This vegan curried coconut corn chowder was just the comfort food I needed before Thanksgiving. Rich and full of vegetables, it’s actually pretty quick to make, so it’s a great weeknight meal. Although I’m sure you could make it in a slow-cooker (and I may next time I make it), I resisted the urge this time and made it on the stove. Though I love my slow-cooker, I don’t want to leave out anybody who doesn’t have one!
Like a lot of people, immediately post-election I did an absolutely terrible job taking care of my basic human needs. Sleeping wasn’t happening, and I kept realizing that I had gone most of a day without eating or drinking anything. Steven said he literally lost 5 pounds between election night and the end of the week. So some good, comforting food was definitely required, and this coconut corn chowder fit the bill.
Thanks to the coconut milk, though it’s rich and creamy, this soup is actually vegan. I used two cans of coconut milk in this recipe, one light and one regular. For an extra-rich version, use two cans of regular, or lighten things up a bit and use two cans of light. And while I used fresh corn on-the-cob, I’m sure frozen would be good, too.
Curried Coconut Corn Chowder
1 Tbsp olive oil
1 medium onion, diced
1 jalapeno, seeded and minced
3 garlic cloves, minced
1 medium sweet potato, peeled and chopped (about 2 1/2 cups)
3 medium carrots, sliced (about 2 cups)
4 ears of corn, kernels sliced off from the cob (about 4 cups)
2 tsp curry powder
1 Tbsp fresh ginger, minced
2 Tbsp lemongrass, peeled, tender inner section minced
1 15oz can coconut milk (full fat)
1 15oz can light coconut milk
2 cups vegetable broth
1-2 tsp salt, to taste
Heat olive oil in a large soup pot over medium heat. Add the onion, jalapeno, garlic, sweet potato, carrots, and corn, and saute for 10-12 minutes or until potatoes start to soften. Add the curry powder, ginger, and lemongrass and stir to mix.
Slowly stir in the coconut milk and vegetable broth, scraping up any bits from the bottom of the pan as you stir. Reduce the heat to low and simmer for 10 to 15 minutes or until the potatoes are tender and can easily be pierced with a fork. Add 1 to 2 tsp salt, to taste, and stir.
For a thicker, creamier soup, remove 1 1/2 to 2 cups of the soup, and carefully puree it in a blender or food processor (don’t burn yourself with hot soup!), then return it to the pot. Taste and adjust seasonings as necessary.