Food and Drink Main Soup

Sweet Summer Coconut Corn Chowder

Last modified on March 13th, 2018 at 2:30 pm

The ultimate end of summer comfort dish, our Coconut Corn Chowder features golden, sun kissed corn and is blended with potatoes to create a deep and thick soup base which remains light and fragrant from the basil and coconut milk.

Cue Lana Del Rey’s Summertime Sadness when the Canadian National Exhibition is in town, when the sun has set way before 8pm and when sweet summer corn is in season. The golden niblets of summer, corn is the bittersweet transition into fall and is the true epitome of the farm to table experience. With soup season at our doorstep, we’re slowly saying farewell to summer with this creamy (minus the cream) and dairy-free, coconut corn chowder.

Two White Bowls of Coconut Corn Chowder

What we love most is holding cobs of corn wrapped in its husk; it’s as organic and natural as harvesting corn directly from the field. Peeling the leaves to expose the first few rows of kernels, unzipping the leaves as you invert the husk to reveal the full cob, and picking away remaining hairs is a third of the experience. The second third is the textured sensation of biting into the fleshy kernels or the bumpy path of the knife as it grazes the cob. And the final third is eating it, of course.

Coconut Corn Chowder with Micro Greens and Charred Corn
Corn season really is a bittersweet moment and only lasts for a split second. There really is an opportune moment for the corn to be in full ripeness with sweet juices and crunchy kernels. It’s a fine saddle between saying so long to summer and welcoming the autumn crisp, and our rich and creamy coconut corn chowder is the ultimate way to celebrate both seasons in their fullest glory.

The golden, sun kissed corn is blended with rustic fall potatoes to create a deep and thick soup base which remaining light and fragrant from the basil and coconut milk. Served hot and topped with a handful of corn and pea shoots, 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.

The golden, sun kissed corn is blended with rustic fall potatoes to create a deep and thick soup base which remaining light and fragrant from the basil and coconut milk.


Three Cobs of Corn next to Grilled Corn on the Cob

Corn, potatoes, and vegetables cooking in a dutch oven
Ingredients laid flat next to finished Coconut Corn Chowder

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Creamy Coconut Corn Chowder

Two Bowls of Coconut Chowder next to White Napkins and Spoons

This coconut corn chowder is the ultimate end of summer comfort dish. The corn is blended with potatoes to create a deep and thick soup base which remains light and fragrant from the basil and coconut milk.

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.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Food + Drink, Appetizer, Main
  • Cuisine: Dairy-Free

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 or chicken stock
  • 1 can full fat coconut milk (400 ml)
  • 1 tbsp fresh lime juice
  • 1/2 cup basil leaves (roughly torn + additional for serving)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper

Instructions

No. 1 | On a preheated bbq or grill pan, cook the corn on the cob for about 10 minutes, until you have nice charring marks around the corn.

No. 2 | Start a cast iron soup pot to preheat on medium. Meanwhile, prepare your ingredients by dicing the shallot, garlic, potatoes, peppers, and cutting the kernels from your cobs of corn. Reserve half a cup of kernels for garnish.

No. 3 | Pour 1 tbsp of cooking oil in the pot. Once the oil just starts to smoke add the shallots and cook for 30 seconds, stirring often. Add the jalapeño, garlic, potatoes, and corn and cook for an additional 6-8 minutes. Next add the chicken stock, coconut milk, lime juice, and the basil. Bring to a boil, reduce heat and simmer for 30 minutes.

No. 4 | Taste and season with salt and pepper to your liking. Allow the soup to cool for at least 15 minutes and blend to your desired consistency using an immersion or stand blender. Bring back up to heat before serving with additional basil and a spoonful of charred kernels.

Hand garnishing the top of the soup with micro greens

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This coconut corn chowder is the ultimate end of summer comfort dish. The corn is blended with potatoes to create a deep and thick soup base which remains light and fragrant from the basil and coconut milk.

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4 Comments

  • Reply Leanna September 4, 2017 at 3:42 pm

    This looks delicious, love the addition of the jalapenos. Pinned to my soup board.

    • Reply chefsouschef September 4, 2017 at 5:37 pm

      Thanks Leanna! The jalapeño definitely adds a great kick to the soup. Thanks for sharing!

  • Reply Mitch November 21, 2017 at 12:49 pm

    A friend of min served up your Coconut Corn Chowder the other night and I asked her where she got the recipe! Delicious!

    • Reply Chef Sous Chef November 21, 2017 at 12:50 pm

      Thanks Mitch. What a nice compliment!

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