Creamy Coconut Corn Chowder Recipes

CREAMY CORN CHOWDER

Creamy Corn Chowder image

Corn really stars in this delectable recipe-it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.-Carol Sundquist, Rochester, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

2 chicken bouillon cubes
1 cup hot water
5 bacon strips
1 cup chopped green pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups fresh or frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1-1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil

Steps:

Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 941mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.

RICH & CREAMY VEGAN CORN CHOWDER

Rich & Creamy Vegan Corn Chowder image

Rich, hearty, comforting, buttery ... I can think of so many adjectives to describe my new favorite corn chowder recipe. Who needs the dairy? Not moi!

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 40m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 medium yellow onion (diced) (about 2 cups diced)
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/8 teaspoon turmeric
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
2 cups low-sodium vegetable broth
1 (15-ounce) can lite coconut milk
1 pound Yukon gold potatoes (unpeeled, cut into 1/2-inch dice) (about 3 cups)
4 sprigs fresh thyme (or 1/2 teaspoon dried)
1 (16-ounce) bag frozen sweet corn kernels

Steps:

Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion - cook it low and slow - until tender and translucent, 10-12 minutes.
Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.
Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.
Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.
Remove from heat. Remove the thyme stems. Stir in the corn.
Transfer half of the mixture - about 3 1/2 cups - to the pitcher of a blender. Puree completely and then add back to the soup.
Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.
Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it's not necessary!
Keeps well refrigerated for about 3 days.

Nutrition Facts : ServingSize 1 cup, Calories 254 kcal, Sugar 5 g, Sodium 453 mg, Fat 11 g, SaturatedFat 6 g, Carbohydrate 36 g, Fiber 4 g, Protein 5 g

CREAMY COCONUT CORN CHOWDER

Creamy Coconut Corn Chowder image

This recipe is dairy free, and super creamy. I urge you to avoid the urge to use milk or cream. The flavor pro g Ile is perfect with coconut milk. It is light, yet creamy.

Provided by Maggie May Schill

Categories Chowders

Time 6h25m

Number Of Ingredients 16

Ingredients

4 ears of yellow sweet corn, raw
12 oz coconut cream
1 medium sweet onion, diced
1 medium red bell pepper, diced
4 clove garlic, minced
3 c sweet yellow corn
1/2 c celery, diced
1 large yukon potato
4 c vegetable broth, low sodium
1/4 tsp paprika
1/2 Tbsp coconut oil
1 tsp white pepper (or to taste)
1 pinch red pepper flakes
1/2 tsp coriander
1 tsp cumin
salt to taste

Steps:

1. With a chef's knife, slice corn from corn cobs. Add corn to the other cups of corn, and set cobs to the side. Cube potato, set aside.
2. Heat oil in a large saucepan. Saute onion, bell pepper, garlic, and celery until onion is translucent. Add spices to pot. Stir until spices are toasted.
3. Add broth and deglaze pan.
4. Add cobs to pot. Bring pot to a boil, then lower heat to a simmer. Simmer for 5 hours.
5. Remove cobs from pot. Add potato and half of the corn to pot. Cook until tender.
6. With a blender, add coconut cream and blend smooth. Add rest of corn to pot and cook until corn is cooked through. Salt pot to taste.

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