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Coconut Corn Chowder





Yields
Makes about 7 cups; about 4 servings

Notes: Stir the coconut milk before measuring. To sliver basil, stack leaves; starting at tip end, roll up, then thinly slice rolls crosswise.

 1 red onion (8 oz.), peeled and chopped
 1 tablespoon olive oil
 5 cups fresh corn kernels (see below)
 2 cups milk
 1 cup canned coconut milk (see notes)
 1/2 cup fat-skimmed chicken broth or water
 1 fresh serrano chili, rinsed, stemmed, seeded, and minced
 2 tablespoons lime juice
 5 fresh basil leaves, slivered (see notes)
  Salt and pepper
  Lime wedges
Step 1
1

In a 4- to 5-quart pan over medium-high heat, stir onion in olive oil until limp, 3 to 5 minutes.

Step 2
2

Stir in corn, milk, coconut milk, broth, and chili; bring to a simmer, reduce heat, and cook, stirring occasionally, until corn is tender to bite, 10 to 15 minutes.

Step 3
3

With a slotted spoon, remove about 2 cups corn kernels from pan and reserve. In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth. Return to pan.

Step 4
4

Add lime juice, basil, and reserved corn. Stir soup over medium heat until hot, 2 to 3 minutes. Add salt and pepper to taste. Ladle into bowls and garnish with lime wedges.

Step 5
5

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 409Calories from Fat 48
% Daily Value *
Total Fat 22g34%

Saturated Fat 14g70%
Cholesterol 17mg6%
Sodium 113mg5%
Total Carbohydrate 49g17%

Dietary Fiber 7.1g29%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.