Total Time
25mins
Prep 5 mins
Cook 20 mins

I had this at a MD Veg Social potluck recently and it was so awesome, I had to get the recipe. Here it is!

Ingredients Nutrition

Directions

  1. Chop onion and fry in oil (medium low-ish heat) for about 5 minutes.
  2. Add garlic & ginger, fry for another 3-4 minutes.
  3. Add coconut milk, soy milk, broth and corn. Simmer until warm.
  4. Scoop out about 3/4 of the corn and puree it in a blender or food processor. Put it back in the pot, add seasonings and black beans.
  5. Simmer until hot!
Most Helpful

We enjoyed this filling, warming soup for lunch today. It came together quickly and was nice on a cold, Michigan day. The soup was light and I thought it had just the right amount of heat from the cayenne. I used fat free milk (vs soy) as that is what I had on hand. Also, we just used the immersion blender right in the Dutch oven, with about a cup of soup removed and then added back in. This worked well for the consistency. I had to add quite a bit of salt to taste. Made for Sun and Spice 2013

Dr. Jenny February 02, 2013

My first time making a coconut corn chowder & let me tell you this was EASY!!! The folks who ate it up all thought it was great (all except my DH who doesn't like coconut - regardless he still finished his <3 ). The guests said the soup was light, yet sweet, and smooth!! This is definitely an under 30 minute meal & can quite possibly be accomplished in much less. Will definitely be making this again when pinched for time but needing to impress! Thanks so much!

Mindelicious August 18, 2010