Coconut Corn Puree or Coconut Corn Chowder
When you eat plant based you still want lots of flavor. You can use this to jazz up poatoes, broccoli, rice. It's a mild sweentess and a subtle heat that you'll enjoy with most any veg or starch.
1 12 oz bag frozen corn
1 13.5 oz can coconut milk
3 cloves garlic
1 jalapeno, deseeded
1 serrano, deseeded
1/2-1 slice torn white bread
2 tbls olive oil
2 tsps turmeric
1 tsp dry dill
1 tsp ground cumin
2 tsps ground garlic
2 1/2 tsps salt
Add corn, coconut milk, chiles, garlic and salt to a medium sauce pot. Bring to a boil and then simmer until reduced by 1/3, about 10-15 minutes.
Pour mixture into pitcher blender, add remaining spices and oil. Puree until smooth.
Add half slice bread. Puree again. Check thickness of puree. It should be still somewhat loose for a puree, but a thick sauce consistancy or chowder-like. As it cools it will tighten up a bunch more. If you're not happy with the thickness add more bread until you have the desired viscosity.
You can serve it warm as a coconut corn chowder or you can cool it in the fridge and use it as a puree after a few hours.