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Garden Corn Chowder With Basil & Chives

June 17, 2013 101 Comments

Serves 6
Total time: 40 minutes || Active time: 20 minutes

Garden Corn Chowder

For a girl that lives in Nebraska now, I sure don’t post enough corn recipes! And I must reallllly love corn chowder because there’s a different recipe for it in three of my books.

What I dig about this version, is that you really can dress it up or down for any season. It being almost summer and me with a freshly sprung garden, I like to run out and snip whatever fresh herbs call out at me. In this case, basil and chives. A few radishes poking their heads out? Well, great, let’s slice ‘em up and throw ‘em on!

I find that coconut oil and coconut milk give this chowder a heavenly richness while providing the perfect backdrop for all that corn flavor. The chowder is thick, rich and creamy with nice chunks of potato and carrot, and a little lime juice to give it a bit of ZING. It’s filling, yes, but also fresh and summery. I like a big pinch of red pepper flakes for some spice, but you can suit to taste. A jalapeno might be nice if you’ve got some around. Some chopped fresh tomato when they become ripe.

In the summer, serve with a salad (this Garlicky Zucchini Ribbon Salad, maybe?) and in the colder months, serve with a sandwich or just a nice crusty hunk of bread. Maybe a Banh Mi? It really can be a soup for all seasons.


Notes

~ This recipe uses a method that really makes corn chowder shine: let the corn cobs stew in the pot. They hold lots of maize-y flavor, so don’t let ’em go to waste. At the end, you remove the cobs and only your delicious soup knows they were ever there. I suppose you can use frozen corn instead, but only if you’re really crunched for time.~ To slice corn from the cob without the corn bouncing all over the place, put the husked corn in a wide bowl and simply use your chef’s knife to slice down each side. The kernels will fall into the bowl. All will be well.

~ Many supermarkets have already husked corn in their produce department! I (shamefully) take that shortcut when I can, because it shaves like 10 minutes off prep time. Maybe more if you’re a little slower than me.

Ingredients

1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
4 cup fresh corn (from 5 to 6 ears)
1/2 lb carrots, peeled and cut into 1/2 inch chunks
1 lb thin skinned potato (like yukon gold), cut into 1/2 inch chunks
4 cups vegetable broth, divided
1 tablespoon corn starch or arrowroot
3/4 cup coconut milk, regular or lite
2 tablespoons fresh lime juice
Salt to taste
Fresh black pepper to tasteTo garnish:
Chopped fresh chives (1/2 cup should do it)
Thinly sliced fresh basil (1/2 cup or so)
Thinly sliced radish
A few extra fresh corn kernels

Directions

Preheat a 4 quart soup pot over medium high heat. Saute onion in oil with a pinch of salt until translucent, about 3 minutes. Add garlic and red pepper flakes and saute for another minute. Add corn and carrots and cook for 3 more minutes or so.Measure one cup of the broth into a measuring cup. Mix in the cornstarch with a fork until dissolved. Set aside.

Add remaining 3 cups of broth to the pot, along with the potatoes. Cover and bring to a boil. Once boiling, break the corn cobs in half and add them to the pot. Lower heat to a simmer and cook for about 15 minutes, or until vegetables are tender. Remove corn cobs. Add remaining vegetable broth and starch mixture, and cook to thicken, about 3 minutes. Add coconut milk, black pepper, salt to taste and lime juice.

Use an immersion blender to blend about half of the soup. If you don’t have an immersion blender (get one!) then transfer about half of the soup to a blender or food processor and puree until smooth then add back to the pot. If the soup is still steaming hot, make sure to either keep the opening on top of your food processor open, or lift the lid often for steam to escape. If steam builds up in a close container it can explode the lid off. Ouch.

Taste for salt and seasoning. Serve garnished with fresh corn kernels, fresh herbs and radishes.

Filed Under: Featured, Gluten Free, Recipe, Recipes Featured, Soups, Stew, Summer Tagged With: basil, carrots, chives, coconut milk, corn, potato

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Reader Interactions

Comments

  1. Lisa

    August 23, 2013 at 1:52 am

    Wow! Wow! Wow! This soup was fantastic. I couldn’t stop eating it and between my little family of four we managed to clear the pot. I served it w/the Garlicky zucchini ribbon salad just as you suggested. This was my very first recipe to cook off of your site and I have to say that I am now hooked! Thanks for making all the tummies in my family happy tonight.

    Reply
  2. Federico

    August 28, 2013 at 8:52 pm

    I had never made or even eaten a corn chowder, but at the market there were some ears begging me to pick them up. I expected something very sweet, which I don’t get off for, if there is nothing else to offset. I added some seitan bacon cubes and omitted starch, chives and radish, and forgot the lime juice, duh. It turned out quite bland the same day, but was terrifically flavoursome the next.

