Coconut corn chowder.

Things I love:

• Curry
• Corn
• Coconut
• Cilantro

Apparently I only like C named foods..

And what do you get when you put em all together?!

A FREAKING DELICIOUS SOUP, THAT'S WHAT.

It's still fairly warm here in Wee Ol Canada, but Winter is soon to rear it's ugly head.

This soup is perfect for cool weather. Or hungry weather.

Or just corn lovers.
Like myself.


If you're wondering... this is where I live!

I mean, not precisely IN this forest... but in this state. 

This is Kananaskis. Aint she a beaut?

Feeling pretty grateful for Alberta right meow :)

That's all from me, foodies,

Over and Out.

Coconut corn chowder.
3 ears of corn, sliced off
4 garlic cloves, sliced
1 t yellow curry paste
5 baby potatoes, diced small
5 spring onions, chopped
4-5 cups stock
3/4 cup coconut milk
1/4 cup milk (or soy)
1 T lemon juice
1 T corn flour (optional)
1/4 cup coriander leaves, chopped
1/4 cup thai basil, chopped
Garnish: birdseye chilli, finely sliced (optional)


Dry fry your corn kernels for a quick minute or two, set aside.
In a big saucepan, fry garlic and curry paste in oil until softened and fragrant.
Throw in your taters and onions and fry for an extra minute.
Pour in stock, put the lid on and boil until all has softened (about 7 mins).
Once softened, add half corn kernels, corn flour (if using) and blitz soup until smooth (either with buzz stick or in a blender).
Pour soup back in to saucepan, add milk, lemon, coriander, basil and the rest of the corn.
Take off the heat, taste, season.

Serve hot garnished with coriander, basil and chilli.

Go ahead, devour.