I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks.

Corn season is here, and I’m so happy! I love diving through the bins of corn cobs at the farmer’s market, and bringing home the sweetest golden stalks. I might go so far as to say corn is my favorite grain. Yeah, grain, because it ain’t a vegetable (sorry kids). I love it for it’s versatility, sweetness, low-cost, and heartiness. In the summer time, when it’s in season, I can literally eat it raw!!

Today I want to show you how to turn the season’s bounty into a creamy and delicious corn chowder, one of my favorite soups. You may be thinking, “Soup! Are you crazy, Jenné? It’s too hot for soup”. And I feel you on that, however, this soup happens to be delightful whether it’s eaten hot, room temperature, or chilled. Okay?!

And where does that creaminess come from without cream? Take a guess!

Oh yeah, coconut milk. In addition to giving this soup body and suavidad (smoothness), it adds a subtle hint of the tropics. Add the lime to the coconut creamy corn chowder, and you just might end up licking the bowl. This stuff is really really guuud 🌽💕

Watch the vid, make the soup, a let a girl know how you like it! Post your pics to Instagram using #sweetpotatosoul



