Last year when we were in Hawaii I tried coconut corn chowder at a local restaurant. Now I should perhaps back up and tell you that corn chowder is one of my favorite foods on earth. I don’t care where I am or what the restaurant specializes in, if I see it on the menu, I’m order it! So we were at this restaurant and I tried their chowder which had all kinds of cool flavors. Lime juice, jalapeño, coconut, lemon grass– it was totally unexpected and absolutely delicious! I loved it so much I asked J to help me recreate it. And since his recreations always work out so darn well, this coconut corn chowder is just as incredible as the real thing!
Let’s start by sautéing onions and garlic together in a bit of coconut oil until soft and translucent, about 5 minutes.
Stir in the jalapeño (for a little bit of heat), and two packages of frozen corn kernels (thawed). Cook for another minute or two.
Stir in the coconut milk and water, and bring to a simmer. Season with a bit of salt and pepper to taste. In a small bowl, stir together a bit of water with the cornstarch and stir into the soup. Cook until thickened. Add lime juice and adjust seasonings accordingly, adding more salt or pepper as needed.
Right before servings, stir in the cilantro. The cilantro adds a brightness and a bit of flavor that goes so well with the lime and coconut.
Garnish with corn on top, tomatoes, cilantro and large shreds of coconut. Serve immediately.
The great thing about coconut corn chowder is that it’s hearty enough to please everyone, but it’s also vegetarian and gluten free so you can satisfy anyone!
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 2 (10-ounce) bags frozen corn, thawed
- 1 (13.6-ounce) can full-fat coconut milk
- 3 cups water (or vegetable stock)
- 1 tablespoon cornstarch
- 2 limes, juiced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh cilantro leaves
- 2 roma tomatoes, diced
- 1/4 cup large shredded coconut
- Set a large pot over medium-high heat with the coconut oil. Once melted, add in the onions and garlic and cook until soft and translucent, about 5 minutes. Stir in the jalapeño and corn (reserving about 1/2 cup of kernels) and cook for another 2 to 3 minutes.
- Add the coconut milk and water and bring to a simmer. Season with a bit of salt and pepper and cook uncovered for about 8 minutes. Mix a tablespoon of water with the cornstarch and then stir into the soup. Cook until thickened, about 5 minutes. Stir in the lime juice and cilantro. Adjust seasonings accordingly, adding more salt or pepper as needed. Serve in bowls, and top each with the reserved corn, diced tomato, and coconut.
