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5 from 1 vote

Creamy coconut corn chowder

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Servings: 2
Author: Becca Heyes


  • 1 tbsp oil
  • 1/2 onion finely diced
  • 3 cloves garlic minced
  • 1 stick celery finely diced
  • 1 mild red chilli finely diced
  • 1/4 tsp chilli powder
  • 300 g corn kernels I used tinned
  • 250 ml vegetable stock
  • 100 ml coconut milk
  • 4 tbsp fresh parsley chopped


  • Heat the oil in a large saucepan, and add the onion, garlic, celery and red chilli. Cook over a medium-low heat for 5-10 minutes, until soft.
  • Add the chilli powder and corn, and cook for a further minute or two before pouring in the vegetable stock.
  • Use an immersion blender to roughly blend the soup - it's best if you leave some parts chunky. Add the coconut milk, and bring to a gentle simmer. When the soup is piping hot, serve it with plenty of fresh parsley.