Spicy Potato Corn Chowder Recipe

I love this soup so much! To start with I love soup and I especially love corn soup, add in a bit of heat and some coconut milk and you know I want a bowl.

This soup is based on a recipe from two of my favourite chefs the Sarno brothers – Chad and Derreck also known as the Wicked Healthy Boys Wicked Healthy | Vegan Recipes by Chefs Chad Sarno & Derek Sarno (wickedhealthyfood.com) These guys are the coolest and they have soooo many wonderful recipes for us all to try.

Now the recipe does take a bit of time and it is so worth it. The flavours are ridiculously delicious! There are really two parts to the recipe – first you make a broth – they call it corn crack – great name as it is addictive. The broth recipe will make extra, I freeze mine and use it as a base for this soup or some other interesting dish that is craving flavour.

The second part is making the actual soup. Pretty simple at this point and you can thank me later.

What you will need to make the Corn Broth

6 large cobs of corn, the fresher the better, remove the husks
3 quarts of filtered water
1 can of coconut milk
1 jalapeño, cut in half and remove the seeds
¼ cup fresh ginger, sliced
8-12 cloves of garlic, flattened with your knife, smash it
10 sprigs of fresh mint
1 bay leaf, will remove at the end
1 teaspoon sea salt
½ teaspoon white pepper
Juice of one lime – save till the end

Mis En Place - Corn Broth — Mis En Place – Corn Broth

Corn cooked in broth ready to have kernels removed

How to Make the Corn Broth

Put a large pot on the stove
Add 3 litres of fresh water and bring to a boil
Add the husked corn and simmer for about 12-15 minutes, remove
Char the corn for a bit of extra flavour. I charred mine by holding the cobs (with tongs) over the flame on my stove. Cool the corn when done.
Remove the corn from the husks with a knife and set it aside for the soup
Throw the cobs back in the water/broth
Add the remaining ingredients except for the lime juice and continue to simmer for another 30-40 minutes
Add in lime juice

Cool and strain with a sieve, you will need 3 cups for your soup. Freeze the remaining broth for another recipe, another day.

Now you are ready to start part two – the Spicy Potato Corn Chowder Soup!

Cooking the broth for the corn chowder recipe

What you will need to make the Spicy Potato Corn Chowder Soup

3 medium Yukon gold potatoes, cleaned and cut into ½ “pieces
10 cloves of garlic, cut into smaller pieces
1 large white onion, diced
3 cups of the Corn Broth
All of the corn that you removed from the cobs (in two parts) (approximately 5 cups)
1 can of coconut milk
1/2 Tablespoon red pepper flakes
3 whole red Thai chilis, you will remove at the end
1 teaspoon sea salt
½ teaspoon fresh ground pepper
½ teaspoon ginger, minced
2-3 sprigs of fresh mint, chopped for the garnish

Mis en Place - Potato and Corn Chowder — Mis en Place – Potato and Corn Chowder

How to make the Spicy Potato Corn Chowder Soup

You’ve done all the hard work, now the final steps are relatively straightforward.

Add the potatoes and garlic to a pot of boiling water and cook till el dente (slide a fork through), drain, remove the garlic, and set aside. Let cool.
In a soup pot, sauté the onions, and use a bit of broth to deglaze if required
Add in the garlic, the coconut milk, the red pepper flakes and whole chilis, fresh pepper and ginger and half the corn. Simmer for another 10-15 minutes
Remove from heat and cool a bit.
Use the immersion blender and blend the soup. It doesn’t have to be perfect; a little rustic is good.
Add in the potatoes, and the second half of the corn and bring back to a simmer.
Remove the bay leaf and the whole chilis
Garnish with chopped fresh mint. Serve with some rustic bread. Enjoy.