Scenes from My Pantry: Coconut Chicken Corn Chowder

Soup is on! One of my favorite ingredients in soup is coconut milk. Coconut milk provides a smooth and creamy base without the heaviness of cream.  This recipe not only delivers coconut milk as a layer of flavor but the base of the broth is simmered with fresh corn cobs to release the milky sweet liquid from the cobs.
This soup represents the segway from late summer ingredients fresh corn and basil to the early hints of fall with sweet potato. This soup is easy to prepare and it is even better the next day!

Coconut Chicken Corn Chowder
Serves 4
Recipe from Clean Eating
Ingredients:
2 large ears corn, husked
1 tsp. coconut oil
1 cup finely diced celery  (about 4 stalks)
1 bunch green onions, thinly sliced on the diagonal, light and dark green parts divided
3 cloves garlic, minced
1/2 tsp sea salt, divided
1/8 tsp ground white or black pepper
3 cups low-sodium chicken broth
1 cup full fat coconut milk
2 boneless, skinless chicken breasts, diced
1/2 sweet potato (about 5 ounces)
1/2 cup thinly sliced fresh basil 
1/4 cup unsweetened coconut flakes (or shredded coconut), toasted
Directions:
1.   Cut kernels from corn, reserving cobs.  In a large saucepan, heat oil on medium.  Add corn kernels, celery and light parts of onions and cook, stirring, often, until celery and onions are translucent, 6 to 8 minutes.  Add garlic, 1/4 tsp salt and pepper, and cook, stirring, until fragrant, about 30 seconds.

2.   Meanwhile, snap reserved corn cobs in half.  In a separate saucepan, bring corn cobs and chicken broth to a boil.  Reduce heat to medium-low, cover and cook for 5 minutes.  Strain through a fine mesh sieve into corn mixture; discard corn cobs.  Bring to a boil.  Reduce heat to low and cook,
stirring occasionally, until corn kernels are tender, 8 to 10 minutes.

3.   Using a slotted spoon, transfer about 1 cup of the corn kernel mixture to a blender; add coconut milk and puree until smooth.

4.   Stir chicken and sweet potato into broth mixture.  Increase heat to medium, cover and cook, stirring occasionally, until chicken is cooked through and sweet potato is tender, 3 to 5 minutes.

5.   Stir in coconut milk mixture and cook until heated through.  Remove from heat and stir in dark green parts of onions, basil and remaining 1/4 tsp salt.  To serve, top with coconut flakes.

Enjoy!

21 thoughts on “Scenes from My Pantry: Coconut Chicken Corn Chowder

  1. We are just becoming acquainted with coconut milk and like it for smoothies and soups. For cereal I am preferring the almond milk. What a great soup, I am looking forward to Fall when soup will be the star on the table.

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  2. i love coconut milk in soup! i feel like it's most often paired with curry powder, which i REALLY dislike, so i'm finding your chowder very appealing. the coconut on top is extra awesome!

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  3. I just had breakfast and this made me hungry for some soup. I love a corn chowder and this one sounds really good. I am also looking for more ways to use my delicata squash and I believe some roasted would go well with this in place of the sweet potato.

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  4. Well damn. I just roasted, shucked and vac sealed a couple dozen ears of corn this weekend and threw the cobs away. We sealed them in 2 cup portions. I wanted to make sure I had plenty of summer corn for soups like this through the winter, didn't even think of keeping the cobs.

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