I was away for a few days visiting my family in Ontario and when I returned home, the cupboards were bare. I did have enough to scrape together soup for two, which seems kind of ridiculous when written down. I mean, soup for 2? Just two??? Soup is usually made in large batches, frozen into containers or eaten for days. But I only had halves and bits and pieces of fresh vegetables and the teeniest-tiniest can of coconut milk…and I was hungry, dammit! So this the result. Obviously, I don’t have a photo of the chowder. It was dark and we were hungry, so the perfect photo-op didn’t exist. Instead, I decided to illustrate my meal instead. It’s cute and it provided the perfect outlet to practice my procrastination.
Did I mention that it was oh-so-delicious? Even my soup-challenged husband said that it was tasty. Chowder is usually made with dairy or soy milk, but all I had was that cute can of coconut milk and it worked wonderfully. It lent the dish a slightly more exotic flare than the usual potato corn soup. You are welcome to make this so that you have enough to keep you company for days, but for me, the fact that there was only enough for two made the meal extra special.
potato coconut corn chowder
1 T olive oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1 stalk celery, diced
3 small potatoes, cubed
1 t cumin (heaping)
1 vegetable bullion cube
3 c water (or enough to cover vegetables)
1 tiny (5.6 oz) can of coconut milk
1/2 t dried rosemary
1/2 c frozen corn
5 leaves fresh basil
freshly ground pepper & salt to taste
In a medium sized pot, heat oil and add in diced onion, red pepper, celery and garlic. Saute until soft and stir in the cumin. Add in potatoes, bullion cube and water. Cover and bring to a boil. Lower heat and simmer until potatoes are done, about 15 minutes. Add in coconut milk and rosemary and use a potato masher to mash down the potatoes and vegetables. Add in corn and fresh basil and grind in some pepper and add salt to taste (if necessary). Serve in 2 large bowls.