one pot coconut corn chowder

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 4 ears fresh yellow corn
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 teaspoons fresh ginger peeled + minced
  • ½ teaspoon ground cumin
  • 1 jalapeño seeded and minced
  • 2 cans low-sodium chicken broth
  • 2 cans coconut milk
  • 1 pound yellow potatoes diced
  • 1 red bell pepper diced
  • 2 cups shredded cooked chicken
  • cup  fresh cilantro chopped
  • ½ lime zest + juice


  • Cut corn kernels off 4 yellow corn cobs and set aside (about 3 1/2 cups); reserve cobs.
  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 medium diced yellow onion and saute until soft and fragrant before adding in 4 cloves minced garlic (or frozen cubes), 2 teaspoons peeled and minced ginger (or frozen cubes), ½ teaspoon cumin, and 1 seeded and minced jalapeno (if using); about 3-5 minutes.
  • Pour in 2 cans chicken broth (about 3 ½ cups), 2 cans coconut milk, 1 pound yellow diced potatoes and season with a big pinch of salt and pepper.
  • Add corn kernels and cobs and bring mixture to a boil, then reduce heat to medium-low and 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 red bell peppers, 2 cups shredded cooked chicken, ½  cup chopped cilantro, and  juice and zest from ½ a lime. Serve warm.


  • To complete the meal serve with my favorite side salad, and crusty bread or breadsticks.


  • Protein: Swap the shredded rotisserie chicken with 1-2 cups of crisped and crumbled bacon.
  • Vegetarian: Replace the chicken stock with vegetable stock and omit the chicken all together.
  • Gluten-free: Recipe is gluten free as written.
  • Other: Coconut milk can be swapped for heavy cream for a more traditional chowder.


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


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