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
More From Sunset
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. In a 4- to 5-quart pan over medium-high heat, stir onion in olive oil until limp, 3 to 5 minutes.
- 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. 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. 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.
- 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.
Only you will be able to view, print, and edit this note.Add Note