Coconut Corn-Potato Chowder (Serves 3-4)

Listen closely to me. You do not have to be a vegan to love this chowder. Wait, honestly, I feel like whenever there's a chowder, you have to pronounce it Chaw-dah. The cilantro, green and red onions bring the flavor to late spring, early summer. The potatoes make you feel comforted and at home. Then, the jalapeno and coconut flavors send you on a vacation into the Caribbean. This is a chowder made for summer, regardless of the season.


5 cups frozen sweet corn, thawed and drained, smashed/pressed out (Sub: fresh corn kernels)

2 TBS coconut oil

3 garlic cloves, minced

2 tsp ginger, minced (Sub: 1 tsp ginger powder)

1/2 TBS course sea salt + 2 tsp ground black pepper

1 jalapeno pepper, cored (seeds removed) and minced

1/2 red bell pepper, diced small (1 cm cuts)

1 large russet potato, chopped into 1/2 inch cubes (Sub: red potatoes for a less starchy mix)

1 14-oz can of coconut milk, room temperature and shaken before opened

5 cups vegetable broth (Sub: use vegetable bouillon to make the broth, according to package)

2 tsp lime juice

1/4 red onion, diced small (1cm cuts) *optional

1/2 red bell pepper, diced small (1 cm cuts)

1 green onion, diced small *optional

3 sprigs cilantro, chopped with stems


Heat coconut oil in dutch oven or soup pot, over medium-high heat.

Add potato, sautee for 3 mins. Add corn. Sautee for 2-3 minutes, or until corn smells fragrantly.

Add peppers, garlic, ginger, salt, pepper. Continue to simmer for 3-4 minutes or until potatoes begin to soften.

Whisk in coconut milk, until completely blended. It may curdle, don't worry! Although, if you whisk it in at room temperature, it's less likely to curdle.

Add broth and lime juice. Reduce to simmer for 15 mins, or until juices thicken and potatoes soften.

Serve in large bowl, top with cilantro, red pepper, and green onion. Enjoy!

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