Brazilian Corn and Coconut Chowder
Creamy, comforting, and bursting with vibrant flavors, Brazilian Corn and Coconut Chowder is a delightful fusion of tropical and hearty ingredients. This easy-to-make soup combines the natural sweetness of fresh corn and coconut milk with the warmth of smoked paprika and cumin, while tender potatoes and red bell peppers add depth and texture. Perfectly balanced with a silky, semi-blended consistency, this dish is a gluten-free, dairy-free option that feels both indulgent and nourishing. Garnish with fresh cilantro and a squeeze of lime for a zesty finish that transports your taste buds to the sunny tropics. Ready in just 45 minutes, this chowder is an ideal choice for cozy dinners or as a standout addition to your next gathering. Keywords: Brazilian Corn Chowder, coconut milk soup, gluten-free chowder, tropical soup recipe, dairy-free comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1 can (13.5 oz) coconut milk
- 3 cups chicken or vegetable broth
- 1 medium red bell pepper, diced
- 1 medium potato, peeled and diced
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the fresh corn kernels, diced red bell pepper, and diced potato to the pot, stirring to combine.
Sprinkle in the paprika and ground cumin, and stir to coat the vegetables with the spices.
Pour in the coconut milk and chicken or vegetable broth. Stir well and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the potatoes are tender.
Use an immersion blender to partially blend the chowder, leaving some texture intact. If you don’t have an immersion blender, carefully transfer 2 cups of the soup to a countertop blender, blend until smooth, and return it to the pot.
Season the chowder with salt and black pepper to taste.
Serve hot, garnished with fresh cilantro if desired, and a lime wedge on the side for added brightness.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5072 mg | 221% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 71.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3492 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
