I love quick and easy recipes! Ones that can come together in less than 1/2 an hour and still make you feel like a gourmet chef. I have to admit that I’m kind-of obsessed with coconut milk right now and love creating new dairy-free twists on traditional dishes. My coconut milk experimentations started long before I found out that dairy-caesin was a problem for me.. it’s a great substitute when you run out of milk! And I can tell you that although you’d think there would be a coconut flavor, there really isn’t!! I’m still shocked even after using it in many savory dishes. So, keep a few cans of coconut milk in your pantry and try out this super yummy recipe!
It’s a boring morning at home and I wanted “something” for breakfast… I got some corn out of the freezer, had an avocado that needed to be eaten, a can of coconut milk sitting on the counter and a baggie of frozen bacon bits.. That’s all the inspiration it took, this soup basically fell together!
My Southwest Creamy Corn Soup Recipe:
1/4 pound of bacon, chopped (nitrate free and naturally cured)
1 Medium Onion, chopped
1 Large Clove of Garlic, chopped
1 Jalepeno, seeded and chopped
3 cups of Frozen Organic Corn (fresh and/or roasted corn is great too)
1 can of Organic Coconut Milk (I purchase it by the case)
Celtic Sea Salt, Pepper and Crushed Red Pepper to taste
1t Fresh Cilantro, chopped
In a medium pot, cook chopped bacon until crisp, over medium heat. Remove bacon bits from grease and set aside, leaving bacon fat in the pot. Cook Onions, Garlic & Jalepeno in the bacon fat until soft. Add frozen corn and sauté until corn is thawed. Add in coconut milk and season with salt & pepper to taste. Let simmer for about 5 minutes. Transfer 1/2 of your soup into your blender and blend on high until smooth. Add blended soup back into the pot and season with crushed red pepper, if desired. Reduce heat to low and let soup simmer for about 5 more minutes – for flavors to combine.
Prepare garnish: Chop Avocado and toss with Lime, Cilantro, Salt and Pepper, set aside
Ladle soup into bowls, top with Avocado mixture and reserved bacon bits… Enjoy!