Prep time: 30 minutes • Cook time: 45 minutes
Yields: 6 Servings
Our smoothie guru, Tess “The Blender Girl” Masters, says she should have called this recipe “It’s Time for Thyme in Corn Chowder” because that herb, along with the parsley, really makes this creamy soup something special. She combines the corn with alkaline components to balance the high sugar content and acidity. Tess thinks of this delicious soup as pure comfort food…and we agree! This recipe serves 6 as a main dish, 8 if it’s a starter.
Recipe and photo from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts and Drinks — 100 Gluten-Free, Vegan Recipes! by Tess Masters. Taste more of her flavorful expertise at HealthyBlenderRecipes.com.
Heat the oil in a large saucepan over medium heat. Add the garlic, onion, 1/4 teaspoon of salt and 1/8 teaspoon of pepper, and sauté for about 5 minutes, until the onion is soft and translucent. Stir in the celery, carrots, bell pepper and potatoes, and sauté for 5 minutes more. Add the corn, half of the parsley and 1 tablespoon of the thyme. Pour in just enough broth to cover the vegetables, increase the heat to high, and bring the mixture just to a boil.
Reduce the heat to medium and stir in the coconut milk and salt to taste. Simmer for about 25 minutes, until the vegetables are tender.
Remove from the heat and allow the soup to cool slightly.
Transfer about 2 cups of the soup into your blender and blast on high for 30 to 60 seconds, until creamy. (Remember to remove the cap in the blender lid, covering the opening with a kitchen towel so steam can escape while you blend.)
Return the blended mixture to the rest of the soup in the saucepan, stir to combine well, and set over low heat to warm. Add the remaining 1/2 cup of parsley and 1 teaspoon of thyme. Season to taste with salt and pepper, and serve.
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