Coconut Corn Chowder

Coconut Corn Chowder


Garlic – 1 head, roasted
Onion – 1 medium, chopped
Olive Oil (or canola, margarine, etc.) – 2 Tbs
Coconut Milk – 1 fourteen-ounce can (not the sweetened kind)
Chipotle (smoked jalapeño pepper) – 2 small, whole
Broth, vegetable or chicken flavored – 2 cups
Ginger, dried – ½ teaspoon (or 1 Tablespoon fresh, grated fine)
Potatoes – 2 medium, cubed
Corn, sweet, white, frozen – 1 pound (or fresh, 3 ears cut from the cob)

To roast garlic, heat oven to 375. Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/4-inch of the pointed end of the garlic bulbs and place in a Pyrex pan. Drizzle olive oil over the top of the head and let it sink in between the cloves. Cover the pan with tin foil, stab holes in the foil and bake 45 minutes to 1 hour or until cloves are browned and soft (check with a fork after 30 minutes.)

Sautee Onion in Oil. Add Coconut milk and Chipotle and simmer 10 minutes. Add Broth, Ginger and Potatoes and simmer for 15 minutes. Meanwhile, remove Chipotles, de-seed one, dice a small portion and add back to soup. Mash Garlic and add to soup.

Correct the seasoning, add the Corn and turn off the heat. Serve with warm French bread and a green salad to make a meal.

Notes: This soup uses no animal products and is therefore Vegan. We call it “Medicine Chowder” because it will ward off or cure a cold. It also freezes well.