This was probably one of the easiest and tastiest dishes I have made this summer. And even though it was a bit warm out, the comfort of a creamy chowder was needed. This, again, is a chop, sauté, and assemble dish…so it could easily be made ahead of time and heated up for service. I often think that chowders, like chili and even lasagna, are better after they have ‘sat’ for a while. The key (as always!) are all the toppings!
For this particular dish I had leftover grilled corn, but you could use canned or frozen…just give it a little extra sauté in a pan with butter, salt, and pepper to add some color and more flavor. I do make my own “sazon” spice blend, but beware! Once you make it yourself you can never go back to store bought. I’ve included a few notes and a recipe link at the bottom if you are interested in giving it a go.
I’ve also called this a ‘piggyback’ meal because a second meal can be made with little effort using leftovers from the coconut corn chowder and roasting or grilling some patty pan squash. I felt this second meal would make a great brunch option. By using coconut milk instead of heavy cream the base chowder (I believe) is closer to true vegan, but if you are a die hard dairy head go ahead and substitute half-and-half or heavy cream (I won’t tell!). Let’s get started!
COCONUT CORN CHOWDER
Ingredients:
- Corn, grilled, canned, or frozen (approximately 1 cup: I used 4 ears of grilled)
- Zucchini, 1 medium diced
- Green onions, 1 bunch diced (whites and most of greens for chowder; reserve some of the green tops for “toppings”)
- Sweet pepper, 1 large diced (whatever color you have)
- Spicy? Add whatever hot peppers you want.
- Garlic, 2-3 cloves minced
- Tomatoes, chopped for “toppings”
- Lime, 1 juiced (flavor for chowder) 1 wedged (for garnish/’toppings”)
- Avocado (sliced for “toppings”)
- 1 can full fat coconut milk
- sazon spice blend
- Sour cream or Mexican Crema (I am addicted to both: Sometimes I want the thickness of sour cream, other times a thinner, sweeter Mexican Crema…your call!)
- Corn oil (or other neutral oil)
Start by heating up a medium sized heavy bottomed stock pot on medium-high heat, add 2-3 Tablespoons of corn oil (I try to match oils to cuisine so went with a corn oil), then add corn, zucchini, green onions, and pepper…season with salt and pepper and sauté ~5 minutes. Turn the heat down to medium low and add 1-2 Tablespoons sazon (to taste, depends on if you are using store bought or homemade but always make sure you ‘cook out’ the seasoning with the vegetables and oil), garlic (I add the garlic last at a lower heat so as not to accidentally burn it when I get distracted…which happens easily…shiny? ball?), and sauté for a few more minutes.
Initially I thought I would add stock and coconut milk to the chowder as straight up coconut milk can be a bit too sweet for me. However, with the seasoning and hot peppers I found just using coconut milk complimented the flavor of the corn fine all on its’ own. If you do find the chowder too thick or sweet it can easily be thinned out/lightened up with some vegetable stock. So…add whatever liquid you want at this point, let the mixture come up to a simmer, and taste for flavor. At this point I started slowly adding lime juice and salt until I achieved the taste I liked. Again, depending on what type of spices you use, watch adding too much salt in the beginning and taste test as you are moving along: Some commercial spice mixes are heavily salted.
If I was serving this right away, I would let the chowder simmer for 10-15 minutes then turn the heat off just prior to service. If I was serving this later, I would turn it off now, let it cool and store prior to heating again for service (service…right! Like ‘come and get it! Fend for yourself! I better not see a mess in that kitchen later!). Top the chowder to your heart’s content: sour cream or Mexican crema, tomatoes, avocado, green onion, lime wedge. Someone making a face? Serve with scooping corn chips to make it more ‘fun’ and hands on. Make it more of a meal? The chowder would be excellent with quesadillas, served alongside beans and rice, or grilled chicken. Or…keep reading for my next recipe.
STUFFED PATTY PAN SQUASH
Additional Ingredients:
- 2-4 medium/small patty pan squash (I used 1 squash per person)
- eggs (1-2 per person)
These small squash have become my new absolute favorite. After they are cut and cleaned out they look like beautiful little flowers. As the squash are small and can be slippery, I use a serrated knife to slice them in half, then scoop the seeds out. If the stems are too long cut those down too so the squash halves sit more ‘flat.’
These squash grill up amazingly well, but can also be roasted in the oven. I do not profess to be a master griller, so I will kind of leave you hanging here, but I would say grill them just like you would any other vegetable. Brush the cut halves of the squash with oil, salt and pepper, and grill until nicely browned on the outside and ‘fork-tender’ (sorry, not much help there). In the oven, I roast at 425 degrees for 20-25 minutes (depending on size). I roast them ‘cup side up’ so they hold in the oil and are easier to fork to test.
Once the squash are done assembly is a breeze. Fill squash cups with heated, left-over coconut corn chowder, top with an egg of your choice (oh…the perfect runny, creamy sunny-side up egg here) and oh yes! All those other yummy tidbits: avocado, tomato, sour cream or Mexican crema, green onion, lime wedge. The skins of these squash are thin so there is no need to peel them ahead of time or scoop them out when you are eating…just avoid any stem. Enjoy!
BONUS: SAZON
This is the site I use: https://www.skinnytaste.com/homemade-sazon-seasoning-mix/ I always make extra and distribute to friends…spread the love! The only ‘exotic’ ingredient may be anatto seeds, depending on where you live. I am lucky to be able to buy them at a local spice shop but if not, well…yes…you know the drill. I have a dedicated coffee grinder that I use for blending spices…to clean it out between uses just run a small handfull of rice through it….or just make spicy coffee (ha!).
Cold Creek Farm 