Sweet and Sour Coconut Corn Chowder

  • Servings : 2-4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

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.


  • 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


Step 1

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.

Step 2

Add corn kernels, corn cobs, coconut milk, water, sugar, salt, and pepper to pot.

Step 3

Cook on medium low heat for 30 minutes, simmering gently. Adding water as needed.

Step 4

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!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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