Sunday, September 18, 2016

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 comments:

Michelle said...

The pairing of the sweet potato and coconut milk sounds delicious.

Gloria Baker said...

This look delicious Velva !!

That Girl said...

Yes yes yes! I always keep a can of coconut milk in the pantry!

Angie Schneider said...

I love the combo of sweet potato and coconut milk..the chowder looks really comforting and tasty!

Tina said...

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.

Rhodesia said...

Mmm that is making my mouth water, wow bet that is good. Have a good week Diane

grace said...

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!

Karen (Back Road Journal) said...

A perfect meal as we change seasons…the soup sounds delicious.

Kitchen Riffs said...

It's definitely soup season. Had some last night, as a matter of fact! Not this one, though -- gotta try it soon. SO good! Wonderful recipe -- thanks.

~Lavender Dreamer~ said...

We always eat more soups in the Fall and winter months. And we love corn chowder. I'm sure the coconut gives it an interesting flavor. Thanks for the recipe!

berl's stuff said...

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.

London Kitchen Diaries said...

Completely agree - coconut milk is a great base for soups. Looks delicious and a lovely start to the new season :-)

Miriam
www.londonkitchendiaries.com

Cheri Savory Spoon said...

Hi Velva, what an amazing soup you put together, love the coconut milk base. I bet this taste wonderful!!

Pam said...

Great dish, Velva! It looks delicious! It's cooling off here and this will be a great chowder to try. Thanks for sharing!

SavoringTime in the Kitchen said...

Your soup looks so good, Velva. Love the addition of the coconut milk - something I have not tried yet!

Linda said...

Velva, this looks absolutely scrumptious! Thank you so much for sharing.

lisa is cooking said...

I've been loving corn chowder as we move into fall. And, this looks like a great one! Coconut milk is so good with sweet potato too.

Catherine said...

Dear Velva, The soup season is definitely here! The weather seems to have gotten cold so quickly.
This sounds hearty and real good.
Have a great weekend. xoxo Catherine

Catherine said...

Dear Velva, The soup season is definitely here! The weather seems to have gotten cold so quickly.
This sounds hearty and real good.
Have a great weekend. xoxo Catherine

Rambling Tart said...

Oh yum! I haven't had corn chowder in ages. It sounds so good as clouds roll in on our farm. :-)

Chris said...

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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