My kiss curls are on their way out. It’s so weird how easily it comes out …
Like pulling spaghetti out of a box. Is that even a good analogy? Ha ha!
Total time: 40 minutes || Active time: 20 minutes
For a girl that lives in Nebraska now, I sure don’t post enough corn recipes! And I must reallllly love corn chowder because there’s a different recipe for it in three of my books.
What I dig about this version, is that you really can dress it up or down for any season. It being almost summer and me with a freshly sprung garden, I like to run out and snip whatever fresh herbs call out at me. In this case, basil and chives. A few radishes poking their heads out? Well, great, let’s slice ‘em up and throw ‘em on!
I find that coconut oil and coconut milk give this chowder a heavenly richness while providing the perfect backdrop for all that corn flavor. The chowder is thick, rich and creamy with nice chunks of potato and carrot, and a little lime juice to give it a bit of ZING. It’s filling, yes, but also fresh and summery. I like a big pinch of red pepper flakes for some spice, but you can suit to taste. A jalapeno might be nice if you’ve got some around. Some chopped fresh tomato when they become ripe.
In the summer, serve with a salad (this Garlicky Zucchini Ribbon Salad, maybe?) and in the colder months, serve with a sandwich or just a nice crusty hunk of bread. Maybe a Banh Mi? It really can be a soup for all seasons.Recipe Notes
~ This recipe uses a method that really makes corn chowder shine: let the corn cobs stew in the pot. They hold lots of maize-y flavor, so don't let 'em go to waste. At the end, you remove the cobs and only your delicious soup knows they were ever there. I suppose you can use frozen corn instead, but only if you're really crunched for time.
~ To slice corn from the cob without the corn bouncing all over the place, put the husked corn in a wide bowl and simply use your chef’s knife to slice down each side. The kernels will fall into the bowl. All will be well.
~ Many supermarkets have already husked corn in their produce department! I (shamefully) take that shortcut when I can, because it shaves like 10 minutes off prep time. Maybe more if you’re a little slower than me.
1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
4 cup fresh corn (from 5 to 6 ears)
1/2 lb carrots, peeled and cut into 1/2 inch chunks
1 lb thin skinned potato (like yukon gold), cut into 1/2 inch chunks
4 cups vegetable broth, divided
1 tablespoon corn starch or arrowroot
3/4 cup coconut milk, regular or lite
2 tablespoons fresh lime juice
Salt to taste
Fresh black pepper to taste
Chopped fresh chives (1/2 cup should do it)
Thinly sliced fresh basil (1/2 cup or so)
Thinly sliced radish
A few extra fresh corn kernels
Preheat a 4 quart soup pot over medium high heat. Saute onion in oil with a pinch of salt until translucent, about 3 minutes. Add garlic and red pepper flakes and saute for another minute. Add corn and carrots and cook for 3 more minutes or so.
Measure one cup of the broth into a measuring cup. Mix in the cornstarch with a fork until dissolved. Set aside.
Add remaining 3 cups of broth to the pot, along with the potatoes. Cover and bring to a boil. Once boiling, break the corn cobs in half and add them to the pot. Lower heat to a simmer and cook for about 15 minutes, or until vegetables are tender. Remove corn cobs. Add remaining vegetable broth and starch mixture, and cook to thicken, about 3 minutes. Add coconut milk, black pepper, salt to taste and lime juice.
Use an immersion blender to blend about half of the soup. If you don't have an immersion blender (get one!) then transfer about half of the soup to a blender or food processor and puree until smooth then add back to the pot. If the soup is still steaming hot, make sure to either keep the opening on top of your food processor open, or lift the lid often for steam to escape. If steam builds up in a close container it can explode the lid off. Ouch.
Taste for salt and seasoning. Serve garnished with fresh corn kernels, fresh herbs and radishes.
I forgot to mention that my hair started falling out today in full force and not just the hair on my head. ALL my hair is falling out including *cough* down there.
It’s so weird. It’s just like in the movies when the person puts their hands up to their head and come away with clumps of hair.
My doctor said I would start losing my hair 2 weeks to the day of my first chemo. Well it’s only been 12 days … but I’m always ahead of the curve.
Had my port installed on Friday … it was easy. I wasn’t even nervous. I think the mastectomy was such a BIG deal and I was SO ramped up for that surgery that getting this tiny surgery feels like barely a blip on my radar.
Although the 5am wake up time to get to the hospital for 6am was not cool. Fergus was not amused.
I was so happy when I saw I had the same nurse I had for my mastectomy. She was the one who told me that “God knows where the veins are…” when she gave me my IV and I have to give her props because her IV is the only one I’ve had that didn’t bruise.
She was even more lovely the 2nd time around and took wonderful care of me. It’s not often you get a second chance to see the same nurse so I told her how good I thought she was at her job (and it wasn’t just the morphine talking) and how much I appreciated her care.
While we were waiting for me to go into surgery Gerry saw this sign he said “I sure hope they’re better at cutting then they are at spelling…” ha ha ha.
Right before surgery they put you in a holding area. This one was different then the last. There was a bank of computers in front of me but they were all turned off so I used them the do some “square breathing”.
One breath in for 4
Hold breath for 4
Breath out for 4
Hold breath for 4
I was SO BORED. It took forever and there was nothing to look at … so I decided to talk to my body again.
“Body. I know we’ve had a rough couple of weeks. The chemo has been really hard and we have just started but you’re doing great. I’m so thankful for your resilience. It’s a good thing that we are doing this surgery now instead of later because you’re still so strong. Even though you might feel tired and slightly compromised from that first round of chemo you are still healthier than the average body. You don’t drink, smoke or do drugs. You eat healthy. You rest. You exercise. You are awesome. So let’s get through this surgery and heal up quickly so we can rest and get ready for your upcoming chemo.”
And then they wheeled me into the operating room.
My surgeon was cool. We had a long talk about how he could insert my port without ruining my chest tattoo. I suggested he cut along the outline of my tattoo and from what I can see through my bandage – I think that’s what he did. You gotta love a doctor who respects your tattoos.
I woke up to someone in the recovery room screaming for help. I said to the nurse “How come every-time I wake up from surgery someone is freaking out? It’s very upsetting.” He laughed and said “Does this happen often?” I said “Every time I come here…I’m sick of it.”
Thank goodness it was just day surgery and I didn’t have to spend the night. Gerry bought me a purple Popsicle for the car ride home and I’ve been laying around recovering ever since. Not a lot of pain just a little uncomfortable.
My Power Port comes with a key-fob and an ID card that I have to carry with me in my wallet. The port sits just under my skin and they can access it for chemo/blood/etc …
If you want to read more about the port go HERE. It’s kind of amazing. I’m like the BORG.
I especially love that the port is purple. You all know how much of a fan I am of diminutive purple things.
The other night I couldn’t sleep and I was trolling Etsy … and found these ADORABLE vegan tank tops!!
Heather sent me an extra tank top and because I love you guys so much I’m going to give it away on the blog.
The tank top is an American Apparel Large (which always run a little small). Check out Heather’s store HERE.
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