Coconut Corn Chowder

A soup you’ll receive with open arms!

Coconut Corn Chowder

Coconut Corn Chowder
Course Main Dish
Servings 8


  • 3 cans sweet corn 15 oz each
  • 3 large red potatoes chopped
  • 3 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 3 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 large red bell pepper chopped
  • 1 tsp salt
  • 1 tsp Cajun seasoning
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 2/3 cup canned coconut milk
  • 2 cups water from boiled corn/potato
  • 1 garnish green onion


  • Place corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook for about 5 to 8 minutes.
  • Chop one of the potatoes in half and place into the same pot of boiling water you used to cook the corn. Cook the potato until soft for about 10 to 15 minutes.
  • While the potato is cooking sauté for 10 minutes the rest of the vegetables until soft. Add olive oil to a large pot along with the other diced potatoes, onion, garlic, carrots, celery, bell pepper, salt, cumin, Cajun seasoning and paprika.
  • Place half the corn kernels into a blender along with the cooked potato. Add coconut milk and potato/corn water to the blender. Blend until smooth.
  • Add remaining corn kernels to the pot with sautéed veggies and pour the blended corn/potato mixture into the pot. Bring to a boil and cook until the potato has softened, 10-20 minutes.
  • Remove from heat and add more Cajun seasoning as desired. Garnish with chopped green onion.