Real Recipes From Real Home Cooks ®

creamy coconut corn chowder

Recipe by
Maggie May Schill
Jacksonville, FL

This recipe is dairy free, and super creamy. I urge you to avoid the urge to use milk or cream. The flavor pro g Ile is perfect with coconut milk. It is light, yet creamy.

yield 10 serving(s)
prep time 25 Min
cook time 6 Hr
method Stove Top

Ingredients For creamy coconut corn chowder

  • 4
    ears of yellow sweet corn, raw
  • 12 oz
    coconut cream
  • 1 md
    sweet onion, diced
  • 1 md
    red bell pepper, diced
  • 4 clove
    garlic, minced
  • 3 c
    sweet yellow corn
  • 1/2 c
    celery, diced
  • 1 lg
    yukon potato
  • 4 c
    vegetable broth, low sodium
  • 1/4 tsp
  • 1/2 Tbsp
    coconut oil
  • 1 tsp
    white pepper (or to taste)
  • 1 pinch
    red pepper flakes
  • 1/2 tsp
  • 1 tsp
  • salt to taste

How To Make creamy coconut corn chowder

  • 1
    With a chef's knife, slice corn from corn cobs. Add corn to the other cups of corn, and set cobs to the side. Cube potato, set aside.
  • 2
    Heat oil in a large saucepan. Saute onion, bell pepper, garlic, and celery until onion is translucent. Add spices to pot. Stir until spices are toasted.
  • 3
    Add broth and deglaze pan.
  • 4
    Add cobs to pot. Bring pot to a boil, then lower heat to a simmer. Simmer for 5 hours.
  • 5
    Remove cobs from pot. Add potato and half of the corn to pot. Cook until tender.
  • 6
    With a blender, add coconut cream and blend smooth. Add rest of corn to pot and cook until corn is cooked through. Salt pot to taste.