A healthy take on corn chowder with coconut milk and Indian spices
This recipe is the perfect way to use up the last of summer's corn and freeze for winter months. But it also tastes amazing with frozen corn any time of year!
Boil or steam sweet potatoes until tender. Set aside until ready to use.
Heat olive oil in a large pot on medium heat. Add onions and saute until translucent, but not browned, 5-7 minutes. Add garlic, corn, curry and tumeric and saute about 10 minutes. Add coconut milk, vegetable broth, and sweet potatoes and bring to a boil. Reduce heat and simmer 5-10 minutes.
Using an immersion blender, carefully blend soup in the pot until it's pureed. I like mine with a little texture, but if you prefer a smoother soup, you might want to use a vitamix or other high powered blender. If you like chunks of corn, remove about half of the soup from the pot before blending, then stir in back in. Season with salt and pepper. Garnish with cilantro, chili and green onion as desired.