    Reply
  3. Jack H.

    September 6, 2013 at 6:03 pm

    I found this recipe through Tess Wilson’s post on “Food Riot” for using too much zucchini. She says,”The original recipe doesn’t call for zucchini, but when you have 30lbs of zucchini on your counter, YOU USE THAT ZUCCHINI. In everything. I added two huge chopped zucchinis, skipped the carrots, added chickpeas, and found we all liked it better without the lime and basil.” My zuch’s are in the 12″x3″ range and need good recipes, NOW. As a diabetic, I’ll also leave out the potato since I’ll be using Chan Dal, the small, field grade chickpeas. (Higher fiber, better nutrients)

    Reply
  4. grace

    September 7, 2013 at 1:07 am

    love this soup and have served it several times always to rave reviews. it is very forgiving and can take added leftover corn and new herbs to stretch it for several days. i even eat it with spinach as a sort of salad dressing! once i was out of potatoes and used sweet potatoes and it worked just as well. i come to your site and use all your cookbooks, really love the new lower fat direction you are going in (eat to live etc). i just think you are great. i guess i am a fan (blush blush)
    ~grace

    Reply
  5. LeslieJ

    September 8, 2013 at 2:22 pm

    Grabbed some fresh corn, carrots and basil from the farmer’s market and made this lovely chowder last night, and oh, boy! Thanks. Figured it was time to stop lurking at theppk.com and actually make a comment! Love your recipes!

    Reply
    • IsaChandra

      September 8, 2013 at 8:46 pm

      Thank you!

      Reply
  6. Bettina

    September 12, 2013 at 2:53 am

    Making this right now!! One small change is I am leaving out the cornstarch (only cuz I forgot to get some while at the store :()

    Reply
  7. Robin F.

    September 16, 2013 at 2:12 pm

    I really liked this soup…It was light and the fresh herbs and radishes really hit the spot! I served this soup with the Sweet Potato Drop Biscuits from the Appetite for Reduction cookbook. The orange of the biscuits against the soup was really pretty 🙂

    Reply
  8. Lindy tinnin

    September 17, 2013 at 11:50 am

    This soup is amazing! I have made it twice for meat eating friends and they loved it! Thank you so much for the recipe.

    Reply
  9. Anna

    September 22, 2013 at 3:13 pm

    Made this today for Sunday lunch,it was delicious! Thanks for the recipe 🙂

    Reply
  10. Laura

    September 23, 2013 at 12:21 am

    Bought most all ingredients from the farmer’s market this weekend and made the soup today. Delicious! Thanks for a great recipe.

    Reply
  11. Carolyn

    September 26, 2013 at 3:51 am

    Oh, snap it! Made Potato Corn Chowder tonight, my usual recipe, tasted it and it will be fab, but it would have been even fabber with coconut milk and lime. On the list for the next batch.

    Reply
  12. Wendi

    October 24, 2013 at 5:05 pm

    This is seriously awesome. Seriously. I even cheated with frozen corn. Seriously.

    Reply
  13. Mary-Anne Lomas

    November 6, 2013 at 9:17 pm

    I added lentils and celery, wow, this is just outstanding!

    Reply
  14. Ella

    March 11, 2014 at 7:33 pm

    This was so soo good! Just made it for dinner this evening…me and mum both went back for seconds helpings! It tastes so creamy, real comfort food!

    Reply
  15. LC

    April 7, 2014 at 4:20 pm

    I made this last night and it was GREAT! I also added ginger (by accident, actually) but it was delish. Also added a few handfuls of kale for the last 5 minutes. YUM! This will definitely be made all throughout the coming summer when we have fresh produce.

    Reply
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  17. Natalie

    June 15, 2014 at 4:06 am

    Made this delicious soup today. Thanks for the wonderful recipe Isa!

    Reply
  18. Susan

    June 22, 2014 at 9:26 pm

    Excellent! It has become a family favorite. Thank you!

    Reply
  19. Marsha

    July 5, 2014 at 3:30 pm

    I’m going to the farmers market ‘now’ to buy corn to make this!

    Reply
  20. earth activist

    July 14, 2014 at 4:19 pm

    please be aware, non organic corn and potatoes could contain GMOs.

    Reply
  21. Dian

    July 23, 2014 at 1:11 am

    Hi to every one, as I am actually eager of reading this weblog’s post to
    be updated regularly. It contains good material.

    Reply
  22. Brittany

    July 29, 2014 at 3:53 am

    Super duper tasty!! It took wayyy longer than 40 minutes but well worth it. I threw about a cupful of summer peas and a couple chilis from the garden for a nice kick. And I topped it with avacado and a small spoonful of salsa. So so so good! Perfect summertime food. I am eating as I type and going back for my second bowl here soon:) Thank you for the recipe, I love this site!

