Creamy Coconut Corn Chowder
Recipe GLPRfdf8aa15b122c0
A vibrant and creamy soup made with corn kernels, aromatic vegetables, and coconut milk. Celery, red chilli, and garlic are gently sautéed until tender, then combined with corn and vegetable stock before being partially blended to create a comforting texture with delightful chunks throughout. Finished with a splash of coconut milk and a garnish of fresh parsley, this naturally vegan and gluten-free soup makes an excellent starter or light meal.
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Ingredients
1 tablespoon oil
½ onion, finely diced
3 cloves garlic, minced
1 stalk celery, finely diced
1 mild red chilli, finely diced
¼ teaspoon chilli powder
300g corn kernels
250ml vegetable stock
100ml coconut milk
4 tablespoons fresh parsley, chopped
Directions
Heat the oil in a large saucepan over medium-low heat. Add the diced onion, minced garlic, diced celery, and diced red chilli. Cook gently for 5-10 minutes, stirring occasionally, until all the vegetables have softened and become fragrant.
Sprinkle the chilli powder over the softened vegetables and stir well to combine. Add the corn kernels and cook for 1-2 minutes, stirring to coat with the oil and spices.
Pour the vegetable stock into the saucepan and bring the mixture to a simmer. Using an immersion blender, partially blend the soup to achieve a chunky texture—blend just enough so that some kernels and vegetables remain whole while others break down to create creaminess.
Stir in the coconut milk and return the soup to a gentle simmer. Heat until piping hot throughout, stirring occasionally to prevent sticking.
Divide the soup into serving bowls and top generously with fresh chopped parsley. Serve immediately while hot.
