If your husband is like mine, he sometimes gets the wrong thing on the grocery list. I had 4 cans of cream style corn on the list recently and he came back with regular canned corn, so I turned his mistake into a delicious chowder!
Makes a large pot of soup. Leftovers can be reheated or frozen.
Ingredients:
2-540 ml cans corn
1 medium red onion, diced very small
1 T minced garlic
2 stalks celery, diced very small
4 large russet potatoes, peeled and diced small
8 cups broth
2 T Italian seasoning
red pepper flakes, salt and pepper, to taste
1 can whole fat coconut milk
1/2 c cornstarch in enough cold water to dissolve it
Instructions:
- In a large crockpot add broth, corn, celery, onion, garlic, potatoes, seasonings and thyme, then simmer on high for 4 hours till potato is tender.
- Remove about 3 cups of soup and put in a medium size pot or bowl with the can of coconut milk, and use an immersion blender to puree till almost smooth, but still slightly chunky, then pour back into crockpot to thicken chowder. Bring back up to a simmering low boil. Add cornstarch water and stir well till thickened.
- Taste and adjust with more salt and spice if necessary.
Plum Hill 