Corn & Coconut Milk Chowder Recipe

This soup has everything going for it. Its flavor is complex – sweet, spicy and creamy. You’d swear you are eating at a 5 star restaurant! The fresh corn, creamy coconut milk, and a burst of jalapeño peppers and lime create a complex, gourmet flavor.

Ingredients                                  4-6 servings       

  • 2 Tbl coconut oil
  • 1 medium yellow onion, diced
  • 2 cloves minced garlic
  • 1-1/2 fresh jalapeño peppers, seeded and diced
  • 3 cups fresh or frozen corn kernels (thawed if frozen) Trader Joe’s frozen “Organic Super Sweet Corn” is great
  • 1 can full-fat coconut milk – 14 oz
  • 2 cups water
  • Salt and pepper to taste
  • 1 teaspoon fresh lime zest
  • 2 tablespoons fresh lime juice

Toppings:

  • 1/2 cup fresh cilantro, minced
  • 3 pickled jalapeños, sliced into thin rounds
  • 1/2 cup fresh or frozen corn kernels (thawed if frozen)
  • 3 Tbl unsweetened coconut flakes

Instructions

  1. Cook coconut oil in a large soup pot over medium-high heat. When the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
  2. Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
  3. Use an immersion blender to puree until smooth.
  4. Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
  5. This creates a smooth creamy soup. You can add more unblended corn at the end to create a soup with a chunkier texture.
  6. Garnish each bowl with minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.

About Dr. Kristin Killops

Faced with a prolonged and near fatal illness at age 19, Kristin found herself launched into the broad landscape of medicine, from experimental bone marrow transplants and chemotherapy to individualized nutrition and psychic healing. Kristin survived to make medical history and live a normal productive life, including giving birth to four healthy children despite being sterilized from extensive chemotherapy. Her story, featured in Dr. Andrew Weil’s book, Spontaneous Healing, demonstrates the body’s tremendous capacity to heal even in extreme conditions and the miraculous transformations energy healing can have. Kristin became a Naturopathic Doctor in 1985. She later discontinued naturopathic medicine to become an energy healer and trained in Reconnective Healing, BodyTalk, Neuro-Emotional Technique, EFT and counseling. During this time, Kristin also embarked on a deep spiritual journey which led to profound inner transformation and opened the door to more subtle energies and a unique healing gift. When she discovered Quantum Techniques, she knew she had found her calling. It is a highly effective healing modality which seamlessly weaves together the key components to health and all that she is passionate about; energy work, a wholesome lifestyle and emotional framework, removing the toxin load from the body, spirituality and the advancement of consciousness. Kristin lives in Portland, Oregon.

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