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.


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

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!