Fearless Foodie:

Coconut Corn Chowder Recipe from Herb and Plow

It is so much fun working on this upcoming food feature I'm writing for Metro Pulse... don't want to give anything away, but it does bring me into contact with a lot of Farmers Market types. Which is how I discovered this great recipe from Herb and Plow, who participate in markets in Oak Ridge and Knoxville:

Coconut Corn Chowder:

5 cups diced potatoes
1 cup diced onion
1 tsp chicken seasoning
1 tsp onion powder
1 tsp salt
3 cups water
4 cups corn
1/2 tsp dill weed
1 can coconut milk

Remove 2 cups of the cooked potatoes with a slotted spoon and place in blender.  Stir frozen corn and dill weed into the kettle of soup.  Turn off heat while blending the sauce.
Add coconut milk to the blender with the cooked potatoes.  Blend for about 30 seconds-just until smooth, but not starchy.
Add blended mix to the soup.  May add more water or salt as needed to taste.  Heat to serving temperature.:

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About This Blog

Rose Kennedy covers the Knoxville foodie scene with small discoveries, new openings, rumors, and tastings.