Curry Corn Chowder with Coconut Milk
Treat yourself to this delicious Coconut Corn Chowder ... so easy to make and bursting with fresh veggies and bold flavors!
Servings: 6 people
Calories: 289kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 2 medium red potatoes, diced
- 2 large garlic cloves, minced
- 1 ½ tablespoons curry powder
- ¼ cup flour
- 5 cups vegetable broth
- 3 cups corn kernels
- 1 (14-ounce) can coconut milk
- kosher salt
- pepper
- 1 tablespoon chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, carrots, and potatoes to oil. Season with salt and pepper, then cook, stirring occasionally, until starting to soften (about 10 minutes).
- Stir garlic and curry powder into veggies. Cook until fragrant, stirring constantly (about 30 seconds).
- Sprinkle flour over vegetables and cook, stirring constantly, for two minutes.
- Mix in broth and corn, then cover pot and bring to a boil.
- Once soup boils, remove lid, then reduce heat to a simmer. Continue cooking until vegetables are tender, about 10 to 15 minutes.
- Stir in coconut milk and heat through. Season generously to taste with salt and pepper.
- Serve soup sprinkled with cilantro. Enjoy!
Notes
You will need about six cobs of corn for three cups of kernels. Frozen corn works great if you don't have access to fresh cobs.
Make sure to check out the info before this recipe card for more tips and variations!
Nutrition
Calories: 289kcal
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