Like chowder? Try this salmon corn chowder recipe.
- Cook Time
- Prep Time
- 2 large ears corn, husked
- 1 tsp coconut oil
- 1 cup finely diced celery (about 4 stalks)
- 1 bunch green onions, thinly sliced on the diagonal, light and dark green parts divided
- 3 cloves garlic, minced
- 1/2 tsp sea salt, divided
- 1/8 tsp ground white or black pepper
- 3 cups low-sodium chicken broth
- 1 cup full-fat coconut milk
- 2 boneless, skinless chicken breasts (about 14 oz), diced
- 1/2 sweet potato (about 5 oz), peeled and diced
- 1/2 cup thinly sliced fresh basil
- 1/4 cup unsweetened coconut flakes (or shredded coconut), toasted
- Cut kernels from corn, reserving cobs. In a large saucepan, heat oil on medium. Add corn kernels, celery and light parts of onions and cook, stirring often, until celery and onions are translucent, 6 to 8 minutes. Add garlic, ¼ tsp salt and pepper and cook, stirring, until fragrant, about 30 seconds.
- Meanwhile, snap reserved corn cobs in half. In a separate saucepan, bring corn cobs and broth to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Strain through a fine mesh sieve into corn kernel mixture; discard corn cobs. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until corn kernels are tender, 8 to 10 minutes.
- Using a slotted spoon, transfer about 1 cup of the corn kernel mixture to a blender; add coconut milk and purée until smooth.
- Stir chicken and sweet potato into broth mixture. Increase heat to medium, cover and cook, stirring occasionally, until chicken is cooked through and sweet potato is tender, 3 to 5 minutes.
- Stir in coconut milk mixture and cook until heated through. Remove from heat and stir in dark green parts of onions, basil and remaining ¼ tsp salt. To serve, top with coconut flakes.
- Serving Size: 1/4 of recipe
- Calories: 375
- Carbohydrate Content: 25 g
- Cholesterol Content: 72 mg
- Fat Content: 18 g
- Protein Content: 31 g
- Saturated Fat Content: 14 g
- Sodium Content: 388 mg
- Sugar Content: 7 g
- Monounsaturated Fat Content: 2 g
- Polyunsaturated Fat Content: 1 g