Coconut Corn Chowder
Coconut Corn Chowder is a gluten free and vegetarian main course. This recipe makes 4 servings with 437 calories, 12g of protein, and 25g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up corn kernels, milk, serrano chili, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
In a 4- to 5-quart pan over medium-high heat, stir onion in olive oil until limp, 3 to 5 minutes.
Stir in corn, milk, coconut milk, broth, and chili; bring to a simmer, reduce heat, and cook, stirring occasionally, until corn is tender to bite, 10 to 15 minutes.
With a slotted spoon, remove about 2 cups corn kernels from pan and reserve. In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth. Return to pan.
Add lime juice, basil, and reserved corn. Stir soup over medium heat until hot, 2 to 3 minutes.
Add salt and pepper to taste. Ladle into bowls and garnish with lime wedges.
Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.