Corn on the cob might be one of the most quintessential side dishes for BBQs and cookouts, but it’s not the only way to enjoy those tender and juicy kernels. It’s time to consider chowder. Made traditionally with heavy ingredients like cream, potato and butter, corn chowder may not instantly pop into your mind as an al fresco, warm weather favorite. But that’s why this vegan version is loaded with light ingredients like riced cauliflower and coconut milk. In the end, you’ll still get a creamy, delicious dish, but this one won’t weigh you down.
Yields 3-1/2
Ingredients
3 cups riced cauliflower, fresh or frozen
1 can (13.5 oz) light coconut milk
1/2 small onion, diced, divided
1-2 small garlic cloves, diced
1-1/2 cups fresh organic corn kernels
3/4 tsp. pink salt
1/4 tsp. black pepper, freshly ground
1/2 tsp. dried thyme
Dash chili powder, optional
Fresh chives, finely chopped for garnish
Directions
- In a medium soup pot, bring riced cauliflower and coconut milk to a boil for 3 minutes.
- Reduce heat to medium and add 1/4 cup onion and garlic cloves. Cook for 5 minutes and then remove from heat.
- With an immersion blender, carefully puree soup.
- Return to heat and add corn, salt, pepper and thyme. Simmer covered to 20 minutes.
- Stir and adjust seasonings to taste. If desired add a dash of chili powder.
- Serve warm, garnished with freshly chopped chives.
Note: In a pinch, frozen corn kernels can be used in place of fresh.