Corn and Coconut Chowder

A luscious vegan corn chowder made with coconut milk and finished with a bright basil oil.

4 corn cobs, husked with silk removed
1 tablespoon coconut oil or olive oil
1 onion, chopped
2 garlic cloves, minced
1 red chile, seeded and chopped
1/4 lime, juiced
1/2 cup coconut milk (I used homemade which is full-fat, but lowfat could probably work too)
3/4 teaspoon sea salt
sea salt and pepper to taste
Basil oil, optional (recipe below)

Basil Oil:
1 cup basil leaves
1/2 cup extra-virgin olive oil
sea salt to taste

View the full recipe at Nourishing Matters →