Coconut Corn Chowder

Creamy, vibrant, and bursting with flavor, Coconut Corn Chowder is the ultimate comfort food with a tropical twist. This hearty, plant-based soup combines sweet corn, tender russet potatoes, and a medley of aromatic spices with the richness of full-fat coconut milk for an irresistibly smooth and satisfying dish. A hint of cumin and smoked paprika lends a smoky depth, while optional fresh cilantro and lime wedges brighten every bowl. Perfectly balanced between creamy and chunky textures, thanks to a quick blend of the soup, this recipe is ready in just 45 minutes and serves four. Whether you're craving a cozy dinner or an easy meal prep option, this vegetable-packed chowder will warm you from the inside out while impressing your taste buds. Vegan, gluten-free, and perfect for any season!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 4 cups frozen or fresh corn kernels
• 2 medium russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup coconut milk (full-fat, canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

Heat a large pot over medium heat and add the olive oil.

Step 2

Once the oil is hot, add the diced onion and sauté for 3–4 minutes, or until soft and translucent.

Step 3

Stir in the minced garlic and diced red bell pepper. Cook for another 2–3 minutes until fragrant and the bell pepper begins to soften.

Step 4

Add the corn kernels and diced potatoes to the pot. Stir to combine with the cooked vegetables.

Step 5

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to a simmer, cover, and cook for about 15 minutes, or until the potatoes are tender.

Step 6

Stir in the coconut milk, ground cumin, smoked paprika, salt, and black pepper. Simmer for an additional 5 minutes to allow the flavors to meld together.

Step 7

Using an immersion blender, blend a portion of the soup directly in the pot to create a creamy texture while still leaving some of the vegetables chunky. Alternatively, transfer about 2 cups of the soup to a blender, purée until smooth, and return it to the pot.

Step 8

Taste the soup and adjust seasoning if necessary. Add more salt or pepper as desired.

Step 9

Ladle the soup into bowls and garnish with chopped cilantro, if using. Serve with lime wedges on the side for a bright, citrusy touch.

Nutrition Facts

Serving size	(3084.2g)

Amount per serving	% Daily Value*
Calories	2406.0

Total Fat 105.1g	0%
Saturated Fat 58.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4802.7mg	0%
Total Carbohydrate 359.4g	0%
Dietary Fiber 59.3g	0%
Total Sugars 89.1g
Protein 64.0g	0%

Vitamin D 0IU	0%
Calcium 446.7mg	0%
Iron 25.0mg	0%
Potassium 7423.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 9.7%

Carbs: 54.5%