Updated: Sep 13, 2018
It's September, and depending on where you are in the world, you may or may not feel like eating a warm and cozy bowl of soup. Here in Shanghai, it's still hot as balls, 30 degrees C at 9:30 in the morning. As I said, hot as balls.
That being said, you may be reading this from the Southern Hemisphere where things are still a bit cooler, and soon enough, we'll be welcoming Autumn here too. So I say, BRING ON THE CORN CHOWDER!
This was another one of our customer faves at Happy Buddha. There's something special about the flavor combination, and the way coconut cream works so beautifully as the soup base. Coconut cream doesn't have as distinct of a coconut flavor as coconut milk, so although a hint of the flavor comes through, it's not overwhelming.
On another note, this dish is dedicated to the memory of my grandmother, Ann White. She is one of my culinary and life inspirations and I feel this dish reminds me of her warm and comforting heart that was shared with everyone.
I hope you love it and share it with your loved ones too!
2 tbs. coconut oil
1 white onion, medium chopped
1C celery, medium chopped
1C shredded carrot
1 garlic cove, finely chopped
2.5C vegetable broth
1 can whole kernel corn
1 can creamed corn
2C coconut cream
1 tsp. garlic power
¾ tsp. nutmeg
2 tbs. corn starch
2 tbs. water
½ tsp. salt (or to taste)
½ tsp. medium ground black pepper (or to taste)
1 tsp. dry parsley leaves
1. In a medium heavy bottomed pot, heat the coconut oil over medium high head and add in onions and celery. After a few minutes, add the shredded carrot and garlic. Heat and stir frequently to avoid burning for 5 minutes, until onion is translucent and celery is soft.
2. Add vegetable broth and bring to a boil.
3. Combine corn starch and water in a small bowl and mix well, until corn starch is fully dissolved. Pour into pot and stir to let thicken.
4. Add coconut cream, corn kernels and creamed corn and heat through until hot but not boiling.
5. Reduce heat, add remaining ingredients, heat for an additional 2 minutes.
Now serve those creamy, steaming bowls of comforting soup with a Sweet Potato Kale Salad or Mexican Crunchwrap (these used to be my favorite combos!)