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Recipe submitted by akaconfused1, 10/22/09

Creamy and Delicious Coconut Corn Chowder

Ingredients (use vegan versions):

    1 - 14 ounce can coconut milk
    2/3 cup soymilk
    1 large russet potato
    1/3 of a medium yellow onion, diced
    1 - 14 ounce can yellow corn
    2 cloves garlic, minced
    1 cup broccoli (optional)
    1 teaspoon paprika
    salt and pepper to taste
    1/4 teaspoon cayenne pepper (optional)

Directions:

This recipe is easily one of the best things I've ever made! It is pretty simple but so, so good.  The coconut milk is really what makes this dish unique and delicious.  Check the ingredients to make sure it's real coconut milk and not water with coconut extract.

1) In a large pot, bring water to a boil.  Skin potato, cut into quarters, and boil until soft.  This took me about 20 minutes, but you will know they're ready if you stick a fork in them and they easily slide off. 

2) At the same time heat coconut milk, soy milk, corn, onions, garlic, and spices at a low heat.  If using broccoli, include broccoli stems in this mixture and saute florets (chopped into small pieces) in 1 teaspoon of margarine or oil separately.

3) When potatoes are done, drain water and allow to cool for 5 minutes or so.  Put all ingredients into a food processor or blender until creamy (except broccoli florets).  Return all ingredients to large pot and add broccoli florets to add a chunkiness to the soup.  Reheat until hot and serve in a sourdough bread bowl, mmmm!!

Source of recipe: My friend is a chef and this is a twist on the corn chowder she made at her restaurant.  I just remembered that she used corn, coconut milk, and paprika and I improvised on the rest.

Makes: 3 to 4 servings, Preparation time: 15 minutes, Cooking time: 45 minutes