Smoky Corn Chowder With Coconut Milk Recipes

SMOKY CORN CHOWDER WITH COCONUT MILK

Steps:

• Heat the oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the onions, poblano chiles and jalapeño and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle with salt and pepper.
• Stir in the garlic, smoked paprika, cumin and coriander and cook, stirring occasionally, until fragrant, 1 minute. Add the corn, potatoes and stock. Season with salt and pepper.
• Bring the chowder to a boil over high heat, then reduce to medium-low heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
• Remove from the heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
• Transfer one-third of the soup to a blender (see Cook's Note). Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
• Pour the soup back into the pot and stir to combine. Garnish with cilantro leaves and serve with hot sauce if desired.

JULIE'S SENSATIONAL SMOKY CORN CHOWDER

Steps:

• Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
• Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
• Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.

SMOKY ROASTED CHICKEN AND CORN CHOWDER

Steps:

• Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
• Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
• Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

COCONUT CORN CHOWDER

Steps:

• Chop onion and fry in oil (medium low-ish heat) for about 5 minutes.
• Add garlic & ginger, fry for another 3-4 minutes.
• Add coconut milk, soy milk, broth and corn. Simmer until warm.
• Scoop out about 3/4 of the corn and puree it in a blender or food processor. Put it back in the pot, add seasonings and black beans.
• Simmer until hot!

SMOKY CHEDDAR, HAM AND CORN CHOWDER

Steps:

• In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.