Coconut Corn Chowder with Fresh Squeezed LimeAs a seasonal eater, sometimes I really miss the sweet flavors of Summer during the Winter. In fact, I miss them a lot. This recipe is great with frozen corn and satisfies some of those cravings until fresh corn is available in July. I recommend using frozen vs canned corn. Canned corn, or any canned vegetable actually, contains ridiculous amounts of sodium that honestly you just don't need in your diet. Corn chowder recipes are a dime a dozen. What I love about this one is the addition of creamy coconut milk. It really changes up with traditional corn chowder flavor. Fresh squeezed lime & cilantro are a perfect accompaniment to the coconut milk and corn. A comfort food, kind of like creamed corn, without all the dairy and sugar. Added bonus--the recipe is quick and very simple to prepare. Enjoy this little bit of Summer sunshine and flavor in March!
In Health & Love,
Miss Jolie Ann
Coconut Corn Chowder with Fresh Squeezed Lime
Original Recipe by Miss Jolie
approximately 6 servings
Original Recipe by Miss Jolie
approximately 6 servings
1 tsp extra virgin olive oil
1 yellow onion, minced
1/2 tsp fresh ginger root, minced
1 small yukon gold or other yellow potato, finely chopped
1 tsp sea salt
1 tsp coriander
1 tsp cumin
pinch of black pepper
2 16oz packages of frozen corn
2 cups water
14 oz can unsweetened light coconut milk
1 lime, plus extra for garnish
1 tbsp fresh cilantro, chopped
1. In a stock pot, warm the olive oil over medium heat. Add the minced onions and cook for 5 minutes until they start to turn translucent. Add the minced ginger root and chopped potato to the pan. Continue to saute for 5 more minutes. Add the sea salt, coriander, cumin, and black pepper. Saute for a few minutes more until the spices are well combined and smell very fragrant.
2. Add the corn to the pan. Stir. Add enough water to cover the corn, approximately 2 cups. Cover the pot and bring to a boil. Reduce heat to a simmer. Simmer soup for approximately 20 minutes. The corn is already fully cooked, so you just need the potatoes to get soft and all the flavors to combine themselves.
3. Add the coconut milk and let simmer for just a few minutes until it's combined with the soup. Remove from heat and let cool enough to blend.
4. Reserve 1 cup of the soup and set aside. If you have an immersion blender you can puree the soup directly in the pan. Or you can puree the soup in batches in your blender. Remember to never put hot liquids in your blender because the heat will blow the lid off and make a huge mess. Safety first people! :) After soup is pureed to a creamy consistency, add the reserved cup of soup. This gives it a nice texture.
5. Squeeze the juice of one lime and add to the soup. Stir to combine. Garnish each bowl with chopped cilantro and lime wedges.
1 yellow onion, minced
1/2 tsp fresh ginger root, minced
1 small yukon gold or other yellow potato, finely chopped
1 tsp sea salt
1 tsp coriander
1 tsp cumin
pinch of black pepper
2 16oz packages of frozen corn
2 cups water
14 oz can unsweetened light coconut milk
1 lime, plus extra for garnish
1 tbsp fresh cilantro, chopped
1. In a stock pot, warm the olive oil over medium heat. Add the minced onions and cook for 5 minutes until they start to turn translucent. Add the minced ginger root and chopped potato to the pan. Continue to saute for 5 more minutes. Add the sea salt, coriander, cumin, and black pepper. Saute for a few minutes more until the spices are well combined and smell very fragrant.
2. Add the corn to the pan. Stir. Add enough water to cover the corn, approximately 2 cups. Cover the pot and bring to a boil. Reduce heat to a simmer. Simmer soup for approximately 20 minutes. The corn is already fully cooked, so you just need the potatoes to get soft and all the flavors to combine themselves.
3. Add the coconut milk and let simmer for just a few minutes until it's combined with the soup. Remove from heat and let cool enough to blend.
4. Reserve 1 cup of the soup and set aside. If you have an immersion blender you can puree the soup directly in the pan. Or you can puree the soup in batches in your blender. Remember to never put hot liquids in your blender because the heat will blow the lid off and make a huge mess. Safety first people! :) After soup is pureed to a creamy consistency, add the reserved cup of soup. This gives it a nice texture.
5. Squeeze the juice of one lime and add to the soup. Stir to combine. Garnish each bowl with chopped cilantro and lime wedges.
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