📝 About This Recipe
This vibrant chowder reimagines a classic American comfort food through a tropical, heart-healthy lens. By swapping heavy cream for luscious coconut milk and using a blend of aromatics and spices, we achieve a deep, savory profile without the need for excess salt. Each spoonful offers a beautiful balance of naturally sweet corn, velvety potatoes, and a hint of smoky heat, making it a sophisticated choice for those mindful of their sodium intake.
🥗 Ingredients
The Aromatics
- 2 tablespoons Unsalted Butter (or extra virgin olive oil for a vegan option)
- 1 Yellow Onion (finely diced)
- 2 pieces Celery Stalks (small dice)
- 1 Red Bell Pepper (seeded and finely diced)
- 4 pieces Garlic Cloves (minced)
The Body
- 4 cups Sweet Corn Kernels (freshly cut from the cob or frozen/thawed)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 3 cups Low-Sodium Vegetable Broth (look for 'No Salt Added' labels)
- 1 can Full-Fat Coconut Milk (13.5 oz, unsweetened)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 1 teaspoon Smoked Paprika (adds a 'bacon-like' smokiness without the salt)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden color)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
For Garnish
- 2 tablespoons Fresh Chives (snips)
- 1 Lime Wedges (for a bright acidic finish)
- 1 pinch Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the unsalted butter.
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2
Once the butter has melted and is shimmering, add the diced onion, celery, and red bell pepper. Sauté for 6-8 minutes until the vegetables are soft and the onions are translucent.
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3
Stir in the minced garlic, smoked paprika, and turmeric. Cook for just 60 seconds until the spices become fragrant, being careful not to burn the garlic.
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4
Add the cubed potatoes and 3 cups of the corn kernels to the pot. Stir well to coat the vegetables in the aromatic spice mixture.
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5
Pour in the low-sodium vegetable broth and add the fresh thyme. Increase the heat to medium-high and bring the liquid to a gentle boil.
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6
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
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7
While the soup simmers, take the remaining 1 cup of corn and pulse it in a blender with 1/2 cup of the coconut milk until mostly smooth. This creates a natural thickener.
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8
Stir the corn-coconut puree and the remaining coconut milk into the pot. Let it simmer uncovered for another 5-10 minutes to allow the flavors to meld and the texture to thicken.
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9
For a creamier consistency, use an immersion blender to partially blend the soup directly in the pot—just 2 or 3 quick pulses is enough to keep plenty of chunky vegetable texture.
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10
Season with plenty of freshly ground black pepper. Taste the chowder; the sweetness of the corn and the acidity of the lime (added at the table) will compensate for the low sodium.
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11
Ladle the hot chowder into bowls and garnish with fresh chives and a pinch of red chili flakes if desired.
💡 Chef's Tips
For the best flavor, use fresh corn and save the cobs to simmer in the broth for 10 minutes before adding other ingredients; this extracts 'corn milk' for a deeper taste. If using frozen corn, roast it in a dry pan for 5 minutes before adding to the pot to get a charred, smoky flavor. To keep sodium low, use acids like lime or lemon juice to brighten the dish instead of reaching for the salt shaker. Yukon Gold potatoes are preferred over Russets because they hold their shape better and provide a naturally buttery texture. If the soup is too thick, add a splash more broth; if too thin, mash a few more potatoes against the side of the pot.
🍽️ Serving Suggestions
Serve with a side of warm, crusty low-sodium sourdough bread for dipping. Pairs beautifully with a crisp arugula salad tossed in a lemon-tahini dressing. Add a swirl of sriracha or hot sauce for those who enjoy a spicy kick. Accompany with a glass of chilled sparkling water infused with cucumber and mint. A topping of diced avocado adds even more healthy fats and creaminess to each bite.