Description
This creamy, golden Hawaiian-inspired corn chowder is a hearty, fuss-free, one-pot meal that brings tropical flavors to your weeknight table. It transforms simple ingredients into a comforting, family-friendly dinner with a delightful twist on classic chowder.
Ingredients
- 90 ml (0.375 cup) vegetable oil, divided for sautéing and crispy oil
- 1 medium (150 g) yellow onion, finely diced
- 1 medium (150 g) red bell pepper, finely diced (or use green bell pepper for a sharper note)
- 10 cloves (50 g) garlic, minced and thinly sliced, divided
- 15 g (1 tablespoon) fresh ginger, grated
- 2 medium (400 g) Yukon Gold potatoes, peeled, 1 cm (0.5-inch) cubes
- 750 g (3 cups) corn kernels, fresh or frozen, divided
- 1 L (4 cups) vegetable broth (can use chicken broth if not strictly vegetarian)
- 5 g (1 teaspoon) turmeric powder
- 6 g (1.25 teaspoons) fine sea salt, divided for chowder and crispy garlic oil, plus more to taste
- 2.5 g (0.5 teaspoon) black pepper, freshly ground, plus more to taste
- 600 ml (1.5 cans) full-fat coconut milk, divided for chowder and swirl
- 30 ml (2 tablespoons) fresh lime juice
- 5 ml (1 teaspoon) lime zest
- 2.5 ml (0.5 teaspoon) granulated sugar or agave syrup
- 5 ml (1 teaspoon) dried chili flakes (e.g., Aleppo pepper or crushed red pepper), adjust to preferred spice level
- 15 g (0.25 cup) fresh cilantro, chopped, for garnish
Instructions
- Craft Crispy Garlic-Chili Oil: In a small saucepan, combine 60 ml (0.25 cup) vegetable oil and 6 cloves (30 g) thinly sliced garlic. Heat over medium-low heat, gently frying until the garlic turns a beautiful golden brown and becomes crispy, typically 5-7 minutes. If it starts browning too fast, reduce the heat immediately to prevent burning and bitterness. Remove from heat, then stir in 5 ml (1 teaspoon) chili flakes and 1 g (0.25 teaspoon) salt. Transfer this vibrant, aromatic oil to a small, heatproof bowl and set aside to cool; the garlic will continue to crisp as it rests.
- Sauté Chowder Aromatics: Heat 15 ml (1 tablespoon) vegetable oil in a large pot or a 6-quart Dutch oven over medium heat. Add the diced yellow onion and red bell pepper, sautéing until they soften and become translucent, about 5-7 minutes.
- Infuse Ginger And Garlic: Stir in the 4 cloves (20 g) minced garlic and 15 g (1 tablespoon) grated ginger. Cook for just another minute until they are fragrant, being careful not to let the garlic brown excessively.
- Simmer Chowder Base: Add the 2 medium (400 g) cubed potatoes, 500 g (2 cups) of the corn kernels (reserve 250 g / 1 cup), 1 L (4 cups) vegetable broth, 5 g (1 teaspoon) turmeric powder, 5 g (1 teaspoon) salt, and 2.5 g (0.5 teaspoon) black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Thicken And Enrich Chowder: Using a potato masher or the back of a spoon, gently mash about a quarter of the cooked potatoes against the side of the pot; this naturally thickens the chowder. Stir in the remaining 250 g (1 cup) of corn kernels and 400 ml (1 can) full-fat coconut milk. Heat through for about 5 minutes, ensuring it warms gently without coming to a rolling boil. Taste the chowder and adjust seasonings as needed.
- Prepare Coconut-Lime Swirl: While the chowder simmers, whisk together 200 ml (0.5 can) full-fat coconut milk, 30 ml (2 tablespoons) fresh lime juice, 5 ml (1 teaspoon) lime zest, and 2.5 ml (0.5 teaspoon) granulated sugar or agave syrup in a separate small bowl until completely smooth and well combined.
- Serve And Garnish: Ladle the hot corn chowder into deep bowls. Drizzle generous ribbons of the bright white coconut-lime swirl over the surface. Spoon a dollop of the vibrant reddish-brown crispy garlic-chili oil directly onto the swirl. Finish with a sprinkle of freshly chopped green cilantro for a final pop of color and freshness.
Notes
To speed up prep, use pre-chopped frozen mirepoix and frozen corn. For a health boost, stir in a handful of fresh spinach or kale during the last 5 minutes of cooking. Do not overcook potatoes; they should be tender but not mushy. Avoid aggressive boiling once coconut milk is added to prevent separation and maintain creaminess. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 350 calories
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg