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
Ingredients:
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
Directions:
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.
Enjoy!
Judee
What a beautiful recipe and so perfect for fresh corn season. I also love that it is vegan. Thanks
Eva Taylor
We just love the Thai flavours in this soup. I wonder if it would be as tasty if served cold, temperatures are soaring and the humidity is unbearable, so cold soups are the way we like to go these days. I usually like to buy a bunch of corn when in season and I get my hubby to grill them so I have grilled corn kernels all year long. This year I’m going to make a double batch so I have enough for these flavourful dishes.
Chef Mimi
Wow! It’s beautiful! I would have guessed that you included turmeric in the soup. What a color!
angiesrecipes
I love to use coconut milk, esp. the full fat one, to make soup. The flavour, aroma and creaminess are just wonderful.
sherry
good flavours here. i like the idea of adding coconut milk to it.
Lea Ann (Cooking On The Ranch)
Our Colorado sweet corn will soon be available in our markets, and I always make a sweet corn soup during the season. I love your version with coconut milk. How fun to find a new recipe.
Balvinder
This sounds so good and I love the fact that it’s got spices and made with coconut milk.
Pauline
This looks perfect for your summer with all of those delicious Thai flavours. This is the kind of soup I love to make any time of year.
David Scott Allen
What perfect timing for this recipe! We just started getting corn in our farmers market, and I’m looking for all kinds of ways to use it. So far, it has been incredibly sweet. I love all the other flavors that you’ve added, giving it a more tropical feel.
David Scott Allen
As I was putting this recipe into my Paprika app, noticed that you seem to have left the garlic out of the list of ingredients. Naturally, for me, that’s perfect!
Larry
I saw a woman at the store yesterday who could have been your mother or older sister she looked so much like you.
Karen (Back Road Journal)
Wonderful flavors that will go so well with the sweet corn.
Frank | Memorie di Angelina
Sounds fantastic! Just like summer in a bowl. And as luck would have it, I have all the ingredients on hand, so…
2pots2cook
We have never tasted anything similar to this beauty. Must do while sweet corns are still available at our farmer’s market!!!!!!
marcela
This chowder looks so delicious!!….I love the idea of coconut milk!…..Abrazotes, Marcela
Susan
Our Wisconsin sweet corn is just starting to come in too and we love to eat all we can during the season. But you’re right, it’s delicious so why not have it all year long!
Tandy | Lavender and Lime
It looks extremely vibrant, and I love the addition of the ginger 🙂
Liz
Our local corn has been phenomenal! It’s time to make some soup!!!
Nancy Chan
Interesting recipe.