Coconut Corn Chowder
Creamy, vibrant, and bursting with flavor, Coconut Corn Chowder is the ultimate comfort food with a tropical twist. This hearty, plant-based soup combines sweet corn, tender russet potatoes, and a medley of aromatic spices with the richness of full-fat coconut milk for an irresistibly smooth and satisfying dish. A hint of cumin and smoked paprika lends a smoky depth, while optional fresh cilantro and lime wedges brighten every bowl. Perfectly balanced between creamy and chunky textures, thanks to a quick blend of the soup, this recipe is ready in just 45 minutes and serves four. Whether you're craving a cozy dinner or an easy meal prep option, this vegetable-packed chowder will warm you from the inside out while impressing your taste buds. Vegan, gluten-free, and perfect for any season!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 4 cups frozen or fresh corn kernels
- 2 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat, canned)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3–4 minutes, or until soft and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2–3 minutes until fragrant and the bell pepper begins to soften.
Add the corn kernels and diced potatoes to the pot. Stir to combine with the cooked vegetables.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to a simmer, cover, and cook for about 15 minutes, or until the potatoes are tender.
Stir in the coconut milk, ground cumin, smoked paprika, salt, and black pepper. Simmer for an additional 5 minutes to allow the flavors to meld together.
Using an immersion blender, blend a portion of the soup directly in the pot to create a creamy texture while still leaving some of the vegetables chunky. Alternatively, transfer about 2 cups of the soup to a blender, purée until smooth, and return it to the pot.
Taste the soup and adjust seasoning if necessary. Add more salt or pepper as desired.
Ladle the soup into bowls and garnish with chopped cilantro, if using. Serve with lime wedges on the side for a bright, citrusy touch.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 359.4 g | 131% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 89.1 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 7424 mg | 158% | |
*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.
