The ultimate end-of-summer comfort dish, our Plant-Based Coconut Corn Chowder features golden, sun-kissed corn blended with potatoes, basil, and coconut milk to create a deep yet light summer soup.
The golden, sun-kissed corn is blended with rustic fall potatoes to create a deep and thick soup base that remains light and fragrant from the basil and coconut milk. Served hot and topped with a handful of corn and basil, our coconut corn chowder is the ultimate end-of-summer comfort dish and is the perfect pairing to a chilled summer wine served on its own or as a starting dish.
Ingredients for Coconut Corn Chowder
Corn, shallots, garlic, potatoes, jalapeño peppers, vegetable stock, coconut milk, limes, basil, olive oil, salt and pepper.
How to Make Our Plant-Based Creamy Coconut Corn Chowder
Step 1: Grill the Corn
Preheat your bbq or a grill pan on medium heat. Lay 5 cobs of corn on the grill and cook for 10-12 minutes, rotating every 2-3 minutes, until charred all around.
Step 2: Cut the Kernels from the Corn
You need to be careful cutting the kernels from the cob. Hold the corn firmly with the flat end on a cutting board. Using a sharp knife cut along the firm portion of the cob, starting from top to bottom. Rotate and repeat until all kernels are removed.
Step 3: Pre-cook the Vegetables
Heat a heavy bottomed soup pot on medium. Add 1 tablespoon of cooking oil and sauté the vegetables, starting with 1 diced shallot for about 1 minute, until softened, then adding the a clove of minced garlic, 2 diced jalapeño peppers, half the corn kernels and a large potato, diced. Cook, stirring occasionally for 6-8 minutes until the peppers and garlic are cooked through.
Step 4: Make it Chowder
Pour in 3 cups of vegetable stock and bring to a boil. Reduce heat to simmer and add 1 can of coconut milk and the juice of one lime. Simmer for 30 minutes then blend with an immersion blender to reach your preferred consistency. Season with salt and pepper to taste.
Step 5: Style and Serve
The soup is amazing as is, but you can elevate it with little extra effort. Spoon soup into your favourite soup bowl and top with a sprinkling of remaining corn kernels. Lay a few leaves of basil on top and season with freshly ground black pepper.
Recipe Card
Ingredients
- 5 cobs corn grilled and kernels removed (about 5 cups)
- 1 large shallot diced
- 1 clove garlic minced
- 1 large potato peeled and diced
- 2 jalapeño peppers seeds removed and diced
- 3 cups vegetable stock
- 1 can coconut milk 400 ml
- 1 tablespoon fresh lime juice
- ½ cup basil leaves roughly torn + additional for serving
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
Instructions
- On a preheated bbq or grill pan, cook the corn on the cob for about 10-12 minutes, rotating every 3-4 minutes, until you have nice charring marks around the corn. Once cool enough to handle, cut the kernels from the cob.
- Heat a heavy bottomed soup pot on medium. Pour 1 tablespoon of cooking oil in the pot. Once the oil just starts to smoke add the shallots and cook for 1 minute, stirring often. Add the jalapeño, garlic, potatoes, and half the corn and cook for an additional 6-8 minutes. Next add the stock, bring to a boil, then reduce heat to low and add coconut milk and lime juice. Simmer for 30 minutes.
- Use an immersion blender to blend the soup to your desired consistency. Season with salt and pepper to taste. Bring back up to heat before serving with basil and a spoonful of charred kernels.
Nutrition
Leanna says
This looks delicious, love the addition of the jalapenos. Pinned to my soup board.
chefsouschef says
Thanks Leanna! The jalapeño definitely adds a great kick to the soup. Thanks for sharing!
Mitch says
A friend of min served up your Coconut Corn Chowder the other night and I asked her where she got the recipe! Delicious!
Chef Sous Chef says
Thanks Mitch. What a nice compliment!