1 pound bag of frozen corn kernels, thawed and drained
1 large onion, diced to the size of corn kernels
2 carrots, peeled and diced to the size of corn kernels
1 garlic clove, minced
1 t cumin
¼ t oregano
¼ t white pepper
½ can coconut milk
1 small can of green chilies
zest and juice of ½ a lime
1 bay leaf
6 c vegetable stock
For Garnish
¼ c red pepper diced to the size of corn kernels
¼ c black beans
1 T minced cilantro
Instructions
Thaw corn in a colander over your sink. Reserve ½ c for the garnish.
Heat a few tablespoons of coconut or olive oil in a large soup pot over a medium flame. Add the onions and a generous pinch of sea salt. Sauté for about 5 minutes. Add the carrots and another pinch of salt, and sauté for another 5 minutes. Add the garlic, spices, and corn and sauté for 2-3 minutes, until you start to smell the sweetness of the corn. Be sure to stir often to prevent charring. Add the remaining chowder ingredients and simmer for 15 minutes.
Remove and discard the bay leaf. Ladle half of your chowder into a blender and blitz. This creates a nice thick, creamy texture. Pour it back in with the remaining chunky soup. Taste and adjust seasonings to your pallet. Mmmmm. Resist the urge to eat without the garnish.
For the garnish heat a small skillet over a medium high heat and add about a tablespoon of oil. I used avocado oil because I had it on hand. Use whatever you have (not coconut, it's too hot). Add the reserved corn and red pepper. Sauté for a few minutes, stirring and charring the veggies. When you have a nice color, add the black beans and cilantro. Squirt with a lime and season generously with sea salt and pepper. Ladle the soup into bowls and gently spoon the garnish on top. Enjoy!
Recipe by Mamaguru at http://mamaguru.com/comfy-corn-chowder-dairy-free/