Spicy Coconut and Corn Chowder [ 40 min ]
This Spicy Coconut and Corn Chowder is a visual and sensory delight, offering a warming blend of sweet corn and creamy coconut milk enhanced by a touch of spice. It is the perfect meal to enjoy on a chilly evening, providing a comforting balance of flavors with every spoonful. The addition of fresh cilantro and avocado not only adds a burst of color but also a refreshing contrast to the rich, flavorful broth. With its quick preparation and robust taste, this chowder is an excellent choice for those seeking a gourmet meal in minimal time. Enjoy a delicious dinner in less than 40 minutes!
Ingrédients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red red bell pepper, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 3 cups corn kernels (fresh or frozen)
- 1 medium potato, peeled and diced
- 14 oz can coconut milk
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1 medium avocado, diced (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes.
- Add the ground cumin, smoked paprika, and cayenne pepper, stirring for 1 minute until fragrant.
- Mix in the corn kernels and diced potato, followed by the coconut milk and vegetable broth.
- Season with salt and black pepper.
- Bring to a simmer, then cover and cook for 15-20 minutes, until potatoes are tender.
- Use an immersion blender to blend the soup slightly, leaving some chunks for texture.
- Stir in lime juice and fresh cilantro.
- Serve hot, topped with diced avocado.
Nutrition
Serving: 100gCalories: 300kcalCarbohydrates: 36gProtéines: 6gFat: 16gSucre: 8g
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