Description
A creamy and velvety corn chowder recipe that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 5 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable stock
- 1 cup coconut milk
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Chopped cilantro or green onions for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the shallot and sauté until soft and translucent, approximately 4-5 minutes.
- Incorporate the minced garlic and cook for another minute, allowing the flavors to meld.
- Add the corn kernels and stock to the saucepan. Bring the mixture to a rolling boil, then lower the heat and let it simmer for about 20 minutes.
- Take the saucepan off the heat and carefully blend the soup using a regular blender or an immersion blender until it reaches your desired consistency. For a heartier chowder, reserve a portion of the corn before blending and stir it back in afterward.
- Mix in the coconut milk, sea salt, black pepper, and cayenne pepper (if desired). Gently reheat the chowder over low heat for about 5 minutes, ensuring it’s warmed through without boiling.
- Ladle the chowder into bowls and top with chopped cilantro or green onions for a fresh finish.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Adjust the cayenne pepper according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg