Potato + roASTED corn chowder
Heat a skillet over medium-high and cook the corn, turning occasionally until it’s charred on all sides.
Slice corn kernels off the cobs. Reserve 1/3 cup corn for garnish.
Sauté onions for 3-4 minutes, then add potatoes and sauté another 2-3 minutes.
Add garlic and cook for 30 seconds. Add the corn, coconut milk, vegetable broth, and 1/2 tsp black pepper.
Simmer for 10-12 minutes until potatoes are tender. Blend 75% of the soup and return to the pan to reheat.
Serve with reserved corn, sliced scallions, and more black pepper if desired.
4 ears of corn
1 white onion
3 yukon gold potatoes, cubed
3 garlic cloves
1 can light coconut milk
2 cups vegetable broth
1 tsp black pepper
Ingredients: Yields: 6
Directions
