Serves 6
Total time: 40 minutes || Active time: 20 minutes
For a girl that lives in Nebraska now, I sure don’t post enough corn recipes! And I must reallllly love corn chowder because there’s a different recipe for it in three of my books.
What I dig about this version, is that you really can dress it up or down for any season. It being almost summer and me with a freshly sprung garden, I like to run out and snip whatever fresh herbs call out at me. In this case, basil and chives. A few radishes poking their heads out? Well, great, let’s slice ‘em up and throw ‘em on!
I find that coconut oil and coconut milk give this chowder a heavenly richness while providing the perfect backdrop for all that corn flavor. The chowder is thick, rich and creamy with nice chunks of potato and carrot, and a little lime juice to give it a bit of ZING. It’s filling, yes, but also fresh and summery. I like a big pinch of red pepper flakes for some spice, but you can suit to taste. A jalapeno might be nice if you’ve got some around. Some chopped fresh tomato when they become ripe.
In the summer, serve with a salad (this Garlicky Zucchini Ribbon Salad, maybe?) and in the colder months, serve with a sandwich or just a nice crusty hunk of bread. Maybe a Banh Mi? It really can be a soup for all seasons.
Notes
~ Many supermarkets have already husked corn in their produce department! I (shamefully) take that shortcut when I can, because it shaves like 10 minutes off prep time. Maybe more if you’re a little slower than me.
Ingredients
1 medium onion, diced
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
4 cup fresh corn (from 5 to 6 ears)
1/2 lb carrots, peeled and cut into 1/2 inch chunks
1 lb thin skinned potato (like yukon gold), cut into 1/2 inch chunks
4 cups vegetable broth, divided
1 tablespoon corn starch or arrowroot
3/4 cup coconut milk, regular or lite
2 tablespoons fresh lime juice
Salt to taste
Fresh black pepper to tasteTo garnish:
Chopped fresh chives (1/2 cup should do it)
Thinly sliced fresh basil (1/2 cup or so)
Thinly sliced radish
A few extra fresh corn kernels
Directions
Add remaining 3 cups of broth to the pot, along with the potatoes. Cover and bring to a boil. Once boiling, break the corn cobs in half and add them to the pot. Lower heat to a simmer and cook for about 15 minutes, or until vegetables are tender. Remove corn cobs. Add remaining vegetable broth and starch mixture, and cook to thicken, about 3 minutes. Add coconut milk, black pepper, salt to taste and lime juice.
Use an immersion blender to blend about half of the soup. If you don’t have an immersion blender (get one!) then transfer about half of the soup to a blender or food processor and puree until smooth then add back to the pot. If the soup is still steaming hot, make sure to either keep the opening on top of your food processor open, or lift the lid often for steam to escape. If steam builds up in a close container it can explode the lid off. Ouch.
Taste for salt and seasoning. Serve garnished with fresh corn kernels, fresh herbs and radishes.
Wow! Wow! Wow! This soup was fantastic. I couldn’t stop eating it and between my little family of four we managed to clear the pot. I served it w/the Garlicky zucchini ribbon salad just as you suggested. This was my very first recipe to cook off of your site and I have to say that I am now hooked! Thanks for making all the tummies in my family happy tonight.
I had never made or even eaten a corn chowder, but at the market there were some ears begging me to pick them up. I expected something very sweet, which I don’t get off for, if there is nothing else to offset. I added some seitan bacon cubes and omitted starch, chives and radish, and forgot the lime juice, duh. It turned out quite bland the same day, but was terrifically flavoursome the next.
I found this recipe through Tess Wilson’s post on “Food Riot” for using too much zucchini. She says,”The original recipe doesn’t call for zucchini, but when you have 30lbs of zucchini on your counter, YOU USE THAT ZUCCHINI. In everything. I added two huge chopped zucchinis, skipped the carrots, added chickpeas, and found we all liked it better without the lime and basil.” My zuch’s are in the 12″x3″ range and need good recipes, NOW. As a diabetic, I’ll also leave out the potato since I’ll be using Chan Dal, the small, field grade chickpeas. (Higher fiber, better nutrients)
love this soup and have served it several times always to rave reviews. it is very forgiving and can take added leftover corn and new herbs to stretch it for several days. i even eat it with spinach as a sort of salad dressing! once i was out of potatoes and used sweet potatoes and it worked just as well. i come to your site and use all your cookbooks, really love the new lower fat direction you are going in (eat to live etc). i just think you are great. i guess i am a fan (blush blush)
~grace
Grabbed some fresh corn, carrots and basil from the farmer’s market and made this lovely chowder last night, and oh, boy! Thanks. Figured it was time to stop lurking at theppk.com and actually make a comment! Love your recipes!
