Coconut Corn Chowder Food

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SMOKY CORN CHOWDER WITH COCONUT MILK



Smoky Corn Chowder with Coconut Milk image

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

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 poblano chiles, seeded and diced
1 jalapeño, seeded and minced (see Cook's Note)
Kosher salt and ground black pepper
3 cloves garlic, minced
2 1/4 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Two (12- to 16-ounce) bags frozen corn (see Cook's Note)
1 large russet potato, scrubbed and diced (about 2 cups)
4 cups vegetable stock or broth
One 15-ounce can full-fat coconut milk, well-shaken
2 limes, juiced
1/4 cup cilantro leaves, for serving
Hot sauce, for serving (optional)

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



Creamy Coconut Corn Chowder image

This recipe is dairy free, and super creamy. I urge you to avoid the urge to use milk or cream. The flavor pro g Ile is perfect with coconut milk. It is light, yet creamy.

Provided by Maggie May Schill

Categories     Chowders

Time 6h25m

Number Of Ingredients 16

4 ears of yellow sweet corn, raw
12 oz coconut cream
1 medium sweet onion, diced
1 medium red bell pepper, diced
4 clove garlic, minced
3 c sweet yellow corn
1/2 c celery, diced
1 large yukon potato
4 c vegetable broth, low sodium
1/4 tsp paprika
1/2 Tbsp coconut oil
1 tsp white pepper (or to taste)
1 pinch red pepper flakes
1/2 tsp coriander
1 tsp cumin
salt to taste

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.

COCONUT CORN CHOWDER



Coconut Corn Chowder image

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

1/2 onion, chopped
2 tablespoons oil
1 -2 garlic clove
1/2 inch gingerroot
2 cups coconut milk
2 cups unsweetened soymilk
1 cup vegetable broth or 1 cup water
4 -5 cups corn
1 teaspoon cayenne or 1 teaspoon paprika, to taste
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (15 ounce) can black beans, drained & well-rinsed

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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