Soup is on! One of my favorite ingredients in soup is coconut milk. Coconut milk provides a smooth and creamy base without the heaviness of cream. This recipe not only delivers coconut milk as a layer of flavor but the base of the broth is simmered with fresh corn cobs to release the milky sweet liquid from the cobs.
This soup represents the segway from late summer ingredients fresh corn and basil to the early hints of fall with sweet potato. This soup is easy to prepare and it is even better the next day!
Coconut Chicken Corn Chowder
Recipe from Clean Eating
2 large ears corn, husked
1 tsp. coconut oil
1 cup finely diced celery (about 4 stalks)
1 bunch green onions, thinly sliced on the diagonal, light and dark green parts divided
3 cloves garlic, minced
1/2 tsp sea salt, divided
1/8 tsp ground white or black pepper
3 cups low-sodium chicken broth
1 cup full fat coconut milk
2 boneless, skinless chicken breasts, diced
1/2 sweet potato (about 5 ounces)
1/2 cup thinly sliced fresh basil
1/4 cup unsweetened coconut flakes (or shredded coconut), toasted
1. Cut kernels from corn, reserving cobs. In a large saucepan, heat oil on medium. Add corn kernels, celery and light parts of onions and cook, stirring, often, until celery and onions are translucent, 6 to 8 minutes. Add garlic, 1/4 tsp salt and pepper, and cook, stirring, until fragrant, about 30 seconds.
2. Meanwhile, snap reserved corn cobs in half. In a separate saucepan, bring corn cobs and chicken broth to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Strain through a fine mesh sieve into corn mixture; discard corn cobs. Bring to a boil. Reduce heat to low and cook,
stirring occasionally, until corn kernels are tender, 8 to 10 minutes.
3. Using a slotted spoon, transfer about 1 cup of the corn kernel mixture to a blender; add coconut milk and puree until smooth.
4. Stir chicken and sweet potato into broth mixture. Increase heat to medium, cover and cook, stirring occasionally, until chicken is cooked through and sweet potato is tender, 3 to 5 minutes.
5. Stir in coconut milk mixture and cook until heated through. Remove from heat and stir in dark green parts of onions, basil and remaining 1/4 tsp salt. To serve, top with coconut flakes.