Corn Chowder With Coconut Milk

Name: Corn Chowder With Coconut Milk
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 onion; 3 cloves garlic; 2 large potatoes, diced small; 1 red bell pepper; 4 cups corn kernels, fresh or frozen; 1 can coconut milk; 2 cups vegetable stock; 1 teaspoon thyme; Salt and black pepper to taste

Sweet corn chowder made vegan with coconut milk and crispy potatoes.

35 min · Beginner · 380 cal · 8g protein · $1.50/serving · American

Vegan Comfort Food

35minutes

4servings

380calories

8gprotein

$1.50per serving

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Ingredients (serves 4)

3 tablespoons olive oil
1 onion
3 cloves garlic
2 large potatoes, diced small
1 red bell pepper
4 cups corn kernels, fresh or frozen
1 can coconut milk
2 cups vegetable stock
1 teaspoon thyme
Salt and black pepper to taste

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Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and cook 4 minutes until soft.
2
Add garlic and diced potatoes. Cook for 3 minutes.
3
Stir in bell pepper, corn, coconut milk, vegetable stock, and thyme.
4
Bring to a simmer and cook for 20 minutes until potatoes are tender.
5
Season with salt and pepper to taste. Serve hot.