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.
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.