SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
CURRIED SHRIMP AND CORN CHOWDER
Provided by Katie Lee Biegel
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
- Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.
BRAZILIAN CORN AND COCONUT CHOWDER
When the weather starts to cool, it seems nothing comes out of our kitchen except soup! I've found several new recipes on the Bush Beans website that we're looking forward to trying; this is one.
Provided by Pinay0618
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a 4-quart saucepot over medium heat. Cook garlic, onion and peppers about 2 minutes. Add ginger; stir to coat vegetables evenly.
- Add tomato and plantain (or potato if using). Simmer 3 minutes.
- Add beans, corn, broth, coconut milk and whole or skim milk. Cover; return to simmer. Cook until vegetables soften, about 20 minutes.
- Stir in cream and return to simmer; cook 5 minutes more. (Do not boil.)
- Stir in cilantro, parsley, green onion and lime juice. Season with salt, pepper and red pepper flakes to taste. Serve hot or cold.
- Optional: If adding shrimp, divide evenly and ladle finished soup over top.
Nutrition Facts : Calories 397.3, Fat 22.5, SaturatedFat 13.9, Cholesterol 94, Sodium 910.6, Carbohydrate 38, Fiber 4.6, Sugar 13.3, Protein 17.1
COCONUT SHRIMP CHOWDER
After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. -Michalene Baskett, Decatur, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.
Nutrition Facts : Calories 376 calories, Fat 26g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 633mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
SMOKY CORN CHOWDER WITH COCONUT MILK
Using frozen corn means that this chowder can be made year-round, but feel free to use fresh corn when it's at its peak in late summer. The fresh kernels contain a delicious milky substance that will add flavor and help to thicken the soup. Smoked paprika gives this corn chowder a smoky flavor that's further accentuated by vibrant poblano chiles. Starchy russet potatoes work particularly well in this soup and help thicken it, however, any potato variety will work.
Provided by Vallery Lomas
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
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.
COCONUT CORN CHOWDER
I had this at a MD Veg Social potluck recently and it was so awesome, I had to get the recipe. Here it is!
Provided by Serah B.
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion and fry in oil (medium low-ish heat) for about 5 minutes.
- Add garlic & ginger, fry for another 3-4 minutes.
- Add coconut milk, soy milk, broth and corn. Simmer until warm.
- Scoop out about 3/4 of the corn and puree it in a blender or food processor. Put it back in the pot, add seasonings and black beans.
- Simmer until hot!
Nutrition Facts : Calories 604.8, Fat 23.9, SaturatedFat 16.3, Sodium 466.5, Carbohydrate 91.9, Fiber 7.8, Sugar 59, Protein 11.9
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