The weather turned cold again this week so I adapted a few chowder recipes I found online, and Brent made the following soup Monday night. Unfortunately my camera was dead when this happened, so there are no pics. It was pretty through! He served it with artisan bread from a local baker, but it could also be accompanied by some homemade biscuits – I recommend cheddar dill!
Ingredients:
3 cups frozen whole kernel corn
1 finely diced red onion
4 peeled, bite-size diced white potatoes
4 cups of boiling water
4 veggie bouillon cubes
1 t dried thyme or chopped fresh
2 t paprika
4 T butter
1 can full fat coconut milk
salt & pepper to taste
fresh chopped parsley (for garnish)
Instructions:
1. Melt butter over medium high heat in a large pot. Add diced onion and thyme and saute till onion is translucent. Add paprika and cook for 1 minute, stirring constantly.
2. Dissolve the bouillon cubes in the boiling water and add to the pot. Add potatoes and corn. Bring to a boil and then reduce hit and simmer for 10 to 15 minutes until the potatoes are soft but not mushy. Mash a few potato chunks against the side of the pot with a fork, stir, and cook for a few minutes to thicken the chowder.
3. Reduce the heat to low, add the can of coconut milk, heat through, but do not boil. Season with salt and pepper.
4. Ladle into bowls and sprinkle with chives.
Optional: Add a can of cooked lentils for added protein.
Plum Hill 