Coconut Corn Chowder

READY IN: 25mins
Recipe by Serah B.

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

Top Review by Dr. Jenny

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

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!

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