Recipe adapted from KitchKat Catering.
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Ingredients
Chowder
- 2 16 oz bag frozen corn (or 8 ears fresh, kernels removed from ear with a knife)
- 1 1/2 cups frozen Mediterranean vegetables (mix of chopped carrot, onion, peppers, beans, and zucchini)
- 4 cups water
- 2 cubes Rapunzel vegetable bouillon cubes
- 1 can coconut milk
Garnishes
- 1 4 oz jar pimento peppers
- 16 leaves flat-leaf parsley
- 1 Corn on the cob grilled, kernels removed with knife
- smoked paprika
Units:
Instructions
- Sautée frozen vegetables in olive oil (2 tbsp) for 5-7 minutes in large soup pot, having seasoned with salt and pepper. Add water, bouillon cubes, and coconut milk and purée well with an immersion blender.
- Add frozen or fresh-cut corn. Bring to a boil then cover and simmer on medium-low for 15 minutes until corn is tender. Use a hand blender to puree about 1/3 of the kernels. You want a fair amount of texture. Season with salt and pepper to taste.
- Serve in bowls with garnishes: a sprinkling of pimentos, parsley leaves, a few shavings of grilled corn cob, and smoked paprika.
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