Corn Chowder – With a Twist!

corn-chowder

Corn Chowder with a Coconut Twist

Who doesn’t love soups? They are a quick and satisfying way of filling up your appetite, by combining a mix of several fresh flavors in a budget and figure-friendly bowl. My first meeting with Corn Chowder happened at Panera Bread, when I ordered a bowl to compliment my Mediterranean veggie sandwich. And I have to say I was impressed in one spoon. The rich creamy texture and the slightly sweet taste of sweet corn, combined with subtle flavors of pepper and cilantro were hard to resist. So when I came across Jen’s Coconut milk version of Corn Chowder over at My Kitchen Addiction, I knew I had to share it with my readers!

Traditionally, Corn Chowder is flavored with just some sale and pepper, but Jen chose to use cinnamon and cilantro to add more kick and a vibrant color to the soup, and I think it works quite well! Fresh corn kernels will yield a better tasting soup, but you can also use frozen corn, if you want. Pair it with some nice and crusty bread, and enjoy this new take on Corn Chowder recipe!

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Corn Chowder with Coconut Milk

Ingredients
2 tablespoons extra virgin olive oil
6 white sweet potatoes, peeled and diced
1/4 cup cayenne pepper, seeded and minced
4 cups vegetable stock
1 tablespoon ground cinnamon
2 teaspoons ground coriander
6 cups of fresh sweet corn
1 – 13.5 ounce can light coconut milk
Kosher salt
fresh cilantro leaves (for garnish)

Method
Heat the olive oil in a large soup kettle or dutch oven over medium-low heat. Add the sweet potatoes and minced peppers. Cover the pot and cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender.

Add the vegetable stock, cinnamon, and coriander, and bring to a boil. Reduce to a simmer and cook for an additional 10 minutes. Use an immersion blender (or carefully transfer a portion of the soup to a traditional blender) to puree a portion of the soup, keeping it as chunky as you like.

Stir in the corn kernels and coconut milk and cook until heated through (about 10 more minutes). Adjust seasonings and add salt to taste.

Garnish with freshly chopped cilantro and some sun-dried tomato slices if you like, and serve hot. Meat-lovers can also add some bacon slices on the top.

This recipe for Corn Chowder works for me, because it has a nice balance of sweet and spicy, albeit, I think it needs more salt, and hence I suggest using sun-dried tomatoes as garnish. But if you want to keep it simple, just make basic soup and serve with some salt-dusted bread-sticks – it will be a combination hard to resist!


Comments

  1. Hi, sory about the confusion. I actually used 1/4 cup of peppers, whole ones, and minced them. So if you are already using minced peppers, it would come out to be about 1 tbsp, and you can adjust depending on how much heat you’d like on the soup. I will try to amend the method so its less confusing. Thanks for pointing it out, and I hope you like the recipe!

    Mansi

  2. Hi I am a bit confused on your recipe the line regarding cayenne pepper 1/4 of a cup?

  3. Corn chowder is becoming popular in the u.K, I like this coconut version though and must try.

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