Creamy Coconut Corn Chowder
This vegan corn chowder with coconut milk offers a delightful balance of sweetness from corn and coconut, with a hint of spice and tanginess from cayenne pepper and fresh lime juice. This easy soup recipe promises a hearty and flavorful experience for your family.
Price per Serving
Instructions
- 1
In a medium pot, heat oil (1 tbsp). Add garlic (3 cloves), onion (0.5), ginger (1 inch), and turmeric powder (1 tsp). Sauté for 2 to 3 minutes, until aromatic and slightly browned.
- 2
Add corn (2 ears) kernels, corn cobs (if using), coconut milk (1 can), water (2 cups), sugar (0.5 tsp), salt (0.75 tsp), and cayenne pepper (1 pinch) to the pot.
- 3
Cook on medium-low heat for 30 minutes, simmering gently. Add more [water] as needed (up to 1 cup).
- 4
Add basil (2 tbsp) and [lime juice]. Stir well. Taste and adjust [salt] and [cayenne pepper] as necessary. Serve hot, at room temperature, or cold.
Nutrition Facts
Per portion
Macronutrients
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