Curried Coconut Corn Chowder

A healthy take on corn chowder with coconut milk and Indian spices

Posted by Rachael H.

About

This recipe is the perfect way to use up the last of summer's corn and freeze for winter months. But it also tastes amazing with frozen corn any time of year!

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You Will Need (12 things)

  • 1 ½ cup diced Sweet Potato
  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion , diced
  • 2 Garlic Cloves , minced
  • 4 cup Corn
  • 1 tsp Curry Powder
  • ½ tsp Turmeric Powder
  • 14 oz Coconut Milk
  • 2 cup Vegetable Broth
  • Cilantro , chopped
  • Red Chili , minced
  • Green Onion chopped

Steps (3 steps, 45 minutes)

  1. 1

    Boil or steam sweet potatoes until tender. Set aside until ready to use.

  2. 2

    Heat olive oil in a large pot on medium heat. Add onions and saute until translucent, but not browned, 5-7 minutes. Add garlic, corn, curry and tumeric and saute about 10 minutes. Add coconut milk, vegetable broth, and sweet potatoes and bring to a boil. Reduce heat and simmer 5-10 minutes.

  3. 3

    Using an immersion blender, carefully blend soup in the pot until it's pureed. I like mine with a little texture, but if you prefer a smoother soup, you might want to use a vitamix or other high powered blender. If you like chunks of corn, remove about half of the soup from the pot before blending, then stir in back in. Season with salt and pepper. Garnish with cilantro, chili and green onion as desired.