Corn Chowder Recipe. Two Ways!

It has been really hot here for weeks now! My fiancé and I are both big fans of soup. On Wednesday, we were after a light, refreshing soup for our lunch. Now that we have our baby boy on board it also needed to be quick and easy to prepare. And vegan of course!

We were inspired by The Vedge Creamy Corn Chowder Recipe. However we wanted a simpler, lighter version more suited to the sunny weather. Given that we both like hot food, we thought we’d spice it up a bit.

Corn Chowder Thai Style

We have a wonderful corner store down the road that sells big bunches of fresh coriander for a mere 30 pence (which is about 40c for our friends across The Pond). The bunches are so generous that they last us the whole week. When we buy the coriander, we place the bunch in a glass of water to keep it nice and fresh. We couldn’t resist adding a sprinkling of our favourite herb to this soup to give that Asian influence.

Here I present two versions of Corn Chowder. A super-easy spicy Mexican Corn Chowder, plus an aromatic Thai Corn Chowder, seasoned with Tom Yum and coriander (cilantro). Both have a vibrant array of colours and are perfect for a light lunch or served as a summer’s day appetiser.

Spicy corn chowder

However, first off a little about the origins of chowder. Chowder is a classic New England soup. It has a rich history, dating back to at least the sixteenth century. According to History Press Blog, chowder even gets a mention in Herman Melville’s novel, Moby Dick.

The word chowder is thought to originate from the French chaudiere, the cauldron or stock pot in which the first settlers cooked their soup. The original chowder was a far cry from our own. The were no potatoes. Or dairy. Potatoes had yet to make the final leg of their journey from Europe to North America. While, the original creamy broth was thickened with crushed ship’s biscuits.

Nutrition bonus

Sweet corn and bell peppers are rich in lutein and zeaxanthin, both of which promote healthy vision. Additionally, according to a study by Dewanto et al (2002), cooked sweet corn is one of the best sources of ferulic acid. Ferulic acid has wide ranging health benefits, including anti-imflamatory properties, as well as providing protection against diabetes, heart disease and cancer. Happily corn is also high in folate, with a cupful of corn containing around 20% of your daily requirement.

Coconut oil soup recipe

Both recipes call for coconut oil. We recommend coconut oil as it is rich in “good” medium chain fatty acids. If you chose unrefined coconut oil, the soup will have a delicious, subtle coconutty flavour; refined coconut oil is flavourless. If you would like to know more about the benefits of coconut oil, please see this article. 

First Way: Creamy Corn Chowder Thai Style!

This Thai Corn Chowder is super-quick and easy! The creamyness of the cashews and coconut is perfectly balanced by the aromatic coriander and the tart, hot and spicy tom yum. This recipe is reminiscent of the traditional Thai Tom Khaa Soup, which is made with coconut milk.

The Tom Yum Paste in this recipe can be found in Asian stores or larger supermarkets. 

Makes 2 generous servings

Creamy Corn Chowder Soup Recipe

Ingredients:

  • half a cup of cashews, soaked in boiling water
  • two medium potatoes
  • half a medium red bell pepper
  • one medium red onion
  • two garlic cloves
  • one tablespoon of coconut oil
  • one cup of corn kernels
  • half a vegetable stock cube or equivalent (I use Marigold Vegan Swiss Bouillon)
  • 3 to 4 cups of your favourite unsweetened dairy-free milk (I use Koko, which is made from coconuts)
  • one quarter cup of Nutritional Yeast Flakes
  • one tablespoon of Tom Yum Paste
  • a small handful of coriander (cilantro)

Instructions:

1. Firstly, cover the cashews with boiling water and leave to soak.

2. Cut the potatoes into half inch cubes and gently simmer for 5-10 minutes until cooked.

3. Whilst the potatoes are cooking, chop the onion, bell pepper and garlic. The garlic needs to be chopped finely but you can leave the onion and bell pepper as a medium dice.

4. Place the coconut oil in a large saucepan over a medium heat. Once the coconut oil is melted, add the onion and garlic, saute for approximately 3 minutes until translucent. Then add the bell pepper and cook for a further 3 minutes.

5. Next, drain the soaked cashew nuts. Add the cashew nuts, dairy free milk, tom yum paste and half of the potato cubes to a blender and blend until smooth.

6. Pour the blended mix into the saucepan with the veggies in. Add the nutritional yeast flakes, corn, rest of the potato cubes, stock and a small handful of chopped coriander. Stir and gently simmer for 5-10 minutes before pouring into bowls and serving.

Like the look of this soup? Why not check out my other Recipes!

Second Way: Mexican Corn Chowder Soup!

This Mexican Corn Chowder recipe has a lovely gentle heat, provided by the garlic and chilli flakes. Smoked paprika adds a delicious smoky accent, reminiscent of the Deep South.

Corn Chowder Soup Ingredients

Makes 2 generous servings

Ingredients:

  • half a cup of cashews, soaked in boiling water
  • two medium potatoes
  • half a medium red bell pepper
  • one medium red onion
  • two garlic cloves
  • one medium red dried chilli, finely chopped or one teaspoon full of chilli flakes
  • one tablespoon of coconut oil
  • one cup of corn kernels
  • one vegetable stock cube or equivalent (I use Marigold Vegan Swiss Bouillon)
  • 3 to 4 cups of your favourite unsweetened dairy-free milk (I use Koko, which is made from coconuts)
  • one quarter cup of Nutritional Yeast Flakes
  • half a teaspoon of smoked paprika

Instructions:

1. Firstly, cover the cashews with boiling water and leave to soak.

2. Cut the potatoes into half inch cubes and gently simmer for 5-10 minutes until cooked.

3. Whilst the potatoes are cooking, chop the onion, bell pepper and garlic. The garlic needs to be chopped finely but you can leave the onion and bell pepper as a medium dice.

4. Place the coconut oil in a large saucepan over a medium heat. Once the coconut oil is melted, add the onion and garlic, saute for approximately 3 minutes until translucent. Then add the bell pepper and cook for a further 3 minutes.

5. Next, drain the soaked cashew nuts. Add the cashew nuts, dairy free milk, paprika and half of the potato cubes to a blender and blend until smooth.

6. Pour the blended mix into the saucepan with the veggies in. Add the nutritional yeast flakes, corn, rest of the potato cubes, stock and chilli flakes. Stir and gently simmer for 5-10 minutes before ladling into bowls and serving.

Mexican corn chowder

Want some more sumer inspiration? Why not check out my other Recipes!

References

Dewanto et al (2002) Processed Sweet Corn Has Higher Antioxidant Activity J. Agricultural Food and Chemistry 50 (17) p4959-4964

The History Press Blog (2013) Antique Eats: A History of Chowder Whets the Appetites of Summer Festival Gowers http://www.historypressblog.net/2012/06/08/antique-eats-a-history-of-chowder-whets-the-appetites-of-summer-festival-goers/ <accessed on 19/07/13>

About lexieloulou

Fresh and inspiring food blogger. Excited mummy to be.
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2 Responses to Corn Chowder Recipe. Two Ways!

  1. I love hot soups, too! Your spicy corn chowder sounds delicious and I love how you use cashews in the soups!

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