Coconut Corn Chowder

Name: Coconut Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters canned coconut milk (see notes); 118 milliliters fat-skimmed chicken broth or water; 5 fresh basil leaves, slivered (see notes); 1 liters fresh corn kernels (see below); 2 Tbsps lime juice; 4 servings Lime wedges; 473 milliliters milk; 1 Tbsp olive oil; 227 grams red onion , peeled and chopped; 4 servings Salt and pepper; 1 fresh serrano chili, rinsed, stemmed, seeded, and minced

Coconut Corn Chowder

Coconut Corn Chowder is a gluten free and vegetarian main course. This recipe makes 4 servings with 437 calories, 12g of protein, and 25g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up corn kernels, milk, serrano chili, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a 4- to 5-quart pan over medium-high heat, stir onion in olive oil until limp, 3 to 5 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Stir in corn, milk, coconut milk, broth, and chili; bring to a simmer, reduce heat, and cook, stirring occasionally, until corn is tender to bite, 10 to 15 minutes.

Ingredients you will need

Coconut Milk

Broth

Chili Pepper

Corn

Milk

With a slotted spoon, remove about 2 cups corn kernels from pan and reserve. In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth. Return to pan.

Ingredients you will need

Corn

Equipment you will use

Food Processor

Slotted Spoon

Blender

Frying Pan

Add lime juice, basil, and reserved corn. Stir soup over medium heat until hot, 2 to 3 minutes.

Ingredients you will need

Lime Juice

Basil

Corn

Soup

Add salt and pepper to taste. Ladle into bowls and garnish with lime wedges.

Ingredients you will need

Salt And Pepper

Lime Wedge

Equipment you will use

Bowl

Ladle

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Ingredients you will need

Corn On The Cob