Summer is great for so many reasons. The best thing is all the local organic produce that is in season. One of my favorite summer vegetables is corn. It is good on its own, but let’s be honest there always seems to be a few ears leftover which I hate to waste! My family jokes that I eat corn like a deer since I manage to clean the entire cob. That is where this recipe comes into play. Not only is this chowder easy to make, it is healthy and free of dairy. If you want, you could skip the crab and make it 100% vegan. So after the next family picnic and you are looking for ways to use up any extra corn, make this chowder.
- 5 ears fresh corn, cooked and removed from ear
- 2 tbsp coconut oil
- 1/2 cup chopped red onion
- 2 cloves garlic
- 1 jalapeno, stemmed, seeded and chopped
- 3 cups vegetable broth
- 1 tsp sugar
- 1/2 tsp ground cumin
- 1 8oz can organic light coconut milk
- 2 cups crab meat (optional)
Precook corn by boiling ears for 8-10 mins. Once cool remove kernels from the cob with a knife, set aside.
Heat oil in a large stock pot over medium heat. Add onion and pepper and cook until translucent, about 8 mins. Add the garlic and cook for 30 seconds.
Next add most of the corn (keep about 1 cup of corn for garnish) and cook for another 5-6 mins. Then add the vegetable stock and simmer for 15-20 minutes.
Once the chowder has simmered remove from heat and let cool. After, cooled slightly puree the soup mix with an emulsifier (or a blender would work, but make sure soup is completely cool).
Return chowder to a medium heat and mix in sugar, cumin, coconut milk and crab. Cook until warmed through, about 10 mins. Add salt and pepper to taste.
Garnish chowder with more corn and jalapeno. Enjoy!