Easy Spicy Corn and Coconut Chowder

PUBLISHED ON: 07.13.2023

This quick and easy recipe for a spicy corn and coconut chowder highlights the taste of summer. You can use fresh corn right off the cob, or frozen yellow corn, like I did in this recipe. The coconut milk provides a dairy-free option while adding warmth and a richness to the chowder. Pureeing a portion of the ingredients, and simmering the soup helps thicken it while deepening the corn flavor and creaminess.

You can easily pull the ingredients together for a quick meal or make a batch for a potluck.

Corn is available virtually all the time, you can (and should) make this chowder year-round.

Easy Spicy Corn and Coconut Chowder
Recipe adapted from New York Times
Serves 4

2 shallots, thinly sliced
3 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and minced
2 Serrano chile (or other chile), minced
2 small red potatoes (6 to 8 ounces), cut into 1/2-inch cubes
5 cups frozen yellow corn kernels
2-1/2 cups vegetable broth
1 (15-ounce) can full-fat coconut milk
1 tablespoon fresh lime juice
Season to taste with salt
Optional toppings: roasted peanuts, cilantro, additional chiles, lime wedges

In a large pot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant. Add corn kernels and sauté until the corn is soft and bright. Add potato, and stir to coat. Add vegetable broth and coconut milk. Bring to a low boil, then simmer until the potato is tender.

Use a immersion blender to roughly purée the soup (with some potatoes, corn kernels and chile flecks visible). Alternatively ladle about half the soup into a blender and purée until smooth. Return to pot. Add lime juice. Season with salt and stir to combine.

Ladle soup into bowls and garnish with toppings of your choice.


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