![]() ![]() ![]() It's up to you - if you prefer a smooth soup then blend the whole lot! But you might need to call it coconut corn soup instead of coconut corn chowder (.did we decide that was the difference? I have no idea). Cook, covered, on HIGH 20-30 minutes or until thickened, stirring occasionally. In a small bowl, mix the cornstarch and milk until smooth stir into soup. Cook, covered, on LOW 8-10 hours or until potatoes are tender. I also left some of the vegetables whole though, since I think it adds a more interesting texture. Place the first 8 ingredients in a 6-quart slow cooker (potatoes, corn, ham, onions, celery, garlic, pepper, and chicken broth). Stir the flour into the vegetable mixture and let it cook for a minute. When the vegetables are tender, sprinkle them with 1/4 cup all purpose flour. Saut onions, green peppers and red peppers until tender, about 8 minutes. The creaminess is also added to by partially blending the corn - just enough for it to break down and make the soup nice and thick. Melt butter in a large soup pot over medium heat. ![]() Cover and cook on low for 6-8 hours, until. In a 6 quart slow cooker, combine potatoes, corn (not drained), ham, and half-and-half. Cook ’em for about 8 minutes then add in 2 cans of sweet corn, 1 can of creamed corn, and chicken broth. Slowly whisk in broth, stirring until smooth. Once the butter is melted, dump in an entire bag of frozen potatoes with peppers and onions. Add onion and cook until tender, stirring frequently. Drain the corn first for a thick chowder, or add the juice for a thinner chowder. Add the cooked veggies with the cooking water and the cheese. Add milk and stir until smooth and thickened. Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into. In large soup pot melt butter, then add flour. Add potatoes and ham to onion cook and stir until ham is heated through, about 5 minutes. It adds a very slight hint of sweetness, and together with the very slight hint of spice, it makes for a wonderful combination of flavours. Melt butter in saucepan over medium heat. Heat olive oil in a large pot over medium heat cook and stir onion until translucent, 5 to 10 minutes. After a surprisingly lovely summer, the weather is starting to cool off here, so my mind is beginning to stray away from cold salads and fresh summer vegetables, and towards warming soups - and corn chowder is top of my list.Ĭorn chowder is often packed with dairy to give the beautiful creaminess, but I decided to make a vegan corn chowder by using coconut milk instead. Corn chowder is one of my favourite soups - I go a bit mad for sweetcorn (there was a time when I probably had it in about 80% of my meals, it's great mixed in to just about anything), and you can't beat a thick, comforting soup. Stir chicken broth, carrots, chicken bouillon, bay leaves, salt, pepper, thyme, and garlic powder together in a pot bring to a. ![]()
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