Summer Corn Chowder
This Summer Corn Chowder is perfect go-to dinner for your slow summer nights. With simple ingredients and less than 45 minutes, you can have this delicious, creamy, and healthy chowder on your table in no time!
Yield: 4 large bowls
- 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.
*Chickpea flour (or garbanzo bean flour) is my latest gf four obsession. It is versatile, inexpensive, and higher in protein than almost any other gf flour. I love chickpea flour’s soft texture and have found it incredibly easy to cook/ bake with. I really encourage you all to grab a bag of this stuff—like I said it is inexpensive, running under 3$ on amazon for a 16 ounce bag (compared to almond flour which can run up to 8 or 9$ for the same size bag!). You’ve got nothing to lose!
Nutrition Information is a rough estimate of 1/4 of the recipe without toppings.
Calories: 382kcal | Carbohydrates: 48.2g | Protein: 8.5g | Fat: 19.7g | Saturated Fat: 15.9g | Sodium: 436mg | Fiber: 9.9g | Sugar: 9.4g