From Susan O’Brien’s “The Gluten-Free Vegan” Cookbook
(Amazing as a stand alone meal on a chilly night or the perfect starter for a holiday gathering)
Serves 4-6
1 tablespoon olive oil
1 leek, chopped (white part only)
1 small onion
2 cups peeled, seeded, and diced butternut squash
2 red potatoes, scrubbed, peeled, and cubed
2 cloves garlic
1 can of light coconut milk
2 cups (frozen or fresh) white or yellow corn (organic if possible)
2 small bay leaves
¼ cup chopped fresh parsley
¼ teaspoon ground cumin
1 cup water
1 teaspoon sea salt
1/4 – 1/2 teaspoon freshly ground pepper
Heat the oil in a large stockpot. When the oil is hot, add the leek, onion, and butternut squash. Cook for 4 to 5 minutes over medium heat. Add the potatoes and garlic, and continue to cook until the potatoes and squash are beginning to soften, 6 to 10 minutes. If the veggies stick to the bottom of the pot, add a drip of oil. Add the coconut milk, corn, bay leaves, parsley, cumin, and water. Simmer, covered, until flavors blend and the potatoes and squash are cooked through but not mushy. Season with salt and fresh ground pepper.
If you prefer your chowder thinner, add a little more water.
Our Editor’s Tweaks:
Try tablespoon of Coconut Oil in place of Olive Oil
Use Organic Vegetable Broth in place of water
Add 1/2 – 1 cup of Nutritional Yeast Flakes (High in B12, fiber and a good source of folic acid, while still gluten free and a complete protein, this adds a salty and rich contrast to the sweetness of the squash and coconut milk)
Enjoy! Consider making a double batch to share with friends!
