Vegan Coconut Corn Chowder with Chiles & Lime

VEGAN LOW-CALORIE NO ADDED GLUTEN UNDER 30 MINUTES KID FRIENDLY DAIRY FREE ONE POT MEAL HEALTHY OPTIONAL SPICE NUTRITIOUS CLIMATARIAN

What's cooking

Creamy, complex, and comforting, chowder is a one-pot wonder. Here, we use coconut milk and fresh, flavorful vegetables for our tropical-inspired vegan version. Onions and peppers sauté along with garlic, ginger, and serrano chili to create a dynamic base to which we add potatoes and corn. Coconut milk is naturally sweet and creamy and creates a robust soup which needs only a final sprinkling of cilantro and a squeeze of lime.

Shared with you by: Mary Morawetz

SERVING TIME

20 - 30 minutes

LEVEL

easy

NUTRITION PER SERVING

Calories 650, Fat 39, Proteins 11, Carbs 72

ALLERGENS

Tree Nuts. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

View ingredient information

What we send

2 Yukon gold potatoes

1 bell pepper

1 yellow onion

1 oz fresh ginger

garlic

1 serrano pepper

5 oz corn

13.5 oz can coconut milk

¼ oz fresh cilantro

1 lime

What you'll need

olive oil

kosher salt & ground pepper

sugar

What you'll use

medium Dutch oven or pot with lid

Our veggies come straight from the farm, so please wash them before cooking.

Cooking tip

Before cutting the lime, place it on a flat surface. Roll it a few times under the palm of your hand using medium pressure. This helps loosen up the inside so you have more juice to squeeze!

Cook this recipe in 6 simple steps

Prep ingredients

1. Prep ingredients

Scrub potatoes, then cut into ½-inch pieces. Halve bell pepper, discard stem and seeds, then cut into ½-inch pieces. Finely chop onion. Finely chop 2 teaspoons each of ginger and garlic. Thinly slice half of the serrano chili, then finely chop the rest (remove seeds for less heat).

Start chowder

2. Start chowder

Heat 1 tablespoon oil in a medium Dutch oven or pot over medium. Add onions, peppers, and a pinch of salt; cook, stirring, until softened, 3–4 minutes. Add garlic, ginger, and finely chopped serranos; cook, stirring, until fragrant, 1–2 minutes.

Simmer chowder

3. Simmer chowder

To same pot, add potatoes and corn; cook, stirring, until slightly softened, 2–3 minutes. Stir in coconut milk and 1 teaspoon each of salt and sugar; bring to a boil. Cover, reduce heat to low, and simmer until potatoes are tender, about 10–15 minutes.

Prep cilantro & lime

4. Prep cilantro & lime

Meanwhile, coarsely chop cilantro. Cut lime into 4 wedges.

Finish chowder

5. Finish chowder

Squeeze juice from 2 lime wedges into chowder. Season to taste with salt and pepper.

Serve

6. Serve

Serve coconut corn chowder with sliced serranos and cilantro sprinkled over top. Serve with remaining lime wedges for squeezing. Enjoy!