(Norsk oppskrift: Spennende Maissuppe)
I think it is quite rare that I present a vegetarian main dish like I do today. Normally I would fry up some bacon or chorizo to sprinkle on top of the soup, but I had no such thing to cook with. When I do meatless dinners, I do try to incorporate some shiitake mushroom, as that gives me the umami that I miss. So, there’s a tip for my fellow meat lovers, a lil’ shiitake makes the veggie-dishes oh so exquisite.
You can change the coconut milk for cream if you prefer, but I rather like the flavor the coconut milk adds to the dish. Also, no harm in topping the chowder with bacon, chorizo, friend chicken, crab meat, prawns or whatever your heart desires, devastation amongst your non-veggie guests are then easily avoided.
Corn Chowder (4 servings)
- 600g frozen corn (or 4 small boxes)
- 3-4 cloves garlic
- 1 chili
- 2 tablespoons oil
- 1 tablespoon powdered paprika
- 1 can coconut milk
- 1 dried shiitake mushrooms
- 2 tablespoons finely chopped basil (or 2 teaspoons dried basil)
- 0.5 to 2 dl vegetable stock
- 2 tablespoons finely chopped parsley (or 2 teaspoons dried parsley)
Heat the oil in a pan. Add the thawed and drained corn and cook until they start to golden and «pop» a bit. Stir in salt. Take off a couple of tablespoons of corn and set aside (to be used as garnish).
Stir in minced garlic, finely chopped chili, grated shiitake mushroom and paprika and fry for a minute. Add the coconut milk and simmer for a few minutes. Add the basil and parsley and purée the chowder in a blender until you have a smooth, thick soup. Adjust to wanted consistency with vegetable stock and season with salt and pepper.
Garnish with the corn you set aside, and enjoy.