You're gonna love this soup!
Correction. If you love corn, you're gonna love this soup. I promise.
It's fresh and creamy. It pops in your mouth yet still wonderfully soothing. It's a soup that makes you exhale in utter contentment.
Grilled Corn Chowder
(recipe adapted from Small Plates: Sweet Treats Cookbook by Aran Goyoaga)
4 corn cobs | 400ml organic coconut milk | 375ml (1 1/2 cup) vegetable broth (or you could use chicken) | coconut oil (or olive oil) | 2 cloves garlic, minced | small onion, diced | 2 celery stalks, diced | sea salt + pepper | 1/2 tsp ground cumin | 1/2 tsp ground coriander | handful of chopped coriander
- Preheat a grill pan and grill the peeled corn cobs over a medium-high heat, until lightly charred on the outside (aprox 8-10 minutes). Allow to cool slightly then cut of the kernels.
- In a large pot, heat the coconut oil (or olive oil) and add the garlic, onion, celery, ground cumin and ground coriander, and cook over a medium heat for 5 minutes until soft, but not brown.
- Add the coconut milk, corn, and vegetable broth and bring to a low simmer and cook for 10 minutes. Season to taste and stir through the coriander before serving.