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As a soup lover, chowders have always been my  favorites! This recipe is a relatively easy and will satisfy all of your friends and family members. Don’t forget to prepare the toppings before serving!!
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Corn and Coconut Milk Chowder
Corn and Coconut Milk Chowder
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Optional toppings
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Optional toppings
Instructions
  1. Heat the olive oil in a soup pot at medium heat. Add the onion and a few pinches of salt.
  2. Cook until soft, then add garlic, celery, potatoes.
  3. * Slice kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, and paprika, a pinch of salt, black pepper, and stir.
  4. Cook until the potatoes are slightly softened, about 5 minutes, then add sherry vinegar, vegetable broth and coconut milk.
  5. Cover and simmer until potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
  6. Taste and adjust seasonings and serve with chopped chives.
Recipe Notes

*Reserve half  corn on the cob  for garnishing. Cook it in the soup and remove the piece of corn on the cob before blending the soup. Let the cob cool down and  scrape off the cooked kernels. This kernels will be your garnish!

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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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