one-pot coconut corn chowder

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  • 4 ears fresh yellow corn
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • ½ teaspoon ground cumin
  • 1 jalapeño, seeded and minced
  • 2 (14 oz.) cans low-sodium chicken broth (about 3 ½ cups)
  • 2 (14 oz.) cans coconut milk
  • 1 lb. yellow potatoes, diced
  • kosher salt and cracked black pepper
  • 1 red bell pepper, diced
  • 2 cups shredded cooked chicken
  • cup  fresh cilantro, chopped
  • ½ lime, zest and juice

Instructions

  • Cut kernels off 4 ears yellow corn and set aside; you should have about 3 ½ cups. Reserve cobs.
  • Heat in a large pot over medium-high heat, 1 tablespoon oil. Add 1 diced onion and sauté until soft and fragrant. Add 4 cloves minced garlic, 2 teaspoons minced ginger, ½ teaspoon cumin, and 1 seeded and minced jalapeño (if using); cook about 3-5 minutes.
  • Pour in 2 cans broth, 2 cans coconut milk, 1 lb. diced potatoes and season with a big pinch salt and pepper.
  • Add corn kernels and cobs; bring mixture to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15-20 minutes, stirring occasionally.
  • Remove cobs from soup. Very carefully insert an immersion blender and blend until desired thickness. Alternatively, ladle out about 2 -3 cups of the soup into a blender and blend until smooth; return blended soup to pot.
  • Stir in 1 diced bell peppers, 2 cups shredded chicken, ⅓ cup chopped cilantro, and juice and zest from ½ lime. Serve warm.

SERVING SUGGESTIONS

  • Serve with my favorite side salad, and crusty bread or breadsticks to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap the shredded rotisserie chicken with 1-2 cups of crisped and crumbled bacon.
  • Vegetarian: Replace the chicken stock with vegetable stock and replace the chicken with 2 cans chickpeas, drained and rinsed.
  • Other: Coconut milk can be swapped for heavy cream for a more traditional chowder.

MAKE AHEAD

  • Chowder can be prepared up to 4 days in advance and stored in the refrigerator or frozen for up to 3 weeks.
  • Slice or dice corn, onion, potatoes, and bell pepper up to 3 days in advance and store in an airtight bag in the refrigerator.
  • Shred rotisserie chicken up to 3 days in advance and store in an airtight container in the refrigerator.

Nutrition

Calories: 500kcal | Carbohydrates: 34g | Protein: 21g | Fat: 34g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 151mg | Potassium: 1083mg | Fiber: 4g | Sugar: 6g | Vitamin A: 862IU | Vitamin C: 50mg | Calcium: 58mg | Iron: 6mg