As the seasons start to change so does the need for cosy, warm, cuddles in a bowl.
This particular dish is actually a cross between sweet corn soup and corn chowder.
I’ve used all the beautiful ingredients of corn chowder and blended them up into creamy, rich and satisfying soup.
Flavours are all still on point!
10 mins
30 mins
2
Ingredients
2 Corn on the Cob
1 Small Carrot
3 Baby Potatoes
1 Stick Celery
1 ½ Tsp Coconut Oil
½ Tsp Asafoetida Powder
½ Tsp Paprika Powder
½ Tsp Nutmeg Powder
½ Tsp Dried Thyme
¾ -1 Tsp Himalayan Salt
¼ Tsp Cracked Black Pepper
½ Tsp Turmeric Powder
½ Tsp Red Chilli Powder
1 Can Coconut Milk (Light)
Method
1. In a pan heat the oil over medium heat.
2. Add in asafoetida & chopped celery.
3. Chop the peel potatoes & carrots into small pieces & add to the pan & sauté.
4. Cover with the lid and turn the heat to low. Let this cook until the veg is tender. (~15 mins)
5. Cut the corn kernels off the cob and add to the pan.
6. Add in nutmeg, paprika, turmeric, red chilli powder. Sauté for 10 mins.
7. Mix in the coconut milk, dried thyme, salt and pepper.
8. After 5-7mins blend up either all of the mixture to get a soup like texture or half the mixture for chowder.
9. Add in black pepper over the top.
