.Coconut Corn Chowder.
Does it sound weird? Well, it’s wonderfully nourishing on a cold day, or on a day that isn’t as cold as it should be, but you want to pretend. Another very handy thing about this recipe is that it’s a good one to have on hand when all of your meals requiring fresh ingredients have run out. This chowder doesn’t require many fresh ingredients, and the few that are store well if they’re stored correctly. I got this recipe from Abbey Levine’s Vegetarian Recipes weekly-ish email.
:: Two 14 oz. cans coconut milk
:: Two 14 oz. cans vegetable broth
:: 5 cups frozen sweet corn (I used one bag corn+one bag mixed veggies)
:: 1 cup chopped carrots
:: 1 medium potato diced into 1/2 inch cubes
:: 3 tbsp celery
:: 1 tbsp cilantro (I left this out because I didn’t have any on hand. I’m sure it would have improved the chowder though, since cilantro is the herb of the gods.)
:: 4 tsp Old Bay seasoning or seafood seasoning
:: 1 tsp salt
:: 1/4 tsp nutmeg
Combine coconut milk and vegetable broth in a saucepan. Bring to a boil. Allow to boil for one minute. Lower to medium heat. Combine the rest of ingredients with the coconut milk and vegetable broth mixture. Simmer for 30 minutes.
Simple as that!