Sweet Corn & Summer Squash Coconut Milk Chowder
Adapted from, Dishing Up the Dirt, by Andrea Bemis
Add the coconut oil to a large stockpot over medium-high heat. Once the oil is hot, add the onion and saute until it is fragrant and tender, about 5 minutes. Add the garlic, hot pepper, zucchini, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
Stir in 3 cups water and add salt and pepper to taste. Bring the soup to a boil. Reduce the heat to low, add the coconut milk, and simmer until the vegetables are soft and the soup is fragrant, about 20 minutes. Remove the soup from the heat and let it cool for a few minutes. Carefully transfer it to a high-speed blender and puree until it is smooth and creamy.
Return the soup to the pot and keep it on low heat. Stir in the lime zest and juice. Taste and adjust seasonings as needed. Ladle the chowder into bowls and top each serving with minced cilantro and enjoy.
Ingredients
Directions
Add the coconut oil to a large stockpot over medium-high heat. Once the oil is hot, add the onion and saute until it is fragrant and tender, about 5 minutes. Add the garlic, hot pepper, zucchini, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
Stir in 3 cups water and add salt and pepper to taste. Bring the soup to a boil. Reduce the heat to low, add the coconut milk, and simmer until the vegetables are soft and the soup is fragrant, about 20 minutes. Remove the soup from the heat and let it cool for a few minutes. Carefully transfer it to a high-speed blender and puree until it is smooth and creamy.
Return the soup to the pot and keep it on low heat. Stir in the lime zest and juice. Taste and adjust seasonings as needed. Ladle the chowder into bowls and top each serving with minced cilantro and enjoy.
Notes
