Oh, taking a quick little sun break from my incessant instagram stories (thank you for loving me anyways) while in Portugal today, to share with you guys one of my ALL TIME  favorite summer recipes from Cookbook.

I wouldn’t interrupt my beach vacay, for just any recipe, so pay real close attention.

This one is the best just exactly in this time of year, when organic corn is so fresh and juicy and sweet (and on sale too, conveniently). Now is the time to let it shine sister. And this is the recipe to do it.

And exactly what I’ll be making the minute we get home.

This is the ultimate #SUMMERING recipe: for busy weeks, or for the easiest and most delicious dinner with friends and family, rose in hand. Or whatever else your heat-of-summer season entails.

Coconut Corn Chowder

Makes approximately 8 servings

Notes: Serve hot or cold, garnished with fresh herbs like basil, cilantro, or parsley. Optional to add shredded chicken, shrimp, grilled salmon or halibut pieces into the soup (or on the side).  If you are short on time, skip roasting the tomatoes, and add them in raw to cook with the rest of the ingredients.

6 ears organic corn, shucked and kernels sliced off the cob

1 pint baby tomatoes, whole

2 red peppers, chopped

1 sweet yellow onion, chopped

3 cloves garlic, chopped

1 8 ounce can coconut milk

2 cups organic vegetable or chicken broth

½ teaspoon cayenne

½ teaspoon Hungarian paprika or chili powder

sea salt and pepper to taste

(For the smokiest and most depth of taste): Set oven to a low or medium broil. Place tomatoes to a parchment-lined baking sheet. Drizzle with olive oil, sea salt, and pepper, toss to coat well with your hands, and place in oven for approximately 10-15 minutes, or until tomatoes start to brown.

Add chopped onion and garlic to a large soup pot with a dollop of olive or coconut oil, and sauté on medium heat for a few minutes until fragrant.

Add the peppers first, then corn, then tomatoes when they are blistered and ready (or if you are adding in raw). After 5 minutes, add coconut milk, broth, and spices and stir. Let simmer for a few minutes before serving. For a smoother consistency, use an immersion blender to blend (fully or partially) just before serving.

Love this recipe? You’d love the cookbook then too. And be sure to check out the seasonal meal plans (or the new easy DINNER ONLY plan)! Wanna know more about this real-food lifestyle made simple I always talk about? Be sure to check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!