CREAMY COCONUT CORN CHOWDER
Author: Becca @ Amuse Your BouchePrep time
Cook time
Total time
Recipe type: Soup
Yield: 2
INGREDIENTS
- 1tbsp oil
- ½ onion, finely diced
- 3 cloves garlic, minced
- 1 stick celery, finely diced
- 1 mild red chilli, finely diced
- ¼ tsp chilli powder
- 300g corn kernels (I used tinned)
- 250ml vegetable stock
- 100ml coconut milk
- 4tbsp fresh parsley, chopped
INSTRUCTIONS
- Heat the oil in a large saucepan, and add the onion, garlic, celery and red chilli. Cook over a medium-low heat for 5-10 minutes, until soft.
- Add the chilli powder and corn, and cook for a further minute or two before pouring in the vegetable stock.
- Use an immersion blender to roughly blend the soup - it's best if you leave some parts chunky. Add the coconut milk, and bring to a gentle simmer. When the soup is piping hot, serve it with plenty of fresh parsley.
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