1 large russet potato, peeled and chopped
1 (14 ounce) can coconut milk
2/3 cup nondairy milk (I use soy)
1 (14 ounce) can yellow corn
1/3 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon paprika
salt and pepper, to taste
1/4 teaspoon cayenne pepper, optional
1 cup broccoli, stems and florets chopped separately, optional
1 teaspoon vegan margarine or oil, optional
1. In a large pot, bring water to a boil. Add potato 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, nondairy milk, corn, onions, garlic, and spices at a low heat. If using broccoli, include broccoli stems in this mixture and saute florets in margarine or oil separately.
3. When potatoes are done, drain water and allow to cool for 5 minutes or so. Put all ingredients (except broccoli florets) into a food processor or blender until creamy.
4. 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!!
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.
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.