Corn Chowder with Coffee Pudding
Now, moving on with the rest of the article in the same humorous, sarcastic, and woman-oriented tone:
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Servings 4 servings
Calories 280 kcal
For Corn Chowder:
- 4 cups fresh or frozen corn kernels
- 1 large potato diced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 cup coconut milk full fat for creamy goodness
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
For Coffee Pudding:
- 1 ½ cups almond milk or any plant milk
- ¼ cup strong brewed coffee cooled
- 3 tbsp cornstarch
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Heat olive oil in a pot over medium heat. Toss in onions and garlic, sauté until translucent.
Add diced potato and corn kernels; stir for 2 minutes.
Pour in vegetable broth, bring to a boil, then simmer 15 minutes until potatoes soften.
Blend half the soup for creaminess; stir back in with coconut milk. Season with salt and pepper.
For pudding, whisk cornstarch with a bit of almond milk until smooth.
Heat remaining almond milk, coffee, and maple syrup in a saucepan over medium heat.
Slowly whisk in cornstarch mix; cook until thickened, about 5 minutes. Remove from heat; stir in vanilla and salt.
Chill pudding while serving chowder warm. Garnish chowder with herbs. Serve and savor.
Nutritional Values (per serving)
Calories: 280
Total Fat: 12g
Saturated Fat: 7g
Carbohydrates: 35g
Fiber: 5g
Protein: 4g
Vitamins and Minerals (approximate per serving)
Calcium: 15%
Iron: 12%
Vitamin A: 20%
Vitamin C: 10%
Magnesium: 8%
Additional Notes & Tips
Want to amp up flavor? Add smoked paprika to chowder or sprinkle crushed nuts on pudding. For extra creaminess, swap coconut milk for cashew cream. And don’t forget—this recipe gets better with sass and a strong cup of tea on the side.