Coconut Curry Corn Chowder

5 from 26 votes

Coconut Curry Corn Chowder is a nourishing, anti-inflammatory-rich recipe that comes together in one pot. Filled with warm spices, potatoes, corn, and a silky coconut broth, this chowder is sure to satisfy.

Prep Time20

Cook Time30

Total Time50

Course: Soup/Stew

Cuisine: American, Indian

Diet: Gluten Free, Vegan

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large stockpot or Dutch oven
Blender

Ingredients

2 Tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
3 garlic cloves, minced
1 Tbsp. minced or grated fresh ginger
1 Tbsp. curry powder
1 tsp. ground turmeric
1/4-1/2 tsp. cayenne pepper (depending on desired level of spice)
1 lb. Russet or Yukon Gold potatoes, cut into 1/2" pieces (no need to peel)
4 cups fresh corn kernels (cut from 4 ears of husked corn) (sub frozen/thawed or canned corn)
1 tsp. salt
1/2 tsp. black pepper
4 cups lower-sodium vegetable broth
1 (13.5-oz.) can coconut milk
2 Tbsp. fresh lime juice (from 1 lime)
Fresh chopped cilantro leaves and roasted salted pumpkin seeds for garnish

Instructions

Heat oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and bell pepper; cook until soft, about 8 minutes.
Stir in garlic, ginger, curry powder, turmeric, and cayenne; cook 2 minutes, until aromatic.
Add potatoes and corn to pot; cook 5 minutes, stirring occasionally, just to lightly sauté. Season mixture with salt and pepper.
Add broth, increase heat and bring chowder to a low boil. Reduce heat to medium-low, cover, and gently simmer until potatoes are tender, about 25 minutes.
Use a ladle or large glass measuring cup to transfer half of chowder to a high power blender. Add coconut milk to blender, and blend on high speed until the mixture is smooth and creamy. Pour blended mixture back into the pot, and combine with remaining chowder.
If you prefer the chowder slightly thicker, continue to gently simmer, uncovered, for about 10 to 15 more minutes.
Stir in fresh lime juice, ladle chowder into bowls, and garnish each bowl with fresh chopped cilantro and pumpkin seeds.

Notes

Make-Ahead: You can slice and dice the onion, bell pepper, and potatoes up to 1 day ahead.

Store: Refrigerate leftover chowder in an airtight storage container for up to 5 days.

Reheat: Rewarm leftovers in a saucepan on the stovetop over medium heat or in the microwave. If heating in the microwave, it's best to nook in 30-45 second increments, stopping every time to stir through.

Freeze: Let chowder cool to room temperature before transferring to a freezer-safe zip-top storage bag, and laying it flat in the freezer. Freeze for up to 3 months. Let thaw in the refrigerator overnight before following reheating instructions.

Nutrition