This delicious soup recipe is a vegan spin on a typically dairy-rich corn chowder. In the Spirit Rock kitchen, we offer it for supper during retreats in the summer months when corn is abundant. The recipe also works well with frozen corn, so consider adding it to your fall and winter soup repertoire too. If you are purchasing a vegetable stock, look for one with no or little salt added. Or, you can make your own corn stock by saving the cobs, putting them in a pot with a slice of onion and a bit of carrot, then simmering them for about an hour.
- 2 Tablespoons coconut oil
- 1 cup diced yellow onion (about 1 medium sized onion)
- ½ teaspoon salt
- 2 Tablespoons minced fresh ginger
- 1.5 cups diced red potato (skin on)
- 4 cups fresh corn kernels
- 3 cups vegetable stock
- 1 can (15 oz.) coconut milk
- 1 cup shredded sweet potato (carrot may be substituted)
- 2 Tablespoons lime juice
- ½ bunch cilantro, roughly chopped
Add coconut oil to a heavy bottomed sauce pan over high heat. Add the onions and salt. Sauté and stir occasionally for 2 to 5 minutes. Some browning is encouraged for flavor but take care not to burn.
Turn down heat to medium and add the ginger, cook for one more minute.
Add potatoes and corn, incorporate well and continue to cook a couple minutes more. Continue to scrape the bottom of the pan for any bits that want to stick.
Return to high heat and add the vegetable broth and coconut milk. Bring to quick boil then reduce heat to low and let simmer for 5 minutes.
Add the grated sweet potato and continue to simmer for 5 minutes. Check to make sure the red potatoes are cooked through.
Turn off the heat and add the lime juice and cilantro.