23 Corn and Coconut Chowder March, 2017

Corn and Coconut Chowder

6 servings

1 tablespoon light olive oil

3 Tablespoon minced garlic,

1 cup, 4 to 5 scallions, thinly sliced

1 cup red bell pepper, cut into short, narrow strips

Two 14- to 15-ounce cans light coconut milk

1 ½ cups rice beverage

16-ounce corn kernals (can be frozen or blanched.

2 teaspoons curry powder

¼ teaspoon Thai red curry paste

1 teaspoon salt

½ cup minced fresh cilantro


Heat the oil in a medium (4 quart) pot. Add the garlic, the white parts of the scallions, and the bell pepper and sauté over medium-low heat until softened and golden, about 2 to 3 minutes.

Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions. Dissolve the curry paste, it in a small amount of water before adding to the soup.

Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.