Creamy (non-dairy) Corn & Potato Chowder
My favorite soup this winter.
This past Sunday I posted my January and February Favorites video which focuses on beauty products I’ve been loving in these colder months. I thought it would be nice to piggyback on that theme and share this soup recipe that has been bringing me (and my family) so much joy this winter. It’s super creamy (from coconut milk), hearty, and truly soothes the soul on a cold rainy evening. I discovered this recipe on the ambitiouskitchen.com, but have adapted it to my own needs by adding slow cooked shredded chicken, which you can of course leave out if you are vegetarian or vegan.
Personally, I dislike it when food blogs go on and on about the recipe and you have to scroll though pages and pages of pictures and prose to finally get to the recipe, so let’s just cut to the chase here:
Ingredients:
-1 tablespoon olive oil
-1 medium chopped onion (I like sweet onion)
-3 cloves diced garlic
-1 seeded and diced poblano pepper (you can also substitute jalapeño)
-4 cups diced yellow potatoes (Yukon if available)
-16oz. frozen sweet corn (or fresh)
-1 can coconut milk
-4 cups broth (I use homemade chicken stock, use veggie broth for vegan recipe)
-1 tsp salt
-ground black pepper to taste
Optional:
-1 lb cooked, shredded chicken breast
-2 tablespoons lemon juice
-salt and pepper to taste
-1/4 tsp red pepper flakes
Preparation takes about an hour for the soup:
If you want to add the shredded chicken, get this going about 3-4 hours prior to making the soup. I like to cook it in the slow cooker, as this allows the chicken to shred very easily. Simply place the chicken breasts in the slow cooker with the broth, lemon juice, salt, pepper and red pepper flakes and cook for 3-4 hours on high heat, 6 hours on low.
Instructions for soup:
-In a large soup pot sautée onion, garlic, poblano pepper, diced potatoes, and corn for about 8 minutes or until potatoes start to soften.
-Add coconut milk and broth stirring the bottom of the pan for a good mix. Add salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
-To give a creamy texture, blend half of the soup. I like to use an immersion hand bender for this. (See photos below) I remove half the soup, and then blend what is left in the pot. You can also blend what you have removed in a blender, and then return it to the pot. Whichever way you choose, mix them together, and add more salt and pepper if needed.
-If you are going to add chicken, shred it with a fork while it’s still in the slow cooker, and then add the chicken and the juices, into the soup pot.
-I have found this soup to be extremely filling, so serving it with a light green salad is a complete meal. But of course feel free to be creative with garnishes like Italian parsley, cilantro, sour cream, sourdough bread, etc.
Please share your favorite soup recipes in the comments below or on the SubStack App (link below) and bon appetite!
Trish, The soup looks and sounds delicious. I agree cooking blog recipes need to get to the point. I want the recipe not the life story of the blogger.