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 10-12 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.
No. 2 | Heat a heavy bottomed soup pot on medium. Pour 1 tbsp 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.
No. 3 | 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.
Keywords: corn recipes, corn chowder recipe, corn soup recipe, vegan soups, plant-based soups