    Reply
  23. Robin

    August 1, 2014 at 3:08 am

    Does anyone have any pointers about how to get the soup to thicken after adding the corn starch mixture? I followed all the instructions and soup never thickened?

    Reply
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  26. Sophie

    November 9, 2014 at 3:40 pm

    Really, really hits the spot. Also makes incredible leftovers.

    Reply
  27. Carrie

    December 19, 2014 at 11:19 pm

    Could I exchange lemon for the lime?

    Reply
  28. Jessie

    February 27, 2015 at 3:02 am

    One of my new favorite soups! Sooo good!

    Reply
  29. Katie

    June 2, 2015 at 10:47 am

    As a new vegan, I’ve got an annoying allergy to coconut. What do you think would be a good substitute for coconut oil and coconut milk for this recipe?

    Reply
  30. danakscully64

    July 10, 2015 at 3:24 pm

    I made this last night and it was good! The coconut milk I used wasn’t very good, so my soup wasn’t creamy at all. Next time I’ll use a better brand and maybe regular instead of lite. I might even replace some of the broth for more coconut milk. At the very end of cooking it, I added Field Roast Apple Sage sausage and some frozen peas. My husband loved it, keeper recipe!

    Reply
  31. Liz

    November 8, 2016 at 2:04 am

    This corn chowder is BANGIN. I made it for the first time tonight, ate 2 bowls, froze some, and am having some tomorrow for lunch. So, so tasty. Thank you Isa!

    Reply
  32. Ben

    May 26, 2018 at 12:48 am

    101st comment! Woooooo!

    Reply
  33. LJ

    December 16, 2019 at 12:42 am

    I’m just now getting into ppk recipes and this was my first. It’s delightful!! I made a couple changes … I put the basil and chives in the soup, as well as some radishes (instead of using those things as garnish). It came out tasting really good, but I like thick, stew-like soups, so I added some red lentils to the leftovers and now it is perfect 🙂 It tastes better the second day, btw, like most soups do.

    Oh, also, it makes a large batch! I was able to freeze some for later, which is definitely a plus in my book.

    Can’t wait to try out other recipes! So glad I found this site. Thank you!

    Reply
  34. Melissa

    June 30, 2021 at 3:55 am

    Okay this soup is SO GOOD. Thanks for an amazing and easy recipe! I was out of some ingredients so subbed in a can of chickpeas for the potato, and oat milk instead of coconut milk. Also added a chopped zucchini as others suggested. No lime. Can’t wait to try to recipe as written, but even with the edits it was absolutely delicious!

    Reply
  35. Melissa

    September 10, 2021 at 3:33 am

    Thank you for an easy, delicious, and filling soup recipe! 2nd time making this recipe tonight. We’ve been out of potatoes both times, so the first attempt I subbed in a can of chickpeas, and tonight I used a sweet potato. Either option was great!! I think this soup would be a good one to use up leftover veggies, too. Maybe some bell peppers or zucchini? Can’t wait to try out more recipes on your site. Thanks again.

    Reply
« Older Comments

Trackbacks

  1. Kari Eats Garden Corn Chowder | Kari Eats... says:
    May 29, 2014 at 12:57 am

    […] original recipe (found here) also suggests basil and radishes, but the soup was even great without any garnishes. Another […]

    Reply
  2. Veggie of the month-chives | EverGood Farm says:
    June 12, 2014 at 7:27 pm

    […] corn chowder looks […]

    Reply
  3. Garden Corn Chowder - FoodFoni says:
    March 3, 2015 at 11:22 pm

    […] the recipe here – Via: […]

    Reply
  4. Souper Sundays! Week 2 | The Black Radish says:
    October 4, 2015 at 11:33 pm

    […] Garden Corn Chowder With Basil & Chives by Isa Chandra at Post Punk Kitchen Red Lentil Soup With Lemon by Melissa Clark at The New York Times Pumpkin Chili from The Shrinking Kitchen Pea and ‘Ham’ Soup (Smoked Tofu) from Veg Hot Pot […]

    Reply
  5. September – The Spring Asleep says:
    September 4, 2020 at 1:59 am

    […] received some with our grocery order today, and I predict that another batch of this amazing corn chowder will be on the cards in the next day or two.  We first made it a couple of weeks ago and […]

    Reply
  6. Knives Out – Munching Through Movies says:
    May 6, 2021 at 4:18 pm

    […] thickens instead of the usual potato. My previous favourite was Isa Chandra Moskowitz’s garden corn chowder, but its topping of radishes and basil feels too summery. Jones’ has a topping of the […]

    Reply

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