I’m going to keep this short because, you know, it’s October and I’m still talking about corn. On Saturday, my little family went apple picking and we passed farm stand after farm stand advertising corn. It occurred to me, after the fifth one or so, that I had yet to make corn chowder. And even though what I really wanted to make is butternut squash soup, I can’t deny corn when there is corn to be had.
Chances are, if there are still a few ears to be bought where you live, you might want to get right on making this soup and not read a rambling post from me. But a few notes. I love this version. I don’t like super creamy soups so this has just a hint and it comes from puréed corn kernels and coconut milk. Big chunks of potatoes are key, I used some with a lovely pink skin and a while flesh and I kept fishing them out of the pot long after I was full. And I think tarragon is really important here. Basil would be good too if you want to defy me.
One Year Ago: Savory Rugelach
Two Years Ago: Smoky Chard Over Grilled Bread
Three Years Ago: Fruit and Spice Granola
Corn Chowder with Coconut Milk
Dana Treat Original
Serves 4-6
4 ears of corn
1 cup of coconut milk, divided
Olive oil
1 large leek, washed well, trimmed, cut into quarters, and thinly sliced
1 medium carrot, finely diced
1 stalk celery, finely diced
1 tsp. dried thyme
Sea salt and freshly ground black pepper
1 pound red skinned potatoes, scrubbed well, cut into 1-inch chunks
4 cups vegetable stock
2 tbsp. fresh tarragon leaves, coarsely chopped
Shuck the ears of corn and set aside two ears. Cut the kernels off the other two and place the kernels in a blender along with ¾ of a cup of the coconut milk. Add a pinch of salt and purée until smooth. Set aside.
Set a soup pot over medium heat. Add just enough olive oil to coat the bottom of the pot and then add the leeks, carrots, celery, and a large pinch of salt. Stir well, then add the dried thyme. Cook, stirring often, until the vegetables are fragrant and starting to soften, about 8 minutes. Stir in the potatoes and cook for another 3 minutes. Pour in the corn/coconut milk mixture and stir to coat the vegetables well. Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about another 10 minutes.
Cut the kernels off the other two ears of corn. Add to the soup pot and cook for another 2-3 minutes, until the corn is just cooked through. Stir in the remaining ¼ cup of coconut milk. Season to taste with salt and pepper. Serve in soup bowls garnished with tarragon.
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I keep telling myself to resist the corn at the farmer’s market because it’s SO not corn season anymore…but it’s at the FARMER’S MARKET. Who am I to argue with nature?
This sounds so good with the coconut milk and tarragon. Mwah! love.
Comment by Joanne — October 4, 2011 @ 7:04 pm
I make my corn chowder with coconut milk too. So good! And I hope I can find some corn still at the markets, because I’m missing it just a little bit.
Comment by kickpleat — October 5, 2011 @ 4:57 pm
I made this last night for dinner, and it was DELICIOUS! The perfect fall soup for a chilly, rainy day. Thanks for the great recipe!
Comment by Melinda — October 6, 2011 @ 6:15 pm
Looks like a bowl of heaven- it’s 42 degrees here right now and I can’t stop thinking about soup! I’ll be dreaming about this one!
I love following your blog- come over and visit anytime!
Nettie
Comment by Nettie Moore — October 6, 2011 @ 11:53 pm
sounds delish!
Comment by Dagny — October 7, 2011 @ 3:23 am
Your soup sounds lovely! There’s a smattering of snow on the ground (already?!), so nothing sounds better than soup right now. Last winter my favorite soup was a butternut-squash corn chowder, this may give it a run for it’s money.
Do you think frozen corn would make an adequate replacement for fresh?
Comment by Cynthia — October 7, 2011 @ 3:59 am
[…] I don’t know about you, but sometimes when the weather is cool, all I want for dinner is a nice, warm soup or stew. If there’s still fresh corn available where you live, this recipe for Corn Chowder with Coconut Milk sounds like the perfect blend of summer vegetable and autumn comfort food. Dana Wootton uses a pound of red-skinned potatoes in her chowder, so this one should be hearty enough to stand on its own — I might serve it with just some French bread to sop up all the juicy, golden goodness. (Dana Treat) […]
Pingback by No dessert for you! | Smart Living Blog — October 10, 2011 @ 4:15 pm
when i saw this post, i knew this soup would be in my very near future. i made it last night and it was to die for. my three girls devoured it (they are 8,6, and 3) and my husband said he could eat it every night! for the person who asked if frozen corn would work, i used half fresh and half frozen corn because i didn’t have enough. it worked great, but i did microwave the frozen corn that was going in the blender so it would puree better.
i doubled the recipe because i could tell it was a soup i’d want a ton of leftovers of and i was SO right. i couldn’t wait to have a big bowl for lunch today. another winner by dana! thank you! i will definitely be reposting on my blog!
Comment by meredith — October 12, 2011 @ 6:21 am
Yumm I love all forms of corn chowder and your version looks delicious!
Comment by Ashley — October 26, 2011 @ 5:43 pm
[…] I did make a delicious corn chowder for dinner last night (recipe here), I must say that soup is incredibly uninteresting/unappetizing to photograph (or at least it is […]
Pingback by Monday Menu: Cocktail Edition « no time to sew — November 9, 2011 @ 4:42 am
Hi Dana,
Is there a sub for coconut milk that would work well in this recipe?
Comment by Sara — June 27, 2012 @ 5:15 pm