I realize that most people are seeing signs of Fall, but around here things haven’t cooled down much at all. However, this week I wanted something comforting for my lunches – something that would let me feel as though Fall is on the way!
This chowder is light enough for warm weather and uses corn – a definite summer food, for a great light flavor. Since it’s a chowder, it’s also very comforting and makes a great meal when you’re in this transitional weather. It comes together fairly quickly, which is good since we spent a lot of our weekend playing in the neighbor’s pool and exploring Shoreline Park in Gulf Breeze. It’s amazing that a quick trip over the bridge can take you into ta completely different area full of trees, squirrels, frogs, and other critters! We always have a great time doing a little exploring in this area.
Anyway, I hope you give this corn chowder a try. I used grilled corn because my husband loves to grill, but feel free to steam it or even use canned or frozen if you need to.
- ½ cup quinoa, rinsed
- 4 ears corn, cooked and cut off of the cob
- 4 small red potatoes, chopped
- 5 cloves garlic
- 1 sweet onion, chopped
- 3 celery stalks, chopped
- 3 carrots, peeled and chopped
- 2 T olive oil
- 1 tsp salt
- 2 tsp Cajun seasoning (we used a blend from our local fish market)
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 cup coconut mil
- 3 cups veggie broth
- Add oil and onion in large pot and cook until onion is soft, about 10 minutes.
- Add garlic, celery, carrots, and spices. Continue to cook about 5 minutes, stirring frequently.
- Add potatoes, quinoa, coconut milk, and broth.
- Bring to boil. Reduce heat and simmer 20 minutes.
- Using a hand blender, blend until the soup thickens up a bit.
- Top with fresh basil, if desired.