We do love our soups. They can be such tasty one-pot meals, warm us up on colder days, and if we’re short on water for washing (or just really lazy) we can eat right out of the pot. The coconut milk makes this a very rich soup without the use of dairy.
Ingredients:
- EVOO
- 2 Tbsp flour
- 6 small white potatoes, cubed
- 1 large white onion, sliced thinly
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 4 ears of corn – remove kernels from cob
- Vegetable stock
- Liquid Smoke
- 1 can coconut milk
- Salt and pepper
- Lime wedges
Preparation:
In a medium stock pot, sauté onions, carrots, and celery in olive oil until tender. Sprinkle flour over veggies and stir until flour is cooked through. Add potatoes, 2-3 shakes of Liquid Smoke, and enough veggie stock to barely cover veggies, stirring well. Simmer gently until potatoes are cooked through. Add corn and coconut milk and simmer until corn is tender – you may add more veggie stock if the soup seems too thick. Add salt and pepper to taste. Serve with lime wedges. Serves 6. (For van life we would suggest cutting recipe in half.)
Ironically, a couple of days ago Jayne and I were talking about how the family corn chowder recipes we each grew up with (New England vs. Ohio) were different – which reminded us we hadn’t had any for a long time – maybe because we gave up meat about 15 years ago? Your vegan recipe inspired us and we (and when I say we, I mean Jayne) made it earlier today (though substituting Worcestershire sauce for Liquid Smoke due to a … um … supply chain issue). You are right – this chowder is rich, satisfying, and tasty – just perfect for this cold winter day. Thanks for sharing it!
So glad you liked it. Winter just seems to make certain recipes all that much better.