Indian Corn Chowder

Experience a burst of bold flavors with this Indian Corn Chowder, a comforting fusion of classic chowder and vibrant Indian spices. Creamy coconut milk, sweet corn, and tender Yukon gold potatoes form the luscious base, while aromatic cumin, coriander, turmeric, and fresh ginger infuse each bite with warmth and depth. Green chilies provide a customizable kick, balanced by a splash of zesty lime juice and a garnish of fresh cilantro. With a balance of creamy and chunky textures achieved through partial blending, this dairy-free chowder is perfect as a hearty vegetarian meal or flavorful appetizer. Ready in under an hour, it’s an ideal dish for busy weeknights or cozy evenings.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion (chopped)
• 4 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 small green chilies (finely chopped, adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 4 cups fresh or frozen corn kernels
• 2 medium Yukon gold potatoes (peeled and diced)
• 4 cups vegetable broth
• 1 cup coconut milk
• 0.25 cup cilantro (chopped, for garnish)
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a large pot, heat the butter and olive oil over medium heat until the butter is melted.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 1-2 minutes until fragrant.

Step 4

Add the ground cumin, ground coriander, and turmeric to the pot. Stir well to evenly coat the aromatics with the spices.

Step 5

Add the corn kernels and diced potatoes to the pot. Stir to combine and allow the vegetables to absorb the spices for 2-3 minutes.

Step 6

Pour in the vegetable broth, stirring to deglaze the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 7

Cover and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 8

Using an immersion blender, puree part of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer about half the soup to a blender, puree, and then return it to the pot.

Step 9

Stir in the coconut milk, lime juice, salt, and black pepper. Simmer for an additional 5 minutes to let the flavors meld.

Step 10

Taste and adjust the seasoning as needed. Ladle the soup into bowls and garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	2639.4 grams (2639.4g)

Amount per serving	% Daily Value*
Calories	1842

Total Fat 57.60g	74%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 4.20g
Cholesterol 62mg	21%
Sodium 4795mg	208%
Total Carbohydrate 319.20g	116%
Dietary Fiber 43.90g	157%
Total Sugars 92.50g
Protein 54.10g	108%

Vitamin D 0IU	0%
Calcium 335mg	26%
Iron 15mg	84%
Potassium 6164mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 10.8%

Carbs: 63.5%