Ingredients
Soup Base
- 1 tablespoon olive oil
- ½ white onion, diced
- 1 stick celery, diced
- 1 cup corn (fresh or frozen)
- ½ red bell pepper, diced
- 1 medium potato, peeled and diced
- 1 carrot, diced
- 1 teaspoon dried thyme
- ½ teaspoon turmeric
- 2 cups vegetable stock
- ½ cup coconut milk
- Pinch salt
- Pinch black pepper (optional)
Garnish (Optional)
- 1 tablespoon pumpkin seeds
- 1 tablespoon corn
- Herb of choice, diced
Instructions
- Saute Vegetables: Heat the olive oil in a large soup pot over low heat. Add the diced onion and celery and cook gently for 4-5 minutes until softened and fragrant.
- Add Vegetables and Spices: Stir in the corn, potato, red bell pepper, carrot, turmeric, and dried thyme. Cook for an additional 5 minutes to allow spices and vegetables to release their flavors.
- Simmer Chowder: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a low simmer and stir in the coconut milk. Allow the chowder to cook gently for 15-20 minutes or until the potatoes are fork-tender.
- Optional Garnish Preparation: While the chowder simmers, dry fry the pumpkin seeds in a pan until lightly toasted. In the same pan, sauté the corn in a small amount of oil until slightly caramelized. Set aside for garnishing.
- Blend the Chowder: Use an immersion blender directly in the pot or transfer the soup to a food processor. Blend briefly to achieve a creamy texture with some chunks remaining. Add extra vegetable stock if a thinner consistency is preferred.
- Season and Serve: Stir in salt and black pepper to taste. Ladle the chowder into bowls and garnish with toasted pumpkin seeds, sautéed corn, and diced herbs if desired. Serve warm.
Notes
- Both fresh and frozen corn work equally well in this chowder.
- Blend the chowder briefly for a thicker, chunkier texture or blend half and mix with the unblended portion for added texture.
- You can adjust the thickness by adding extra vegetable stock—about half a cup—to achieve your preferred consistency.
- Nutritional values are approximate and can vary depending on ingredients used.
- Black pepper has a slight histamine score but is generally well tolerated in small amounts.
- Vegetable stock ingredients can affect the histamine compatibility of the recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, British
- Diet: Vegan
