Sweet Potato Coconut Corn Chowder

Sweet Potato Coconut Corn Chowder

Warms the heart, the belly, and the soul. It doesn’t get any better than this. Easy to make and absolutely delightful to eat.

[recipe servings=4 time=25 Minutes difficulty=medium]



(optional, you can substitute with store-bought or homemade vegetable broth):

4 Ears of Corn, Kernels Removed

2 Garlic Cloves, Gently Smashed

1 Teaspoon Peppercorns

1 – 2 Whole Chile Peppers

2 Carrots, Chopped into 3 pieces

1 Small Onion, Halved

1 Celery Stalk, Chopped into 3 Pieces

Fresh Cilantro

1 Inch Fresh Ginger, Peeled




1 Tablespoon Olive Oil

1 Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Minced Fresh Ginger

2 Medium Sweet Potatoes, Peeled and Diced
(about 8-10 oz)

Salt and Pepper, to Taste

Kernels from 5 Ears of Corn

2 Makrut Lime Leaves (optional)

1 (15-ounce) Can Full-Fat Coconut Milk

2 Cups Corn or Vegetables Stock

1 Teaspoon Fish Sauce

2 Limes

Fresh Cilantro, for Garnish

Red Pepper Flakes, for Garnish





  1. Add all
    ingredients to a large stockpot. Cover with cold water, bring to a boil,
    reduce to a simmer and cook for 1 hour. Strain. Extra stock can be frozen
    for up to 3 months.




  1. Heat the
    olive oil in a large stockpot over medium heat. When the oil is hot, add
    the onions, reduce heat to medium-low cook for about 5 minutes, until
  2. Add the
    garlic and ginger and cook for 1 minute, until fragrant.
  3. Add the
    sweet potatoes, corn kernels (reserving 1 cup raw), makrut lime leaves (if
    using), coconut milk, 2 cups of corn or vegetable stock, and fish sauce.
  4. Bring to a
    simmer, reduce heat and simmer until potatoes are fork-tender, 7-10
    minutes. Turn off the heat. 
  5. Let the soup
    cool slightly and remove makrut lime leaves. Use an immersion blender or a
    regular blender to purée the soup to your desired thickness.
  6. Stir in
    reserved corn kernels and lime juice, starting with 1 lime and adding more
    to taste. Season with salt and pepper and garnish with cilantro and red
    pepper flakes if you like.



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