Best 2 Smoky Corn Chowder With Coconut Milk Recipes

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Indulge in the smoky, creamy goodness of our Corn Chowder with Coconut Milk, a delightful fusion of flavors that will warm your soul. This hearty soup is packed with tender corn, smoky bacon, and a touch of coconut milk that adds a velvety richness. Each spoonful promises a burst of savory, smoky, and slightly sweet notes, making it the perfect comfort food for chilly days. This recipe also includes variations for a vegan and gluten-free version, ensuring everyone can enjoy this delectable chowder. So gather your ingredients and let's embark on a culinary journey that celebrates the goodness of corn, coconut, and smoky flavors.

Let's cook with our recipes!

SMOKY CORN CHOWDER



Smoky Corn Chowder image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 ounces smoky lean center cut bacon, chopped
4 cloves garlic, finely chopped
2 medium onions, chopped
1 chile pepper, such as Fresno chile, seeded and chopped
6 large ears corn, kernels scraped from cob, cobs reserved
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon smoked sweet paprika, scant palmful
Salt and freshly ground black pepper
2 fresh bay leaves
1 pound (1 large) starchy potato, peeled and diced
4 cups chicken stock
2 tablespoons butter
1 lime, juiced
Hot sauce
Reserved bacon bits
Scallions
Chopped fresh cilantro or parsley
Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack

Steps:

  • Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
  • Serve the corn chowder topped with bacon, scallions, herbs and cheese.

SPICY CORN AND COCONUT SOUP



Spicy Corn and Coconut Soup image

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.

Provided by Sarah Jampel

Categories     dinner, lunch, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
2 tablespoons olive oil
2 shallots, thinly sliced into rings
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
1 serrano chile (or other chile), minced
2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
1 (15-ounce) can full-fat coconut milk
1 tablespoon lime juice (from 1/2 lime)
Kosher salt, to season
Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

Steps:

  • Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
  • In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
  • Add potato pieces, and stir to coat, 1 to 2 minutes.
  • Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
  • Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • For richer flavor, use fresh corn. If fresh corn is unavailable, frozen or canned corn can be substituted.
  • To make a vegan version of this soup, omit the bacon and use vegetable broth instead of chicken broth.
  • For a spicier soup, add a pinch of chili powder or red pepper flakes.
  • For a creamier soup, add more coconut milk. Heavier cream or sour cream can also be added to enhance the creamy texture, if you feel like using dairy.
  • Garnish with fresh cilantro or scallions just before serving for an extra pop of flavor and color.

Conclusion:

This smoky corn chowder with coconut milk is a delicious and easy-to-make soup that is perfect for a cold day. The combination of sweet corn, smoky bacon, and creamy coconut milk creates a rich and flavorful soup that is sure to please everyone at the table. Serve it with a side of crusty bread or crackers and enjoy!

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