On Fridays I wander down to my local farmer’s market, which is a hodge podge of booths set up in a grocery store parking lot. While small, the community atmosphere draws me in as does the rainbow colored produce and fresh baked bread. It’s only open mid-May through September so I make sure to visit as frequently as possible before the season ends.
Last week when I was there, the choices where overwhelming – heirloom tomatoes, blackberries, raspberries, blueberries, sweet yellow corn, peaches, cantaloupe and plums. It was enough to make my head spin. Although, I’m not complaining by any means. I will sorely miss the variety when winter comes.
After much hemming and hawing, I settled on four ears of buttery yellow corn, a large Walla Walla onion and a head of garlic. I had no plans to make soup because it was almost eighty degrees outside, but three days later a welcoming reprieve of clouds rolled in.
This Sweet and Spicy Corn Chowder is simple in ingredients, dairy free and taste like dinners on the back deck as smoke from the BBQ wafts in the air.
Usually, chowders have potatoes or bell peppers, but I wanted the corn to shine and shine it did. Once that first spoonful hits your tongue, you will be amazed how creamy the soup is, despite the fact there is no dairy to speak of.
Shucked corn cobs are simmered in coconut milk and chicken stock, producing a silky broth with a spicy edge, thanks to the roasted red chili paste. The two kinds of corn kernels, fresh and roasted, give this Sweet and Spicy Corn Chowder it’s complexity. Enjoy!
If you decide to take a chance on this Sweet and Spicy Corn Chowder, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 tablespoon unsalted butter
- ½ large yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon roasted red chili paste
- ¼ teaspoon smoked paprika
- 2 13.5 oz. cans light coconut milk
- 1½ cups chicken stock
- 2 ears of sweet yellow corn, kernels removed from the cob and cob reserved
- 2 cups frozen roasted corn kernels
- Melt butter in a heavy bottom pot and add onion and minced garlic. Lower the heat to medium low, sauté until onion is soft and translucent. Mix in roasted red chili paste and smoked paprika.
- Add coconut milk, chicken stock, and both types of corn kernels. Break the reserved cobs in half and place into pot. Season with salt and adjust to your liking. I added a touch more roasted red chili paste.
- Simmer covered for about 30 minutes.
- Remove corn cobs from soup and serve!