I might be jumping the gun on the arrival of Spring, but I’ll grab hold of any sign that this long and bitterly cold winter is about to end. Asparagus is starting to pop up in the grocery store and I found some thin, tender, sweet stalks that brightened my day.
Corn season isn’t even close (growing up in the Midwest we had the best stuff in late summer/early fall) and I have no idea why combining these two veggies popped in my head. I think I was dreaming of sunny skies and flowers budding and wanted something colorful on the table. Plus I have a freezer full of Trader Joe’s Organic Super Sweet Corn which I loaded up on after they ran into supply problems last summer. One bag down, 10 more to go.
As far as chowders go, this one is pretty light – no flour, no cheese, no potatoes, minimal cream. It lets the veggies stand out, swimming in a warm bath of curried coconut milk. I like the Asian flair of curry powder but if you’re not a fan, this soup is sweet and delicious without it.
Ingredients (serves 8)
1 bunch asparagus – cut into ½ inch pieces (about 2 cups)
1 1-pound bag frozen sweet corn – thawed (or 3 cups fresh, if available)
1 medium onion – small dice (about 2 cups)
2 tablespoons garlic – finely chopped
1 quart low sodium vegetable broth
1 – 2 tablespoons curry powder
1 cup canned coconut milk
1 red bell pepper – small diced (about 1 cup)
1 tablespoon coconut oil (or cooking oil of choice)
salt & freshly ground pepper to taste
1. In a large soup pot, sauté the garlic and onions in 1 tablespoon of coconut oil for 5 – 7 minutes.
2. Add in the broth, corn, curry powder and coconut milk. Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes.
3. Add asparagus and red bell pepper. Return to a boil and cook 5 more minutes.
4. Add salt & pepper to taste.
5. Serve hot immediately.