Coconut Corn Puree or Coconut Corn Chowder

Yellow corn has a wonderful savory sweetness that I really enjoy. Corn also shines when you add a little bit of chile peppers. Corn puree sounds chefy, but it's pretty easy.

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 poblano
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.