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Corn and Mushroom Chowder with Coconut Milk

Coconut+Corn+Chowder+with+Mushrooms Corn and Mushroom Chowder with Coconut Milk

There’s nothing better than fresh corn in the summer. Our favorite way to enjoy it is to grill it on the barbecue, husks on, until tender. Hoo wee, it’s so sweet, juicy, delicious, and one of the few vegetables that kids say, “can I have some more please?” If only kids would get this excited about chard. If yours love chard, may I present you with the world-renowned 99 cent store gold medal. Seriously, check ‘em out. They come in bags of 6, and are pretty cool. Well, if you’re the mother of a small child. These are the moments of spontaneous genius that make me proud to be a food blogger.

Today, I craved a refreshing summer corn chowder with a wee twist. Just ’cause. Hey, can’t a Mommy get a little crazy in the kitchen? Corn chowder is undoubtedly a classic, but can also be a minefield of calories and fat. I am all for a bit of nip/tuck…..that is, when it comes to editing out useless calories in recipes. Usually, this can be the death of a dish. Have you ever had a sneaky, suspicious feeling that if something tastes great, it must be bad for you? Oh, have I snatched an ingredients label to see what’s what in the somethin’ somethin’ in my time. 

Well, happy days are here: Creamy coconut, sweet summer corn, tender Yukon potatoes, plump button mushrooms, zingy lime juice, and the tangy cilantro. Stop the press: The days of bacon fat, half and half, and oily croutons are over. Yippee.

Corn and Mushroom Chowder with Coconut Milk

5 cups fresh corn off the cob
8 button mushrooms, sliced
4 medium Yukon gold potatoes, peeled, and cubed
1 medium onion, chopped

2 cloves of garlic, minced
handful fresh cilantro (saving a few sprigs to garnish)
1/2 teaspoon turmeric powder
1/2 cup unbleached flour
1/4 cup good olive oil
juice of a lime

4 cups vegetable stock
3 cups coconut milk
sea salt and freshly ground black pepper to season

1. In a large pot, saute the chopped onion in olive oil on medium heat until translucent. Add the garlic, stirring for a minute until soft. Stir in the turmeric powder, cooking for another minute, then the salt, pepper, and flour, cooking for 2 minutes.
2. Pour in the vegetable stock, mushrooms, and potatoes, bringing them to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Add the corn in the final 10 minutes of cooking.
3. Add the coconut milk, lime juice, and cilantro, stir, and cook for 10 minutes. Garnish with a sprig of fresh cilantro and serve. 

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