This is a hearty and spicy chowder and as the weather starts to cool it is a perfect and quick weeknight meal. Feel free to adjust as you like, making it more or less spicy. You can also make it a vegetarian dish by omitting the chicken and using vegetable stock.
Lentil & Corn Chowder
1 cup of dry lentils
2 tablespoons of butter
1 tablespoon fresh crushed garlic (or roasted garlic)
½ cup chopped onion
1 whole fresh jalapeno, chopped (take the seeds out if you prefer less heat)
1 teaspoon cumin
½ teaspoon harissa
2 cups chicken stock (plus up to a cup more if needed)
13.5 ounce can of coconut milk
2 cups chopped cooked chicken (you can use a rotisserie chicken)
1 can corn
1 can creamed corn
In a large pot, cover the lentils with water, bring to a boil. Turn heat down to medium and cook about 15 minutes. Drain the lentils and set aside.
Using the same pot, cook the onions, garlic, and jalapeno in the butter until the onions are softened. Add the cumin and harissa. Stir to combine.
3. Add the lentils, stock, coconut milk, chicken, and both cans of corn and bring it all to a boil.
4. Simmer for about 30 minutes. If the lentils absorb some of the moisture add additional stock or water to desired consistency. Check for salt and pepper.
5. Top each bowl with additional chopped jalapeno and chopped cilantro, if desired.
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