Coconut Corn Chowder Food
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
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 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
More about "coconut corn chowder food"
COCONUT CORN CHOWDER WITH LEEKS - FEASTING AT HOME
From feastingathome.com
5/5 (38)Calories 278 per servingCategory Vegan Soup
- Slice leeks and soak in a bowl of water, separate rings, rinse and drain to remove all sediment. (The water will also add moisture to the leeks.) Save leek tops for the Leek Oil if you like.
- In a heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Add leeks, saute 3 minutes stirring until then just begin to get tender, and lower to medium. Cover for 3-4 minutes and let them get more tender. Add celery and garlic and lower heat to medium-low and saute until leeks are meltingly tender about 5-6 minutes.
- Add corn, potatoes, water, bouillon paste, salt, pepper, bay leaves, thyme, and bring to a simmer. Give a few stirs to incorporate the bouillion. Cover, turn heat to medium-low and let simmer until potatoes are tender, 8-10 minutes.
- Remove 4 cups of the veggies from the soup (set aside) and add coconut milk to the pot and blend the remaining soup in the pot using an immersion blender. This will thicken the soup without having to add flour. (Alternatively, you could just blend half of the soup in a blender.) Pour the veggies back into the pot.
COCONUT CHICKEN CORN CHOWDER - COOKING CLASSY
From cookingclassy.com
5/5 (5)Total Time 55 minsCategory Main CourseCalories 370 per serving
- Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs.
- Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute 1 minute longer.
- Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste (you'll need a fair amount of salt).
- Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
COCONUT COD CHOWDER RECIPE - BON APPéTIT
From bonappetit.com
4.8/5 (65)Estimated Reading Time 5 minsServings 4
- Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.
- Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
- Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
- Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.
COCONUT CORN CHOWDER - HOW TO MAKE DINNER
From howtomakedinner.com
5/5 (1)Estimated Reading Time 6 minsServings 4Calories 300 per serving
- Dice the onion, celery, sweet potato, and red pepper. Mince the garlic and ginger or smash them in a mortar and pestle.
PLANT-BASED COCONUT CORN CHOWDER - CHEF SOUS CHEF
From chefsouschef.com
5/5 (1)Servings 6Cuisine Dairy-FreeCategory Appetizer, Food + Drink, Main
- No. 1 | On a preheated bbq or grill pan, cook the corn on the cob for about 10-12 minutes, rotating every 3-4 minutes, until you have nice charring marks around the corn. Once cool enough to handle, cut the kernels from the cob.
- No. 2 | Heat a heavy bottomed soup pot on medium. Pour 1 tbsp of cooking oil in the pot. Once the oil just starts to smoke add the shallots and cook for 1 minute, stirring often. Add the jalapeño, garlic, potatoes, and half the corn and cook for an additional 6-8 minutes. Next add the stock, bring to a boil, then reduce heat to low and add coconut milk and lime juice. Simmer for 30 minutes.
- No. 3 | Use an immersion blender to blend the soup to your desired consistency. Season with salt and pepper to taste. Bring back up to heat before serving with basil and a spoonful of charred kernels.
SWEET CORN AND COCONUT MILK CHOWDER RECIPE FROM ...
From ohmyveggies.com
4.4/5 (5)Total Time 45 minsCategory Main Course, Side DishCalories 414 per serving
- Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
- Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
- Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
- Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
10 BEST COCONUT MILK CORN CHOWDER RECIPES - YUMMLY
From yummly.com
CREAMY COCONUT CORN CHOWDER – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
5/5 (1)Category SoupServings 2Total Time 20 mins
- Heat the oil in a large saucepan, and add the onion, garlic, celery and red chilli. Cook over a medium-low heat for 5-10 minutes, until soft.
- Add the chilli powder and corn, and cook for a further minute or two before pouring in the vegetable stock.
- Use an immersion blender to roughly blend the soup - it's best if you leave some parts chunky. Add the coconut milk, and bring to a gentle simmer. When the soup is piping hot, serve it with plenty of fresh parsley.
COCONUT CORN CHOWDER RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 409 per servingServings 4
- Stir in corn, milk, coconut milk, broth, and chili; bring to a simmer, reduce heat, and cook, stirring occasionally, until corn is tender to bite, 10 to 15 minutes.
- With a slotted spoon, remove about 2 cups corn kernels from pan and reserve. In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth. Return to pan.
- Add lime juice, basil, and reserved corn. Stir soup over medium heat until hot, 2 to 3 minutes. Add salt and pepper to taste. Ladle into bowls and garnish with lime wedges.
COCONUT CORN CHOWDER RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (1)Estimated Reading Time 2 minsServings 4Calories 409 per serving
- Stir in corn, milk, coconut milk, broth, and chili; bring to a simmer, reduce heat, and cook, stirring occasionally, until corn is tender to bite, 10 to 15 minutes.
- With a slotted spoon, remove about 2 cups corn kernels from pan and reserve. In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth. Return to pan.
- Add lime juice, basil, and reserved corn. Stir soup over medium heat until hot, 2 to 3 minutes. Add salt and pepper to taste. Ladle into bowls and garnish with lime wedges.
CORN & COCONUT CHOWDER - THE REAL FOOD ACADEMY
From therealfoodacademy.com
Cuisine InternationalCategory SoupsServings 4Total Time 40 mins
VEGAN COCONUT CORN CHOWDER - DELISH KNOWLEDGE
From delishknowledge.com
Reviews 2Servings 6Cuisine AmericanCategory Soup
COCONUT CORN CHOWDER - TFRECIPES.COM
From tfrecipes.com
10 BEST COCONUT MILK CORN CHOWDER RECIPES | YUMMLY
From yummly.com
10 BEST COCONUT MILK CORN CHOWDER RECIPES - FOOD NEWS
From foodnewsnews.com
10 BEST COCONUT MILK CORN CHOWDER RECIPES | YUMMLY
From yummly.com
COCONUT, SHRIMP, AND CORN CHOWDER RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love