Wagon Wheel
Crafted With Love and Served With A Smile
About the Recipe
This Coconut Corn Chowder with Leeks is a great source of fiber, healthy fats, and vitamins, and it's perfect for anyone looking to add more plant-based meals to their diet. Leeks are a great source of vitamins A and K, and they have a mild, sweet flavor that pairs perfectly with the sweet corn and creamy coconut milk in this soup. Coconut milk adds a rich, creamy texture and is a good source of healthy fats, while corn is a good source of fiber and antioxidants.
Ingredients
2 leeks, white and light green parts only, thinly sliced
3 cloves garlic, minced
4 cups vegetable broth
2 cups fresh or frozen corn kernels
1 can full-fat coconut milk
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Preparation
Heat olive oil in a large pot over medium heat. Add leeks and garlic and sauté until leeks are tender, about 5 minutes.
Add vegetable broth and corn kernels to the pot and bring to a boil. Reduce heat to low and let simmer for 10-15 minutes, until corn is tender.
Add coconut milk and thyme to the pot and stir to combine.
Use an immersion blender or regular blender to blend the soup until smooth and creamy.
Season with salt and pepper to taste.
NOTES:
For added texture, you can reserve some of the corn kernels and add them back into the soup after blending.
If you prefer a thinner soup, you can add more vegetable broth or water to the pot when blending.
This soup can be stored in an airtight container in the fridge for up to 5 days, making it great for meal prepping or for leftovers.
