Best 2 Coconut Corn Chowder Recipes

SMOKY CORN CHOWDER WITH COCONUT MILK

Steps:

• Heat the oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the onions, poblano chiles and jalapeño and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle with salt and pepper.
• Stir in the garlic, smoked paprika, cumin and coriander and cook, stirring occasionally, until fragrant, 1 minute. Add the corn, potatoes and stock. Season with salt and pepper.
• Bring the chowder to a boil over high heat, then reduce to medium-low heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
• Remove from the heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
• Transfer one-third of the soup to a blender (see Cook's Note). Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
• Pour the soup back into the pot and stir to combine. Garnish with cilantro leaves and serve with hot sauce if desired.

CREAMY COCONUT CORN CHOWDER

Steps:

• 1. With a chef's knife, slice corn from corn cobs. Add corn to the other cups of corn, and set cobs to the side. Cube potato, set aside.
• 2. Heat oil in a large saucepan. Saute onion, bell pepper, garlic, and celery until onion is translucent. Add spices to pot. Stir until spices are toasted.
• 3. Add broth and deglaze pan.
• 4. Add cobs to pot. Bring pot to a boil, then lower heat to a simmer. Simmer for 5 hours.
• 5. Remove cobs from pot. Add potato and half of the corn to pot. Cook until tender.
• 6. With a blender, add coconut cream and blend smooth. Add rest of corn to pot and cook until corn is cooked through. Salt pot to taste.