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Cozy Coconut Corn chowder

Cozy Coconut Corn Chowder

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Asian, Western
Servings 6 generous bowls

Equipment

  • Large Dutch oven or heavy-bottomed pot The even heat distribution helps cook potatoes evenly.
  • Wooden spoon or heat-resistant silicone spatula Great for stirring without scratching your pot.
  • Chef’s knife and cutting board For dicing veggies precisely.
  • Measuring cups and spoons To keep the balance of flavors accurate.
  • Optional immersion blender For a partially puree’d, thicker broth (without needing cream). Alternative: transfer half the chowder to a regular blender in batches.
  • Ladle and soup bowls For serving and enjoying every spoonful.

Ingredients
  

  • 4 cups fresh or frozen corn kernels if frozen, no need to thaw
  • 2 large russet potatoes peeled and diced into ½-inch cubes
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 3 cups vegetable broth low-sodium preferred
  • 1 14-ounce can full-fat coconut milk
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika or sweet paprika
  • ¼ teaspoon chili powder adjust to taste
  • Salt and freshly ground black pepper to taste
  • Juice of ½ lime about 1 tablespoon
  • 2 tablespoons chopped fresh cilantro optional, for garnish
  • 1 green onion thinly sliced, for garnish

Instructions
 

Prep your ingredients

  1. Dice the potatoes into ½-inch pieces so they cook evenly. Chop onion, bell pepper, and garlic and set aside. Feel free to adjust onion quantity slightly based on sweetness preference.

Sauté the aromatics

  1. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion and sauté for about 4 minutes, until softened. Stir in garlic, cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.

Add potatoes and peppers

  1. Toss in the diced potatoes and red bell pepper, stirring well to coat them in the spices and oil. Cook for another 3–4 minutes, letting the edges of the potatoes get a touch of color to deepen flavor.

Stir in corn and broth

  1. Add corn and pour in the vegetable broth. Season with salt and pepper. Increase heat to medium-high and bring the mixture to a gentle boil.

Simmer until potatoes are tender

  1. Reduce heat to medium-low. Let the chowder simmer, covered, for 15–20 minutes, stirring occasionally until the potatoes are fork-tender.

Blend for creaminess (optional step)

  1. For extra creaminess, remove about 2 cups of the chowder and blend until smooth using an immersion blender or countertop blender. Return puree to the pot and stir to combine.

Add coconut milk and lime

  1. Lower the heat to gentle simmer. Stir in the full-fat coconut milk, gently heating it through (about 5 minutes)—avoid boiling to prevent separation. Mix in lime juice to brighten the flavors.

Adjust seasoning

  1. Taste and add salt, pepper, or a dash more chili powder if needed. The chowder should be creamy, balanced, and slightly tangy.

Serve hot with garnishes

  1. Ladle into bowls and top with sliced green onions and fresh cilantro. Optionally serve with warm crusty bread or tortilla chips.