Coconut Chicken Corn Chowder
Ingredients
The soup base
-
4
ears
fresh yellow corn
-
2
Tbsp
refined coconut oil
-
1
medium
yellow onion, diced
-
1 ½
Tbsp
minced garlic
-
2
Tbsp
peeled and minced ginger
-
1 ½
Tbsp
lemongrass paste
-
1 - 2
jalapeños, seeded and minced
-
¾
tsp
ground cumin
-
¾
tsp
ground coriander
-
2
(14 oz) cans
lite coconut milk
-
2
(14 oz) cans
low-sodium chicken broth
-
1
lb
yellow potatoes, diced
-
Salt and freshly ground black pepper
The toppings
-
2
medium
ripe Roma tomatoes, seeded and diced
-
2
cups
shredded cooked chicken
-
⅓
cup
chopped fresh cilantro
-
⅓
cup
chopped green onions
-
1
Tbsp
fresh lime juice
Instructions
- Cut corn kernels from cobs and set aside, reserving the cobs.
- Heat coconut oil in a large pot over medium-high heat and sauté onion for 5 minutes.
- Add garlic, ginger, lemongrass, jalapeños, cumin, and coriander, and sauté for 1 minute.
- Pour in chicken broth, coconut milk, and diced potatoes, and season with salt and pepper.
- Add corn and reserved cobs, bring to a light boil, then reduce heat and simmer for about 20 minutes.
- Remove cobs and blend about 2 ½ cups of the soup until smooth, then return to the pot.
- Stir in tomatoes, chicken, cilantro, green onions, and lime juice, and cook for 1 minute.
- Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
370
Total fat
16g
Total carbohydrates
32g
Total protein
19g
Sodium
205mg
Cholesterol
39mg
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