Coconut-Infused Corn Chowder

1. Prepare Corn

Begin by cutting the kernels off the corn cobs. Once the kernels are removed, use the back of a butter knife to scrape down the cobs and collect any milky juices into a bowl. If you are using frozen corn, skip this step.

2. Sauté Aromatics

In a large stockpot, heat the olive oil over medium heat. Add the sliced shallots, minced garlic, ginger, and serrano chile. Sauté for about 3 to 5 minutes, until the aromatics are softened and fragrant.

3. Add Corn and Sauté

Add the corn kernels along with the milky juices to the pot. Sauté them for about 3 minutes until the corn becomes softer and brighter.

4. Add Potatoes and Liquids

Stir in the cubed potatoes, coating them well with the mixture in the pot. Pour in the vegetable broth and the coconut milk, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 8 to 10 minutes, or until the potatoes are tender.

5. Partially Puree Soup

Using an immersion blender, partially puree the soup directly in the pot. This will create a creamy texture while still retaining some chunky bits for added texture. If you do not have an immersion blender, you can transfer a portion of the soup to a blender and puree it before returning it to the pot.

6. Season and Serve

Season the chowder with lime juice and a pinch of kosher salt to taste. Mix well to ensure the flavors are evenly distributed. Ladle the chowder into bowls and garnish with your choice of toppings such as torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges, and additional sliced serrano chiles for extra heat.