Sweet and Sour Coconut Corn Chowder

To make this delicious summery soup, simply saute aromatics like fresh garlic, onion, and ginger in a pot, add a pinch of turmeric, freshly cut corn kernels (and the cobs-which thicken the soup naturally, with built in creamy corn starch), coconut milk, and water. Season with salt, pepper, basil, and lime. The lime juice adds a lovely sour note to balance the natural sweetness of coconut and corn.

Sweet and Sour Coconut Corn Chowder

Renee Press

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dinner, Lunch

Servings 2

Ingredients

  

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• 2 cobs of corn, de-kerneled , save the cobs
• 1 can coconut milk
• 1/2 yellow onion, chopped
• 3 cloves garlic, chopped
• 1' fresh ginger, peeled & chopped
• 1 tsp powdered turmeric
• 2 Tbsp basil, chopped (Thai basil if available)
• juice of 2 limes, roughly 1-2 tsp
• 2-3 cups water, as needed
• 3/4 tsp salt
• 1 tsp sugar
• 1 punch cayenne or black pepper, as desired

Instructions

 

• In a medium pot, heat 1 tablespoon of oil and add garlic, ginger, onion, and turmeric. Saute for 2-3 minutes, until aromatic and browning slightly.
• Add corn kernels, corn cobs, coconut milk, water, sugar, salt, and pepper to pot.
• Cook on medium low heat for 30 minutes, simmering gently. Adding water as needed.
• Add chopped basil and lime juice. Stir well. Taste, and adjust salt and pepper as necessary. Will be thick, creamy, aromatic and delicious. Serve hot, at room temperature, or cold. Delicious by itself or with a bowl of brown rice. Enjoy!

Keyword chowder, corn, dinner, easy, fast, fire and earth kitchen, fresh, gluten free, ideas, lunch, plant-based, quick, soup, summer, sweet and sour, vegan

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