Vegan Coconut Corn Chowder

Delish Knowledge
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings 6
Recipe Ingredients:
  • 3 tbsp. coconut oil
  • 1 medium sweet onion diced
  • 3 cloves garlic
  • 1 poblano seeded and diced
  • 1 tbsp. Indian curry powder
  • 1 tsp. salt
  • 8 ears corn shucked and kernels removed
  • 1/4 cup flour
  • 2 cubed yukon gold potatoes
  • 4 cups Pacific Foods Coconut Unsweetened Plant-Based Beverage
  • 1/2 juiced lime
  • cilantro chopped, for garnish
  • Heat the coconut oil in a large soup pan over medium heat.
  • Add the onion and cook until soft, but not browned. Add in the garlic, curry powder, salt and poblano pepper and cook another 5 minutes until poblano is softened, taking care not to let the garlic burn.
  • Add the corn and cook for another 5 minutes, letting the kernels soften. Sprinkle the flour in and stir until absorbed and flour is no longer visible.
  • Add the potatoes and coconut beverage and lower heat to low. Let simmer for 20-25 minutes until potatoes are softened.
  • Remove 2 cups of the soup and puree in a blender, then add back to the soup and let cook for 5 more minutes to combine and re-heat through. Season to taste, adding more salt/pepper if needed.
  • Stir in the lime juice and cilantro, if using, then serve.