4 ears of corn, husk and silk removed (~4 cups)
3-4 yellow or 2 russet potatoes (~2 cups chopped)
1 red bell pepper
1 jalapeño (seeded)
1 small sweet onion (~1/2 cup)
2-3 garlic cloves
1 heaping tbsp vegan butter
1 cup of canned coconut milk*
4 cups of vegetable broth (I use vegan no chicken bouillon)
1 bay leaf
A sprig of thyme
Salt and black pepper to taste
Fresh chives
Crusty bread
Prepare corn, and cut off the kernels.
Finely dice onion, garlic, jalapeño, and bell pepper.
Peel potatoes, and cut them into small pieces.
Heat up vegan butter, and sauté onion for about 5 minutes, then add garlic, jalapeño, and bell pepper, and sauté for a few more minutes minutes.
Add corn, potatoes, veggie broth, bay leaf, and thyme.
Bring to a boil, and simmer for 10 minutes or until potatoes are soft. Discard bay leaf and sprig, and stir in coconut milk.
Add about half of the chowder to a blender, mix until smooth, and pour it back into the pot.
You can also use an immersion blender instead, or blend the entire batch if you prefer an extra creamy chowder. (Will thicken as it cools)
Season to taste with salt and freshly ground black pepper, and enjoy!
(Makes 4 servings)
Tip: Not a big fan of coconut? Use extra creamy oat milk or oat-, cashew- or soy cream instead! Something with a similarly creamy texture as coconut milk!