Creamy coconut corn chowder
Servings: 2
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 1 tbsp oil
- 1/2 onion finely diced
- 3 cloves garlic minced
- 1 stick celery finely diced
- 1 mild red chilli finely diced
- 1/4 tsp chilli powder
- 300 g corn kernels I used tinned
- 250 ml vegetable stock
- 100 ml coconut milk
- 4 tbsp fresh parsley chopped
Instructions
- Heat the oil in a large saucepan, and add the onion, garlic, celery and red chilli. Cook over a medium-low heat for 5-10 minutes, until soft.
- Add the chilli powder and corn, and cook for a further minute or two before pouring in the vegetable stock.
- Use an immersion blender to roughly blend the soup - it's best if you leave some parts chunky. Add the coconut milk, and bring to a gentle simmer. When the soup is piping hot, serve it with plenty of fresh parsley.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.