Coconut Corn Chowder

Two light blue bowls of coconut corn chowder on a bamboo serving tray.
Prep Time: 
60 min prep time
Number of Servings: 
Recipe Source: 
From Sweet Potato Soul by Jenné Claiborne ($19.99, Harmony Books, 2018)


  • 2 Tbsp coconut oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped (about 1 12 cups)
  • 2 medium carrots, chopped (about 1K c)
  • 4 small Yukon Gold potatoes, peeled and cut into K-inch cubes
  • 2 12 cups fresh corn kernels (from 4 ears) or frozen corn
  • 1 (14 oz) can full-fat coconut milk
  • 2 cups vegetable broth or 2 cups water plus 2 tsp vegetable bouillon paste
  • 1 tsp red chili flakes
  • 1 tsp freshly ground black pepper, plus more to taste
  • Salt
  • 1 cup chopped fresh cilantro, for garnish


  1. In a large heavy-bottomed pot, melt oil over medium-high heat. Add onion, garlic, and celery and sauté until onion is translucent, about 3 minutes. Stir in carrots, potatoes, and corn. Pour in coconut milk and add broth. Bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.
  2. Remove pot from heat. Once it has cooled for about 15 minutes, transfer about a third of soup to a blender and purée until smooth. (Alternatively, blend soup in pot using a handheld immersion blender, being careful not to purée it completely.) Return soup to pot and add red chili flakes and pepper.
  3. Season to taste with salt and more pepper if necessary. Garnish with cilantro and serve immediately or, if you prefer, at room temperature or chilled.
Nutrition Info: 
Per serving: 352 Calories, 7 g Protein, 42 g Carbohydrates, 6 g Fiber, 20 g Total fat (17 g sat), 259 mg Sodium, ★★★★ Vitamin B6, C, ★★★  Phosphorus, ★★  Vitamin A, B1 (thiamine), B3 (niacin), Iron, Magnesium, Potassium,   Vitamin K, Folate, Zinc