat it up in the soup. Save the corn water for blending into the soup – like a corn-flavoured broth.

Saute the onion, celery and carrots (I used the big pot the corn was in to save on washing). Add potatoes and half the corn. Puree the potato mixture in a blender using the corn water until it’s the consistency of a very thick soup. Add back into the pot and stir in coconut milk, red pepper, shallots, jalepeno and the remaining corn. Season with salt and pepper to taste and heat until the soup is warmed through – about 10-15 minutes. Stir in the dill and chives just before serving. We ate ours for lunch with a slice of quiche.

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Entry filed under: Container gardening, Cooking, Gardening, Kitchen garden, Local food, Recipes, Vegan. Tags: , , , , , , .

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