created for vegan_cookoff
This is a meal even meat eaters will enjoy.
2-4 ears of corn
4 cups water
1/2 - 1 large onion
1-2 cloves garlic
1 can light coconut milk
1. Broth: Fill pot with 4 cups water. Remove skins from onions, potatoes, and garlic, put in water. Cut the kerns off the cob and place the cobs in the pot. Boil until mixture is about 2 cups. (This takes about as much time as it does to prepare everything else and clean up a bit.)
2. Chop onion into bits, saute until clear and a bit browned. Set aside.
3. Chop potatoes into biteside pieces while onion is sauting. Set aside with corn and chopped garlic.
4. Strain broth. Return clean broth back to pot, add 16 oz. light coconut milk.
5. Add sauted onions, chopped potatoes, corn, garlic, 1/2 tsp. pepper, salt/braggs, thyme.
6. Fry up mushrooms while soup is cooking. Add salt and pepper. Remove when crispy but not burnt.
7. When potatoes are almost done, turn heat down and let cool 5 min before servering.
8. Pour into bowls, adding a few mushrooms on top. Dust with salt, pepper and dried taragon.
Soy milk can be used for those who are sensitive to the taste of coconut or want a low fat version.
Blue potatoes makes a wonderful fun color of soup and helps brighten up this light colored soup.
Other veggies can also be added, but I perfer to highlight the simple and sweet taste of the corn.
|Webly's Famous Corn Chowder
A few ingredients
There's a proper term for this, but I forget. Take a kernals off the cob.
Boil 4 cups of water and add potato, garlic, and onion skins, as well as the corb cobs. Boil until both is 1/2. This is about the time it takes to prepare everything else and clean up a bit.
|Corn and Potatoes
Chop all that light colored stuff, potatoes, onions and garlic, set aside.
Saute the onions.
Once you've drained the broth, added everything else and it's all cooking good, start the mushrooms.
Saute the mushrooms in lots of olive oil, salt and pepper until crispy, but not burnt. Set aside.
Ready to eat.