Peanut Butter Corn Chowder
Dive into a bowl of creamy comfort with this Peanut Butter Corn Chowder—an unexpected yet harmonious twist on a classic dish! This vibrant recipe combines the natural sweetness of corn, the earthiness of russet potatoes, and the richness of coconut milk with a surprising splash of creamy peanut butter. The result is a luscious, nutty depth of flavor that perfectly complements the savory base of sautéed onions, garlic, and celery. A gentle touch of paprika adds smoky warmth, while fresh cilantro provides a bright, herbaceous finish. Perfect for weeknight dinners or a cozy lunch, this hearty chowder is quick to prepare in just 45 minutes and caters beautifully to vegan and gluten-free diets. Serve it hot, and get ready to savor a one-of-a-kind soup experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 1 large russet potato, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable broth
- 0.5 cup peanut butter (creamy, unsweetened)
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
Add the diced potato and corn kernels to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
In a separate bowl, whisk together the peanut butter and coconut milk until smooth.
Stir the peanut butter mixture into the pot and mix well to combine.
Season the chowder with salt, black pepper, and paprika. Taste and adjust seasonings as needed.
Use an immersion blender to blend a portion of the chowder directly in the pot to create a creamy consistency, leaving some chunks for texture. Alternatively, transfer half of the chowder to a blender, blend until smooth, and return it to the pot.
Simmer the chowder for an additional 5 minutes, stirring occasionally.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 85.6 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6131 mg | 130% | |
*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.
