
By Mads Barrickz
Corn Chowder
5 steps
Prep:30minCook:2h
This is a double of the recipe I based this on. Ended up simmering everything for about an hour.
Updated at: Wed, 25 Dec 2024 01:25:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories355.9 kcal (18%)
Total Fat22.4 g (32%)
Carbs39.6 g (15%)
Sugars7.9 g (9%)
Protein6.6 g (13%)
Sodium590 mg (29%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings

2 Tbspolive oil

2leeks
chopped, white part only

2onions
small

1butternut squash
large, peeled and diced

4red potatoes
scrubbed and cubed

6cloves garlic

2 x 15 ozcans of coconut milk

4 cupscorn
fresh or frozen

4bay leaves

½ cupparsley
chopped

1 tspground cumin

2 cupsvegetable stock

2 tspsea salt

1 tspblack pepper

1 tspthyme

1 tspsmoked paprika

3 Tbsplemon juice

gnocchi
Gluten-free, optional

1vegetable boullion cube
Instructions
Step 1
Heat the oil in large stockpot
Step 2
When the oil is hot, add leek, onion, and butternut squash. Cook 4-5 minutes over medium heat
Step 3
Add potatoes and garlic, and continue to cook until potatoes and squash are beginning to soften, about 6-10 minutes
Step 4
Add coconut milk, corn, bay leaves, parsley, cumin, thyme, smoked paprika, lemon juice, and water. Simmer around an hour, until potatoes and squash are soft but not mushy
Step 5
If you like a hearty chowder, add in some gluten free gnocchi
Notes
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