Charlie Awards: A Soup You’ll Receive With Open Arms
One of the many benefits of volunteering at Open Arms, the official charity of the Charlie Awards, is the amazing cookies during your breaks and the invitation to help yourself to leftover meals in the volunteers room refrigerator. After our shift a few of us grabbed a frozen soup and the next day our office was filled with the wonderful aroma of corn and coconut as we all microwaved the soup for our lunch. Angie Swanson, strategic partnership manger, was nice enough to share the recipe with us. And since we want to be nice, too, we’re sharing it with you. While you're sharing your pot of soup with seven friends, don't forget to go online and buy your tickets to the Feb. 25 Charlie Awards. More food to come!
Coconut Corn Chowder
Please note this is not a picture of the actual soup in the recipe. But that really is corn on the left.
Adapted from The Roasted Root (Serves 8)
3 cans of sweet corn (15 oz each)
3 large red potatoes, chopped
3 tbsp. olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
3 large carrots, peeled and chopped
3 large stalks of celery, chopped
1 large red bell pepper, cored and chopped
1 tsp. salt
1 tsp. Cajun seasoning
½ tsp. ground cumin
½ tsp. paprika
2/3 cup canned coconut milk
2 cups water (from boiled corn/potato)
Green onion for garnish
Place corn in a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil, and cook for about 5 to 8 minutes.
Chop one of the potatoes in half, and place into the same pot of boiling water you used to cook the corn. Allow the potato to cook until soft, for about 10 to 15 minutes.
While the potato is cooking, sauté the rest of the vegetables. Add olive oil to a large pot, along with the other diced potatoes, onion, garlic, carrots, celery, bell pepper, salt, Cajun seasoning, cumin and paprika. Sauté on medium-high, stirring occasionally until vegetables are soft, for about 10 minutes.
Place half of the corn kernels in a blender, along with the cooked potato. Add the coconut milk and water to the blender, and blend until completely smooth.
Add the remaining corn kernels to the pot with the sautéed veggies, and pour the blended corn/potato mixture into the pot. Bring to a boil and cook until the potato has softened, which will take 10-20 minutes.
Remove from the head and add more Cajun seasoning as desired. Garnish with chopped green onion.
Per Serving: 260 calories, 7g fat (1.5g saturated fat), 5g protein, 50g carbohydrates (10g sugar), 5g fiber and 800mg sodium