Sweet Corn and Coconut Milk Chowder
Ingredients
The soup
-
2
tablespoons
coconut oil
-
1
medium
yellow onion, diced
-
2
cloves
garlic, minced
-
1-2
fresh
jalapeño peppers, seeded and diced
-
3
cups
fresh or frozen corn kernels, thawed if frozen
-
14
ounce
full-fat coconut milk
-
3
cups
water
-
to taste
salt and pepper
-
1
teaspoon
fresh lime zest
-
2
tablespoons
fresh lime juice
The toppings
-
½
cup
fresh cilantro, minced
-
3
pickled
jalapeños, sliced into thin rounds
-
½
cup
fresh or frozen corn kernels, thawed if frozen
-
3
tablespoons
unsweetened coconut flakes
Instructions
- Heat coconut oil in a large stock pot over medium-high heat.
- Sauté the onion until lightly browned and tender, about 5 minutes.
- Add garlic, jalapeños, and corn; cook until vegetables are tender, about 5 minutes.
- Stir in coconut milk and water, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Add salt and pepper to taste.
- Blend the soup until smooth, either using an immersion blender or in batches with a high-speed blender.
- Return the soup to the pot, stir in lime zest and juice, and adjust seasoning if needed.
- Ladle into bowls and garnish with cilantro, pickled jalapeños, corn, and coconut flakes.
Nutrition Facts (estimated)
Servings
4-6
Calories
414
Total fat
32g
Total carbohydrates
34g
Total protein
6g
Sodium
481mg
Cholesterol
0mg
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