Summer Corn Chowder (Dairy Free, Gluten Free, Vegan

• Gluten free

• Produce

  • 2 Carrots, small
  • 1 Onion, small
  • 1 cup Potatoes
  • 1 Red bell pepper
  • 6 Ears Sweet corn, Fresh
  • 1 Sprig Thyme, fresh

• Canned Goods

  • 6 cups Coconut milk
  • 2 cups Vegetable or chicken broth

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tsp Coconut oil

Found on fashionablefoods.com

Description

Ingredients

• 6 Ears Fresh Sweet Corn, removed from the cob and cobs reserved for the stock
• 1 Teaspoon Coconut Oil
• Kosher Salt and Freshly Ground Black Pepper
• 6 Cups Coconut Milk*
• 2 Cups Vegetable or Chicken Broth
• 1 Tablespoon Coconut Oil
• 1 Small Onion, finely chopped
• 1 Red Bell Pepper, finely chopped
• 2 Small Carrots, grated
• 1 Cup Potatoes, diced
• 1 Sprig Fresh Thyme
• ¼ Teaspoon Cayenne Pepper, or to taste

Directions

• Preheat the oven to 475º. On a baking sheet, toss the corn kernels with coconut oil and season with salt and pepper. Roast the corn for 15-20 minutes or until the corn begins to caramelize in spots. Meanwhile, combine the corncobs into a large pot with 4 cups of the coconut milk and 1 cup of the vegetable broth. Bring the stock to a boil and then reduce the heat to a simmer for at least 20 minutes. Melt the coconut oil in a soup pot over high heat and add in the onion and pepper; sauté the vegetables for 2-3 minutes or until soft. Add in the carrots and potatoes and cook for 1 minute longer; season the mixture with salt and pepper. Discard the corncobs from the stock and pour the stock in with the vegetables. Add in the corn, remaining 2 cups of coconut milk, 1 cup of vegetable broth, thyme, and cayenne pepper. Bring the soup to a simmer and cook for 15 minutes or until the potatoes are fork tender. Ladle into soup bowls and serve!