Sweet Corn & Coconut Chowder

🛒 Ingredients

• #Base & Corn;
• 4 cups fresh sweet corn kernels (cobs or canned — drained well)
• 1 medium onion — finely diced.. 2 cloves garlic — minced
• 1 small jalapeño or green chilli — seeded and finely diced (adjust heat to taste)
• 1 medium potato — peeled and diced small (creates natural creaminess)
• 1 tablespoon olive oil
• #Coconut Broth;
• 400 ml can full-fat coconut milk.. 2 cups vegetable stock
• ½ teaspoon ground cumin.. ¼ teaspoon smoked paprika
• ½ teaspoon sea salt.. ¼ teaspoon black pepper.. 1 tablespoon lime juice
• ½ tablespoon maple syrup or coconut sugar — optional, to enhance sweetness
• #Toppings;
• Reserved corn kernels,, Sliced jalapeño rings
• Fresh coriander leaves,, Lime wedges,, Cracked black pepper

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft and translucent. Add garlic and jalapeño — cook 1 minute more until fragrant, do not burn.

2. 2

   Simmer base: Add diced potato, cumin, paprika, salt, pepper, and vegetable stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer 8–10 minutes until potato is tender.

3. 3

   Prepare corn: Set aside ¾ cup of corn kernels for topping. Add the rest into the pot. Simmer 5 minutes until corn is soft.

4. 4

   Blend for creaminess: Remove from heat. Use an immersion blender to partially blend the soup — leave some kernels whole for texture, or blend half and keep half chunky. Return to low heat.

5. 5

   Finish the chowder: Stir in coconut milk, lime juice, and maple syrup if using. Simmer gently 3–5 minutes — do not boil or coconut milk may separate. Taste and adjust — add more salt, lime, or heat to balance sweetness and creaminess.

6. 6

   Serve: Ladle into warm bowls. Top generously with fresh corn kernels, sliced jalapeño, coriander, and a squeeze of lime. Enjoy hot.