Smoky Corn Chowder with Coconut Milk
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 13
- Saturated Fat
- 9
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 687
- Total: 40 min
- Active: 20 min
Ingredients
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)
Directions
- 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.
Cook’s Note
Remove the jalapeño seeds if you prefer mild heat. If using fresh corn, shear off the corn kernels from 4 to 5 shucked ears of corn with a sharp knife over a bowl (you should have 2 to 2 1/2 cups). Using the back of a chef’s knife, scrape the sides of the cob to remove the pulp and add to the kernels. Add the cobs to the simmering stock and remove and discard (or compost) before blending. The soup can also be pureed with an immersion blender.