Wednesday, June 3, 2009
I love chowders. This one turned out really good with So Delicious Unsweetened Coconut Milk Beverage (in the refrigerated section). It's thicker than rice milk and it's white like cows milk, so the look and feel of the soup is perfect. It does not have a strong coconut taste at all - the soup actually tastes like real corn chowder and not like coconut-corn chowder!
5 ears fresh corn, or one 16oz package frozen corn, thawed
1 tbsp. canola oil
1 medium onion, diced
2 cups water*
1 large russet potato, peeled and diced
1 cup unsweetened coconut milk, such as So Delicious
1/2 tsp. salt
1/4 tsp. black pepper
2 slices cooked bacon, diced
1 tbsp. dried parsley flakes or 2 tbsp. fresh chopped parsley
If using fresh corn, cut the kernels off the cobs with a sharp knife (do not cook the corn first). Heat oil in a soup pot over medium-low heat. Cook the onion until soft, about 5 minutes. Add the water and the potato. Bring to a boil, then cover and simmer 10 minutes. Stir in the corn and cook uncovered another 10 minutes or until the potato is cooked through.
Process half of the corn/potato mixture in a blender or food processor until smooth and return to the soup pot. Stir the coconut milk, salt and pepper into the soup in the pot. Bring to a simmer. Add the bacon and heat through. Remove from heat and stir in the parsley. Adjust salt and pepper as desired.
*Chicken broth can be used in place of the water, just reduce the salt to 1/4 tsp.