Coconut Corn Chowder

Notes: Stir the coconut milk before measuring. To sliver basil, stack leaves; starting at tip end, roll up, then thinly slice rolls crosswise.

Yield: Makes about 7 cups; about 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 409
  • Calories from fat: 48%
  • Protein: 13g
  • Fat: 22g
  • Saturated fat: 14g
  • Carbohydrate: 49g
  • Fiber: 7.1g
  • Sodium: 113mg
  • Cholesterol: 17mg


  • 1 red onion (8 oz.), peeled and chopped
  • 1 tablespoon olive oil
  • 5 cups fresh corn kernels (see below)
  • 2 cups milk
  • 1 cup canned coconut milk (see notes)
  • 1/2 cup fat-skimmed chicken broth or water
  • 1 fresh serrano chili, rinsed, stemmed, seeded, and minced
  • 2 tablespoons lime juice
  • 5 fresh basil leaves, slivered (see notes)
  • Salt and pepper
  • Lime wedges


  1. 1. In a 4- to 5-quart pan over medium-high heat, stir onion in olive oil until limp, 3 to 5 minutes.
  2. 2. 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.
  3. 3. 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.
  4. 4. Add lime juice, basil, and reserved corn. Stir soup over medium heat until hot, 2 to 3 minutes. Add salt and pepper to taste. Ladle into bowls and garnish with lime wedges.
  5. 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.
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