Corn Chowder – Vegan GF
1 T. Olive Oil
1 green onion, chopped
1 small yellow, white or red onion
2 c. peeled, seeded and diced butternut squash*
2 red potatoes, scrubbed, peeled, and cubed
2 cloves garlic
1 (15 oz. Can) coconut milk
2 c organic frozen or fresh white or yellow corn
¼ c chopped fresh parsley
¼ t. ground cumin
1 c. water
1 t. sea salt
¼ - ½ t. freshly ground black pepper
½ t. curry powder (optional)
Heat the oil in a large stockpot. When the oil is hot, add the green onion, onion, and butternut squash. Cook for 4-5 minutes over medium heat. Add the potatoes and garlic, and continue to cook until the potatoes and squash are beginning to soften, 6 to 10 minutes. If the veggies stick to the bottom of the pot, add a drip of oil. Add the coconut milk, corn, bay leaves, parsley, cumin, and water. Simmer, covered, until flavors blend and the potatoes and squash are cooked through but not mushy. Season with salt and fresh ground pepper. If you prefer your chowder thinner, add a little more water. Add the curry powder to each bowl if wanted.
*You can bake the squash before cutting.
You can use pumpkin instead of butternut, but I think the butternut gives it that sweet taste.
