Description
A luscious and creamy coconut curry corn chowder, infused with rich flavors and warming spices that deliver a comforting culinary experience.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 2 cups potatoes, diced
- 2 cups corn (fresh or frozen)
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Once the oil shimmers, toss in the diced onion and minced garlic. Sauté until the onion turns translucent, about 5 minutes.
- Stir in the curry powder and let it bloom for another minute.
- Pour in the vegetable broth and bring everything to a gentle boil.
- Add in the diced potatoes and corn, then reduce the heat to a simmer for about 15-20 minutes until the potatoes are tender.
- Stir in the coconut milk and season with salt and pepper to taste, heating through for an additional 5-10 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
This chowder can be made a day in advance for enhanced flavors. Consider customizing with additional vegetables or spices according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg