Reducing your dairy intake, but not wanting to give up chowder? This tropical vegan version using coconut milk provides a fresh twist on an old favorite: corn chowder.
This soup is also perfect for winter eating, even though it has a tropical flair. The rich creaminess of the coconut milk along with the spiciness of the peppers make it great for curling up with by the fire, or enjoying as the weather gets warmer.
What you need:
2 tbsp canola oil, ¼ cup chopped red bell pepper, 3 medium shallots (thinly sliced), 1 fresh green or red chili (finely chopped), 1 tbsp chopped fresh ginger, 2 cups low-sodium vegetable broth, 3 kaffir lime leaves or ½ tbsp chopped fresh lime peel, 1 can coconut milk, 2 cups fresh or canned corn kernels, freshly ground salt and pepper to taste, 8 basil leaves (cut into strips), 2 quartered limes (optional).
What you do:
In a medium stock pot, heat the oil over medium heat. Add bell pepper, shallots, chili and ginger. Stir until softened (3-5 minutes). Add broth and lime, bringing to a boil over high heat. Reduce the heat to medium and stir in the coconut milk, corn, salt and pepper. When everything comes to a simmer, stir occasionally until corn is tender. Remove pot from the heat. If you want your chowder a little thick, remove two cups of it and puree in a food processor before returning to the rest of the hot soup. (Or you could add a bit of creamed corn.)
This recipe is from The Tropical Vegan Kitchen, a book I reviewed previously on Wanderlust and Lipstick.
Related Reading: Soup Garnishes with Style
Photo Credit: Rick
