Coconut Sweet Basil Corn Chowder
Love the creamy richness of clam chowder without the clams? This quick sweet and savory soup is a great way to use leftover corn on the cob and get your kids to eat their vegetables, protein and whole grains.
4-6 big servings of hearty soup
- 1 tsp vegetable oil
- 1 tsp sesame oil
- 1/2 onion diced
- 1 carrot diced
- 1/2 cup cooked chickpeas
- 10 string beans diced
- 4 cups of fresh sweet corn kernels (great way to eat leftover corn on the cob!)
- 12oz can unsweetened coconut milk
- 1 tomato chopped
- 2 Tbsp sweet white miso
- 2 Tbsp gluten-free soy sauce
- 1 Tbsp mirin
- sea salt to taste
- at least a handful of fresh basil leaves, ideally sweet Thai basil
- Heat the oils in a pot big enough to accommodate all of the ingredients
- Cook the onion for 3 minutes, and then add the carrot
- After the onions and carrots are soft, add the cooked chickpeas, string beans, corn and coconut milk. Cook for about 5 minutes
- In the empty coconut milk can, mix the miso, soy sauce, mirin and sea salt. Use a fork to make sure the miso is dissolved in the liquids. The sweet corn, mirin, miso and carrots are so sweet, there is no need for any added sweetener.
- Mix the tomatoes and the sauce to the other ingredients in the pot and cook for another 5 minutes. Sprinkle chopped the basil on top while serving or add to the soup pot right after cooking to get the strongest basil flavor.
You might be wondering why there’s a cilantro leaf on the soup in the photo instead of a Thai basil leaf. Using cilantro instead of Thai Basil is a delicious variation!