I would call this a “chowder,” but it’s not quite thick enough. If you want more of a chowder consistency, stir some cornstarch into water and add it to the soup toward the end of the cooking time. You may need to adjust the seasoning accordingly.
Note: I tried this soup again, and I whisked cornstarch into the coconut milk before I added it. That made the soup thicker and provided a little better consistency.
POTATO & CORN SOUP
- Red potatoes, 5 lb.
- Carrots, 4 large, sliced on the bias
- Spanish onion, 1 very large, petite diced (makes about 2 cups)
- Corn, 3 lb. frozen
- Cilantro, 1 large bunch
- Salt, 2 TB
- Hot paprika, 1 tsp.
- Water, 3 quarts
- Coconut milk, 1 quart
- Red onion, petite diced
- Green chilis, diced
- Extra virgin olive oil, 1/2 cup
- Add the extra virgin olive oil to a soup pot.
- Petite dice the onion, and add it to the pot to saute.
- Wash and slice the carrots on the bias, and add to the pot to saute.
- Quarter and slice the potatoes (leaving the peel on) and add to the pot.
- Add 3 quarts water to the pot along with the seasoning. Bring to a boil, and simmer the potatoes, onion and carrots until the potatoes are tender.
- Add the corn to the pot and continue to simmer.
- Whisk the coconut milk, and add to the soup. 2 cans of coconut milk are almost 1 quart.
- Add the chopped cilantro to the soup. Check seasoning and adjust.
- Garnish the soup with chilis and chopped red onion.
I’m a big fan of potatoes, especially with the peel on, especially when they’re cooked in some way other than frying. Contrary to the bad rap they get, they have lots of great health benefits.
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