This rich, creamy corn chowder is such a beautiful expression of summer. With a variety of summer vegetables, it delivers on texture, colour, and flavour.
By my count, we have exactly one month left of sweet sweet summer to savour, so let’s celebrate every last moment of it. One of my favourite ways to celebrate summer is to make simple, nourishing food that features whatever is coming out of the garden/market. Already there is a bit of a chill in the air, so this soup feels right on time.
Did I mention it’s vegan? I hope that doesn’t turn too many of you off. I was hesitant at first, as vegan food can sometimes fall flat on depth of flavour, but I assure you that this soup isn’t missing anything. Oh, maybe some smoked salt would be nice?
Coconut Corn Chowder
2 tablespoons olive oil
1 large yellow onion, diced
1 large jalapeño, seeded and minced
½ teaspoon freshly ground cumin seed
¼ teaspoon red pepper flakes
½ teaspoon sea salt, plus more to taste
2 cups diced potato
Corn kernels from 3 ears of corn
1 cup diced zucchini (from about 1 medium zucchini)
4 cups low-sodium vegetable broth
1 cup full fat coconut milk, well shaken
1 small jalapeño, sliced thin (optional)
½ cup minced cilantro or basil or parsley
1 lime, cut into wedges
Fresh ground pepper to taste
Set a large 3- or 4-quart Dutch oven or other sturdy soup pot, over medium heat. Add the olive oil, and when hot, add the onions. Cook until onions are translucent, about 5 minutes. Folk in the jalapeño, cumin, red pepper flakes, and sea salt. Cook 2 minutes. Next fold in the potatoes and cook 4 minutes. Finally, fold in the corn and zucchini, add the vegetable broth, and bring it all to a lively simmer. Turn heat to medium-low and cook 10 - 15 minutes longer, or until potatoes are tender. As they cook, taste broth and vegetables and add salt as needed.
Remove from heat and stir in coconut milk. Keep soup warm over low heat until ready to serve.
Served soup topped with minced cilantro, sliced jalapeño, and a squeeze of lime.