Summer Corn Chowder
- 1/4 cup chickpea flour* or sub regular wheat flour if not gf
- 1 Tbsp. coconut oil
- 1 yellow onion finely diced
- 1 tsp chili pepper flakes or to taste
- 3 garlic cloves minced
- 2 tsp cumin powder
- 2 tsp dried parsley
- 3 cups vegetable broth
- 1 cup water
- 1 cup full-fat coconut milk
- 3 potatoes cubed
- 1 1/2 cups corn kernels fresh or frozen and thawed
- 1 large zucchini sliced into 1/4 inch thick rounds and quartered.
- salt and pepper to taste
for serving (optional)
- coconut yogurt
- fresh parsley
- In a small skillet, heat chickpea flour and toast for about 5 minutes, or until dark golden, stirring frequently. Dump flour into a small bowl and set aside.
- Heat coconut oil in a large pot over medium heat. Add the onion and chili pepper flakes. Cook until onions are translucent—about 5 minutes
- To the pot, add chickpea flour, garlic, cumin and parsley. Cook until very fragrant—about a minute. Add the vegetable broth, 1 cup of water, coconut milk, and potatoes. Bring to a boil, reduce heat to simmer, and cover with lid. Cook for about 25 minutes, or until potatoes are tender and can be easily pricked with a fork.
- Dump the corn kernels and zucchini into the chowder and let cook for about 5 minutes.
- Remove pot from heat and ladle about half of the chowder into a blender. Blend until smooth and then add back to pot. Heat for a few more minutes and serve warm with optional coconut yogurt and parsley.