spicy corn and coconut chowder

Categories: Soups, Posted by Sandy Bergsten

(Adapted from Sarah Jampel)


5 ears sweet corn (or 5 cups frozen corn kernels)

2 tablespoons olive oil

2 shallots, thinly sliced into rings

3 garlic cloves, minced

1 (1-inch) piece ginger, peeled and minced

1 jalapeño pepper, minced

2 small red potatoes (6 to 8 ounces), cut into 1⁄2-inch cubes

2 ½ cups chicken broth

1 (15-ounce) can full-fat coconut milk

1 tablespoon fresh lime juice

Torn cilantro leaves and chopped scallions to garnish



Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a spoon, scrape the cobs to release the milky juices into the bowl with the kernels. Set aside. (If using frozen kernels, skip this step.)

In a large stockpot over medium heat, heat the olive oil. Add shallots, garlic, ginger, and jalapeño pepper. Sauté́, stirring occasionally, until soft, 3 to 5 minutes. Add the corn kernels and juices to the pot, sauté́ for 3 minutes more. Add the diced potatoes, and stir to coat, 1 to 2 minutes.

Add the chicken broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender.

Using an immersion blender, roughly puree the soup. Season with lime juice and salt.

Ladle the soup into bowls and garnish with cilantro leaves and chopped scallions.

Serves 4

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