Smoky corn chowder has hopped a plane to somewhere warm where spice hangs in the humid air, with a splash of coconut milk. I wanted to keep the original flavors (and not make it too curry-ish) but just thought the corn/coconut combo would be amazing together. The smoky bacon and savory flavors keep it from being too sweet, and the little pop of ginger just brings everything together. This is sure to wake up your kitchen from the cold daze of winter.
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Smoky Coconut Corn Chowder
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy corn chowder gets a smoky twist with bacon and a hint of coconut. Ginger adds a surprising warmth—perfect for chilly evenings.
Ingredients
- 3 slices bacon
- 0.5 cups (118 ml) yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 0.5 tsp paprika
- 0.25 tsp grated ginger (optional)
- 20 oz (567 g) bags of organic frozen corn
- 3 cups (710 ml) chicken broth
- 1 cups (237 ml) coconut milk, stirred well
- salt and pepper
- parsley (optional)
Instructions
- In a Dutch oven or large pot, over medium-high heat, add 3 strips of bacon and cook until crispy, rendering the fat. Remove the bacon and set aside on a paper towel; leave the fat in the pot.
- Add the chopped onion to the bacon fat and cook until slightly translucent. Add the bell pepper and garlic; cook for 5–7 minutes, until the peppers have softened. Stir occasionally.
- Add the paprika, corn, ginger, coconut milk, and chicken broth. Stir well and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add about half the soup to a blender and puree until smooth, using a towel to hold down the lid. Add the pureed soup back to the remaining soup and stir well. Season with salt and pepper to taste.
- Serve in bowls, garnished with the crispy bacon and parsley.
Notes
- For a richer flavor, use full-fat coconut milk.
- If you don’t have fresh ginger, omit it or substitute with 1/4 teaspoon ground ginger.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
Can I use frozen corn instead of fresh for this chowder?
Frozen corn works well and is often more practical. No need to thaw it first; just add it directly to the pot and it will cook through quickly. 
What gives the chowder its smoky flavor?
Smoked paprika or chipotle is typically what provides the smokiness in a smoky coconut corn chowder. Start with the amount called for and taste before adding more, since it can become overpowering quickly.
Is coconut milk or coconut cream better here?
Full-fat coconut milk gives a good balance of richness and body without being too heavy. Coconut cream will produce a richer, thicker result if you prefer that, but the soup may need thinning with a little broth.
