Corn Chowder

I absolutely love this soup. It was the soup I dreamed about making all August, waiting for the cold weather to arrive in the Fall.

Prep: not hard but not easy
Time: there's a few steps... but IT'S WORTH IT
Taste: I LOVE IT SO MUCH
From: modified recipe from "The Gluten Free Vegan" cookbook by Susan O'Brien
Note: coconut milk and fresh parsley MAKE THIS AMAZING



Corn Chowder

1 small onion, chopped
2 cups-ish of cubed butternut squash
2 red potatoes
2 cups of coconut milk (I use from a half gallon carton, but you can use one can)
2 cups corn (frozen or off a cob... yum...)
2-3 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1-2 cups water or broth (you choose soup density!)
handful (1/4 cup-ish) of fresh parsley, chopped fine


Saute onion in a little water or broth. Once a little brown, add squash and potato. Stir and saute them up a little too. Once a little toasty, add everything, stirring often, EXCEPT parsley. Let soup simmer 20 minutes, or until potatoes are soft/edible. Then- add fresh parsley, stir, and simmer 5-10 minutes more. Do not skip the parsley. It makes it amazing. Oh- take the bay leaves out before serving!!

Random note: do you know how to pick a butternut squash? Well. It took me years (YEARS!) but I finally figured it out. Pick squashes that are long and fat and as close to uniform roundness as possible. Like.... don't pick one that is skinny on top and has a large fat bottom. Am I explaining this right? No. Ok. Hmm. I'll work on my description and update it in a later soup. :)