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Caribbean Corn & Potato Chowder

Source: The New Vegetarian Cookbook by Nadine Abensur

  • 6 TBL coconut oil (or other good oil)

  • 2 cups diced onion, sweet

  • 3 cloves garlic, minced

  • 3 cups diced potato, small cubes

  • 4 cups of corn kernels (fresh is best)

  • 2 vegetable bouillon cubes (or vegetable stock)

  • 28 oz can of petite diced tomatoes

  • 1 heaping TBL paprika

  • 1 TBL ground coriander

  • 1/2 tsp chili powder (more or less to taste)

  • 1 hot pepper, diced

  • 15 oz can of coconut milk

  • Dash of Tabasco

  • Salt to taste

  1. Heat the oil and saute the onion, garlic, and diced hot pepper until the onions are translucent.

  2. Add the diced potatoes and saute a few more minutes.

  3. Add the dry spices - paprika, coriander, chili powder - saute a few more minutes.

  4. Add all of the remaining ingredients, except the coconut milk. Bring to a boil (add water if necessary) then reduce to a simmer. Cook until potatoes are tender.

  5. Finally, add the coconut milk. Adjust the water and salt to taste. Serve warm.


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