Description
This creamy Corn Chowder is a comforting and flavorful soup made with fresh or frozen corn, aromatic shallots and garlic, and enriched with coconut milk for a dairy-free twist. Perfect as a cozy starter or a light meal, this soup is easy to prepare and can be adjusted for desired thickness and spice level.
Ingredients
Scale
Main Ingredients
- 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)
Garnish
- Chopped cilantro or green onions for garnish
Instructions
- Heat olive oil: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped shallot and sauté until it becomes soft and translucent, which takes about 4-5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic flavor to meld with the shallots.
- Cook corn and stock: Add the corn kernels and chicken or vegetable stock to the saucepan. Bring the mixture to a rolling boil, then reduce the heat and let it simmer gently for about 20 minutes to develop the flavors.
- Blend the soup: Remove the pot from heat and carefully blend the soup using a regular blender or immersion blender until it reaches your preferred consistency. For a heartier texture, reserve some corn before blending and stir it back into the soup afterward.
- Stir in coconut milk and seasonings: Mix in the coconut milk, sea salt, black pepper, and optional cayenne pepper. Reheat the chowder gently over low heat for about 5 minutes to warm through without allowing it to boil.
- Serve and garnish: Ladle the creamy corn chowder into bowls and finish with a sprinkle of chopped cilantro or green onions for a fresh and vibrant touch.
Notes
- For a spicier soup, increase the amount of cayenne pepper or add a pinch of smoked paprika.
- Use coconut milk to keep the soup dairy-free and add a subtle richness.
- Fresh corn offers the best flavor, but frozen corn works well year-round.
- Reserve some corn kernels before blending for added texture in the chowder.
- This soup pairs well with crusty bread or a light green salad for a complete meal.
