Sweet summer corn, rich coconut milk and flavorful Thai spices go into this spicy red curry corn chowder.
I definitely have a love-hate relationship with summer. On the one hand, I'm not into the heat. Warm, seventy degree spring temperatures are great. 90% humidity and 90 degree temperatures are yuck. Also, bugs love me. I don't even have to go outside to get eaten alive by mosquitoes. On the other hand, the extra daylight definitely agrees with me. Also, I'm all about the food.
I finally got some vegetable plants in the ground, so it looks like my 2015 vegetable garden is a go. In fact, I've already got a little blossom on my Japanese eggplant plant, and a little green baby plum tomato just starting to spring forth. I was totally on the fence about whether or not I wanted to put forth the effort this year, but I'm glad I decided to go ahead with it. I really enjoyed running out to the back yard on a daily basis last year to pick pieces of my lunch, and I'm looking forward to doing it again this year.
I'm not growing corn in case you were wondering, (do people even grow corn in their home gardens?) and I'm also not growing onions, but just about every other piece of produce (herbs and peppers) found in this soup should be ripe for picking in a couple of months. That's actually a pretty big deal for the blog, because at least once a week I get started on a recipe, only to realize I'm missing a crucial ingredient, which usually means putting a halt on things and sending my husband off the the grocery store or rushing there myself. It can also lead to panicky situations if it's late in the day and approaching that critical daylight level where food photos become virtually impossible. Hopefully I'll be able to run to the backyard for my missing ingredients on occasion.
This is the summer soup. I see a lot of corn chowder recipes circulating during the summer, which totally makes sense, with fresh corn being readily available in those months. I always think of corn chowder as being rich and wintry though. Know what I mean? This corn chowder, while still sweet, delicious and comforting, is perfect for summer. It gets just a bit of richness from coconut milk, which is beautifully complimented by fresh garden herbs and the flavor of some flaming hot Thai red curry paste.
More Vegan Corn Recipes to Try
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Thai Red Curry Corn Chowder
For the Corn Chowder
- 1 tbsp. olive oil
- 1 small or ½ large red onion diced
- 3 cups vegetable broth
- 1-14 oz. can coconut milk
- 4 cups fresh or frozen sweet corn kernels about 4-5 ears
- 2-4 tbsp. red curry paste or to taste (store bought or homemade)
- 1 red bell pepper diced
- salt and pepper to taste
- fresh cilantro
- fresh basil
- sliced scallions
- hot sauce
Place olive oil in large saucepan or Dutch oven over medium heat. When hot, add onion and sauté until softened, about 5 minutes.
Add broth, coconut milk, corn and curry paste. Bring to a simmer and allow to cook, stirring occasionally, until corn kernels are tender, about 15 minutes for fresh corn, a bit less for frozen.
Working in batches, blend about half of soup in food processor of blender. Transfer back to pot and stir in red bell pepper. Bring back to a simmer and allow to cook just until peppers are tender, about 3 minutes. Season with salt and pepper.
Ladle into bowls and top with cilantro, basil, scallions, and/or hot sauce.
Alyssa - This looks fantastic! I've been thinking about making a corn chowder for the past few weeks. I'm off to the Farmers' Market in a bit and you've given me the inspiration! And the coconut milk & thai curry paste - brilliant! You rock!
Alissa Saenz says
Awesome! Thanks so much, Matt! I hope you enjoy it as much as I did. :)
I made this last week and it was fantastic. I added some frozen spinach because spinach. The flecks of green in a bowl of red and yellow was just beautiful. And the leftovers a couple of days later were even better.
Alissa Saenz says
Awesome! I was thinking this would be a good one for experimenting with different veggie additions. Spinach sounds like an excellent idea - thanks Carla!
Ana @ Ana's RocketShip says
This looks soooooooooo yummy. I guess summer's almost over now.... but maybe this will stand in as an awesome early autumn soup? Although it looks like it would be perfect all year round....
Alissa Saenz says
This would definitley be nice in the cooler months! You could use frozen corn any time fresh isn't available. :)
This was amazing!! I don't often repeat a recipe but I'm about to make this for the third time! So delicious and easy!!