Sunday, October 26, 2014

Corn Chowder

Corn is good in anything.  Fresh from the garden corn on the cob is the best.  Corn kugel, soup, salad, side are all delicious.  Corn with black beans is a treat.  I really like corn and don't use it enough.  I have forgotten where I found this recipe and I have altered it quite a bit but it turned out to be delicious.  I do have leftovers and I plan to use my immersion blender to make it smoother.


Corn Chowder

2 tablespoons olive oil
1 large onion, chopped
1/2 cup celery, chopped
2 small red potatoes, chopped
2 cups sweet corn (fresh or frozen)
2 cups low-sodium vegetable broth
1 can lite coconut milk
1 tablespoon chopped fresh parsley
2 cups fresh baby spinach

 Heat oil in large, heavy saucepan over medium heat. 



Add onion and celery, and sauté 5 minutes, or until soft.


Add potatoes and corn and cook 10 minutes, stirring frequently. 



Add broth, and bring to a boil.


Reduce heat to medium-low, and simmer 10 minutes, or until vegetables are tender. 



Stir in coconut milk and parsley.  Heat for 5 minutes.



At the last moment stir in spinach and cook for another minute.


Eat and enjoy.

Linked to: See Ya at the Gumbo                  Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper 
See Ya at the Gumbo        Real Food Recipe Round Up     


4 comments:

  1. Love corn chowder! This is so creamy and comforting!

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  2. It's actually chilly here today...had to turn the heater on this morning. Your corn chowder would sure hit the spot. Of course, I like that you've added spinach!

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  3. I like that you have used coconut milk in this tasty Corn Chowder, Chaya. It looks and sounds really delicious. Thank you for sharing this recipe with us at the Hearth and Soul hop.

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  4. I love that you are using coconut milk in your soup! I used to cook it with it quite often and have gotten away from it...not sure why! I can't wait to try this!

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