More Comfort Food!

Here is my favorite soup recipe, Corn Chowder! For soup this recipe is fairly quick.

I made corn chowder a few times with soy milk and I ended up with those funny curdles in my soup. Nothing looks appetizing with curdles of milk in it! A friend of mine who runs a vegan restaurant suggested using coconut milk. It is now my favorite ingredient in any “creamy” based soup. This soup does not come out tasting like coconut at all. It is just wholesome and tasty. Also, a note for vegetable bouillon cubes. The low sodium cubes have really good flavor and a lot less salt!

Corn Chowder

6-10 Potatoes (I add LOTS of potatoes! You cant go wrong by adding more)

1 medium Onion chopped

2 Vegetable Boullion Cubes

4 Cups Water

1 tsp Salt

1 package Frozen corn

1 can Coconut Milk

Chop potatoes and onions into small cubes. Cook potatoes and onions in vegetable broth for 15-20 minutes. Add coconut milk and frozen corn. Simmer for another 15 minutes. Use a potato masher to mash soup – not too much – just enough to help thicken. Eat and enjoy!

If you like really thick corn chowder, you can let sit for a couple of hours or cover, refrigerate and heat up again the next evening. The soup thickens the longer it sits.