Indian Corn Chowder
Experience a burst of bold flavors with this Indian Corn Chowder, a comforting fusion of classic chowder and vibrant Indian spices. Creamy coconut milk, sweet corn, and tender Yukon gold potatoes form the luscious base, while aromatic cumin, coriander, turmeric, and fresh ginger infuse each bite with warmth and depth. Green chilies provide a customizable kick, balanced by a splash of zesty lime juice and a garnish of fresh cilantro. With a balance of creamy and chunky textures achieved through partial blending, this dairy-free chowder is perfect as a hearty vegetarian meal or flavorful appetizer. Ready in under an hour, it’s an ideal dish for busy weeknights or cozy evenings.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 small green chilies (finely chopped, adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 4 cups fresh or frozen corn kernels
- 2 medium Yukon gold potatoes (peeled and diced)
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.25 cup cilantro (chopped, for garnish)
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, and turmeric to the pot. Stir well to evenly coat the aromatics with the spices.
Add the corn kernels and diced potatoes to the pot. Stir to combine and allow the vegetables to absorb the spices for 2-3 minutes.
Pour in the vegetable broth, stirring to deglaze the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, puree part of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer about half the soup to a blender, puree, and then return it to the pot.
Stir in the coconut milk, lime juice, salt, and black pepper. Simmer for an additional 5 minutes to let the flavors meld.
Taste and adjust the seasoning as needed. Ladle the soup into bowls and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 319.2 g | 116% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 92.5 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6164 mg | 131% | |
*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.
