Okay, so I don’t know if “chowder” is the correct term for this soup – according to Wikipedia, chowder is “a seafood or vegetable stew (or thickened soup), often served with milk or cream and mostly eaten with saltine crackers.” My justification will be the “thickened soup” part. Plus I just like saying chowder – is it “chowda”, or “chaudière”? Simpsons episode anyone?
But enough about semantics. Let’s get to the soup!
Waaaaay back (October maybe?) I found myself with 3 cobs of corn that were, well, on their last leg. That’s what happens during corn season – you buy a ton when it’s on sale, then tire of eating corn, so those last few sit in the bottom of the produce drawer, patiently waiting to fulfill their corn destiny. And yet you keep passing them by, opting for the fresher produce sitting on top. Until one day, you move the lettuce aside, and see those sad little cobs still in there. Curious, you check to see if they are still edible – and smile when you find out they are!
Instead of eating corn on the cob for the next three meals, why not make them into a tasty dish with some pantry staples? Say, canned pumpkin, coconut milk, and red lentils?
Aside from the mess of cutting the corn off the cobs (it’s amazing how far those little kernels can fly across the kitchen), this chaudière is super easy to throw together any night of the week. An important recipe feature for say, busy dietetic interns 😉
It is rich, creamy, and hearty. The red lentils give it a little kick of protein, which combined with the fibre from the veggies and the fat of the coconut milk will keep you satisfied. So get your
soup chowda on!
Pumpkin Coconut Corn Chowder
Whip up this hearty, rich soup featuring pumpkin, corn, and coconut milk any night of the week – it takes 30 min or less. If corn is out of season, frozen corn is a perfect substitute. Serve with a green salad and some rustic whole grain bread for a great meal.
- 3 cobs of corn
- 1 tbsp coconut oil (or olive oil)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (398 mL) puréed pumpkin (not pie filling!)
- 1 can coconut milk
- 1/3 cup red lentils
- 4 cups vegetable stock or water
- salt & pepper to taste
1. Cut the kernels off the the corn cobs. Alternatively, use 2 cups frozen corn.
2. In a large pot/dutch oven, heat oil over medium heat. Add onions and garlic, and sauté until soft.
3. Add corn, pumpkin, coconut milk, lentils, and stock. Bring to a boil, then reduce heat and simmer for 20 – 25 min.
4. Season with salt & pepper, and serve!
Notes: If you like a smooth soup, feel free to purée with an immersion blender. This soup would also be great with a tbsp of red curry paste.
Bonus! Per some readers’ requests, a certain furry friend would like to say hi!