This delicious vegan chowder has a few secret and surprising flavors that will knock your socks off! Perfect in the summertime when corn is sweet and fresh, but it's great in the wintertime with frozen corn too.
fresh chopped cilantroto garnish, or sub scallions or chives
Heat the olive oil in a large soup pot over medium heat and stir in the cumin, curry and chili powder; cook for one minute to infuse the oil with spice.
Add the chopped garlic and onion. Stir and cook for five minutes. Add the potato, tomato sauce, fresh tomatoes; stir for a minute. Add in the broth.
Cover and bring to a quick boil and then lower the heat and simmer gently, until the potatoes are tender, about twenty minutes or so.
If using fresh corn, cut the raw kernels off the cob by holding the corn cobs vertically over a large wide bowl or dish to catch them. Reserve a little for garnish. (Did you know you can eat raw corn, and it's yummy?)
When the potatoes are soft, add the raw corn and coconut milk at the end. Stir and season with sea salt and ground pepper. Simmer for a few minutes to heat through, but be careful not to boil the coconut milk, or it will curdle.
Partially blend using an immersion blender or transfer a quart or so of the soup to a blender and then return to the pot. I like the soup to still be chunky but thickened by the blended portion.
Garnish with a lime wedge and fresh cilantro and pass out the spoons.
To make this soup oil-free, simply skip the oil and dry-sauté the aromatics covered with a lid.