Thank you!
Making this right now!! One small change is I am leaving out the cornstarch (only cuz I forgot to get some while at the store :()
I really liked this soup…It was light and the fresh herbs and radishes really hit the spot! I served this soup with the Sweet Potato Drop Biscuits from the Appetite for Reduction cookbook. The orange of the biscuits against the soup was really pretty 🙂
This soup is amazing! I have made it twice for meat eating friends and they loved it! Thank you so much for the recipe.
Made this today for Sunday lunch,it was delicious! Thanks for the recipe 🙂
Bought most all ingredients from the farmer’s market this weekend and made the soup today. Delicious! Thanks for a great recipe.
Oh, snap it! Made Potato Corn Chowder tonight, my usual recipe, tasted it and it will be fab, but it would have been even fabber with coconut milk and lime. On the list for the next batch.
This is seriously awesome. Seriously. I even cheated with frozen corn. Seriously.
I added lentils and celery, wow, this is just outstanding!
This was so soo good! Just made it for dinner this evening…me and mum both went back for seconds helpings! It tastes so creamy, real comfort food!
I made this last night and it was GREAT! I also added ginger (by accident, actually) but it was delish. Also added a few handfuls of kale for the last 5 minutes. YUM! This will definitely be made all throughout the coming summer when we have fresh produce.
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Made this delicious soup today. Thanks for the wonderful recipe Isa!
Excellent! It has become a family favorite. Thank you!
I’m going to the farmers market ‘now’ to buy corn to make this!
please be aware, non organic corn and potatoes could contain GMOs.
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Super duper tasty!! It took wayyy longer than 40 minutes but well worth it. I threw about a cupful of summer peas and a couple chilis from the garden for a nice kick. And I topped it with avacado and a small spoonful of salsa. So so so good! Perfect summertime food. I am eating as I type and going back for my second bowl here soon:) Thank you for the recipe, I love this site!
Does anyone have any pointers about how to get the soup to thicken after adding the corn starch mixture? I followed all the instructions and soup never thickened?
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Really, really hits the spot. Also makes incredible leftovers.
Could I exchange lemon for the lime?
One of my new favorite soups! Sooo good!
As a new vegan, I’ve got an annoying allergy to coconut. What do you think would be a good substitute for coconut oil and coconut milk for this recipe?
I made this last night and it was good! The coconut milk I used wasn’t very good, so my soup wasn’t creamy at all. Next time I’ll use a better brand and maybe regular instead of lite. I might even replace some of the broth for more coconut milk. At the very end of cooking it, I added Field Roast Apple Sage sausage and some frozen peas. My husband loved it, keeper recipe!
This corn chowder is BANGIN. I made it for the first time tonight, ate 2 bowls, froze some, and am having some tomorrow for lunch. So, so tasty. Thank you Isa!
101st comment! Woooooo!
I’m just now getting into ppk recipes and this was my first. It’s delightful!! I made a couple changes … I put the basil and chives in the soup, as well as some radishes (instead of using those things as garnish). It came out tasting really good, but I like thick, stew-like soups, so I added some red lentils to the leftovers and now it is perfect 🙂 It tastes better the second day, btw, like most soups do.
Oh, also, it makes a large batch! I was able to freeze some for later, which is definitely a plus in my book.
Can’t wait to try out other recipes! So glad I found this site. Thank you!
Okay this soup is SO GOOD. Thanks for an amazing and easy recipe! I was out of some ingredients so subbed in a can of chickpeas for the potato, and oat milk instead of coconut milk. Also added a chopped zucchini as others suggested. No lime. Can’t wait to try to recipe as written, but even with the edits it was absolutely delicious!
Thank you for an easy, delicious, and filling soup recipe! 2nd time making this recipe tonight. We’ve been out of potatoes both times, so the first attempt I subbed in a can of chickpeas, and tonight I used a sweet potato. Either option was great!! I think this soup would be a good one to use up leftover veggies, too. Maybe some bell peppers or zucchini? Can’t wait to try out more recipes on your site. Thanks again.