It’s finally soup season again! I love me a good corn chowder, it’s so hearty and comforting. The sweetness from the corn and spice from the peppers are such a great flavor combo. I added a Caribbean twist on this classic chowder - made with curry powder and coconut milk, finished with habanero garlic oil! And it's vegan!
The warming flavors that come from the curry powder just make this soup extra cozy and the coconut milk helps elevate the corn flavor. The aroma that will fill your kitchen will have everyone ready to eat! I can’t wait for you guys to try this one!
Curried Coconut Corn Chowder
2 tbsp coconut oil
1/2 yellow onion, diced
1 tbsp minced garlic
1 tsp minced ginger
1/4 cup minced cilantro, packed
1-2 habanero peppers, from chili oil
2 cups sweet yellow corn kernels
2 small red potatoes, diced
1 red bell pepper, diced
2 tbsp curry powder
2.5 cups water
1 cup full fat coconut milk
Salt to taste
Habanero Garlic Oil:
2 habanero peppers, cut in half
5 garlic cloves, smashed
Pinch of paprika (optional, for color)
1 cup light olive oil (not extra virgin, see picture below)
Habanero Garlic Oil
Habanero Garlic Oil: In a small saucepan, add habanero peppers, garlic cloves, paprika (if using) and olive oil on medium-low heat. Once oil starts bubbling, reduce to lowest heat setting, (there should be small bubbles), and simmer for 20 minutes. The garlic or peppers should not brown. Remove from heat and let cool. Once it has cooled, strain oil and store in a jar. Do not discard the habaneros and garlic, crushed them and add it into the soup.
Chowder: In a Dutch oven or other heavy bottomed pot, add coconut oil on medium-high heat. Once hot, add onions and sauté until golden brown. Next add garlic and ginger. Sauté for 1-2 minutes, until the raw smell is gone. Then add minced cilantro. Remove habanero peppers from oil and mince, then add to soup mixture. Give everything a good mix and let it sauté for a few minutes.
Now add corn, bell pepper, potatoes, and stir to coat. Next add the curry powder and sauté for a few more minutes. Add water and salt, then stir and cover with lid, simmer for approximately 8 minutes or until potatoes are fork tender.
Turn heat off, use an immersion blender to blend slightly - about 4-5 good whirs. Alternately, you can pour about two cups into a blender and pulse then pour back into the soup pot. Simmer for 5 minutes while the soup thickens.
Lastly add coconut milk, stir well and simmer for another 5-10 minutes to let the flavors really marry. Serve hot and garnish with hot habanero oil, scallions and fried shallots!