Coconut Corn Chowder.

Coconut Corn Chowder
Prep time
Total time
Serves: 4
  • 3 cups corn (fresh or frozen)
  • 1 can coconut milk
  • ¼ cup red onion, chopped
  • 1 red bell pepper, chopped
  • 1-2 drops lemongrass essential oil (see notes for alternative)
  • 2 cups vegetable broth
  • 1 Tbsp. red curry paste
  • ¼ tsp. paprika
  • ¼ cup peanuts
  • 1 avocado
  • shredded carrots or sprouts
  • sriracha hot sauce (optional)
  1. In a large sauce pan, add chopped onion and pepper and lightly sauté with a little bit of vegetable broth.
  2. After about 3-5 minutes, add corn, coconut milk, vegetable broth, curry and paprika.
  3. Bring to a boil, then turn down, cover and simmer for 20 minutes.
  4. Then place soup into blender, purée half of the soup and then do the other half.
  5. Add essential oils to the puréed soup and stir well.
  6. Serve hot with desired toppings.
*To use fresh lemongrass, follow these instructions:
1 - Chop off the ends of the lemongrass, and peel off the outer layers of skin until you reach the more fleshy layers inside.
2 - Finely chop the lemongrass into rounds, working from the bottom up, and stopping when you get ⅔ of the way up.
3 - Place these rounds into a food processor and pulse until fine
4 - Use this in place of essential oils, but make sure to to add in with the rest of the soup ingredients so it has time to cook and soften up.


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