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Corn and Carrot Chowder

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A thick, creamy rich corn chowder can melt away even the coldest and rainest of nights. We’ve had an unseasonably wet and cold season down here in San Diego, which most of us are quite happy about. First, it helps to dig our state out from the unprecedented drought we’ve experienced in the last few years. And second, it gives us lots of opportunity to cook up some delicious hot soup recipes, to warm our spirits as we watch the wind blow and the rain come down outside. Enjoy this corn and carrot chowder, and stay dry!




Corn and Carrot Chowder
Serves 4
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2 Carrots, chopped
  2. 2 cups Corn
  3. 1 Russet Potato, chopped
  4. 3 stalks Celery, chopped
  5. 1 Bell Pepper, chopped
  6. 1 Yellow Onion, chopped
  7. 5 cloves Garlic, crushed
  8. 2 cups Vegetable Broth
  9. 2/3 cup Coconut Milk
  10. 1 1/2 tbsp Coconut Oil
  11. 1 tbsp Chipotle in Adobo Sauce
  12. 1/4 tsp Basil
  13. 1/2 tsp Paprika
  14. 1/4 tsp Cumin
  15. 3 Fresh Green Onions, chopped
  16. Salt and Pepper, to taste
Instructions
  1. In a large pot, sauté the Onion over medium heat, until the Onion starts to brown, 2-3 minutes.
  2. Add Garlic, and sauté until fragrant, about 1 minute.
  3. Add Carrots, sauté until slightly cooked, 2-3 minutes.
  4. Add Celery, Bell Pepper, Corn, Cumin, Paprika and Basil, sauté for another 2-3 minutes.
  5. Add Potato, Vegetable Broth, Coconut Milk, and Chipotle, bring to a rolling boil, simmer until potato is soft, about 10-20 minutes.
  6. Transfer half of the soup to a blender, blend until smooth, recombine with the rest of the soup in the pot, mix well. Simmer for 5 minutes.
  7. Serve, garnished with Green Onion.
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