Caribbean Corn-Coconut Chowder
Chowder is one of America’s great culinary contributions: a hearty one-pot meal that you can customize to your stomach’s delight. While many chowders sprang out of a seafood tradition (think Manhattan and Boston clam chowders), there are also vegetable-based versions. I created this one to make use of plentiful summer crops like corn and tomatoes and plentiful summer herbs like cilantro.
Since I also had leftover brown rice in the fridge, I threw that in to give the chowder some extra body and flavor. You could just as easily use a quicker-cooking grain/pasta like quinoa or a whole-wheat orzo if you don’t have cooked brown rice on hand. Likewise, if you have frozen corn rather than fresh corn, you can substitute that, too. (Although it’d be a shame not to partake of fresh summer corn, especially for 20 cents an ear!)
Caribbean Corn-Coconut Chowder
Serves 4 people.
2 ears husked fresh corn OR 2 cups frozen corn
1 15-oz. can diced tomatoes
1 medium onion, chopped
1 cup canned black beans (you can also add the bean juice if you’d like; I use Eden canned beans, which are canned in BPA-free cans with water, sea salt, and a bit of kombu seaweed — all great additions to soup!)
2 medium tomatoes, chopped
1/4 cup whole coconut milk
1 cup water
1 cup cooked brown rice OR 1/2 cup raw quinoa or 1/2 cup raw whole-grain pasta*
Fresh cilantro, chopped (use a few sprigs if you’re cilanto-timid or a whole handful if you’re a fan)
1 tsp. dried pineapple sage OR 1 tsp. dried oregano OR 2 tsp. fresh oregano
1 tsp. dried fenugreek (optional)
Sea salt to taste
To prepare the fresh corn, bring a large soup pot halfway full of water to a boil. Ease ears into it and simmer for 3 minutes. Promptly pull out ears with tongs, rinse out pot, and refill with cold water. Place ears in cold water and let cool while you prepare the rest of the ingredients. (If you don’t promptly chill the ears, they’ll continue to cook and will be too mushy.) Remove ears and pat them dry. Use a sharp knife to cut kernels into a large bowl.
Combine all ingredients except corn in the rinsed-out soup pot and simmer for 15 minutes, stirring occasionally. Add the corn during the last minute or two. (By adding it at the end, you’ll preserve its wonderful sweet crispness.)
This soup can be served warm or cold. Like all tomato-and-spice-containing dishes, it’s even better the next day! Avocado wedges and corn chips make nice garnishes.
Enjoy!
* If you use raw quinoa or pasta, add another cup of water to the chowder to account for the liquid the grains/pasta will absorb.
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Tags: black beans, brown rice, chowder, cilantro, coconut milk, corn, fenugreek, pineapple sage, tomatoes
