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Corn and Coconut Chowder
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Corn and Coconut Chowder
1 tablespoon light olive oil
3 tablespoon minced garlic
1 cup thinly sliced scallions (4-5 whole); separate white slices from green ones
1 cup red bell pepper, cut into short, narrow strips
2 14- to 15-ounce cans light coconut milk
1½ cups rice beverage
16-ounces corn kernels (can be frozen or fresh and blanched)
2 teaspoons curry powder
¼ teaspoon Thai chili paste
1 teaspoon salt
1 tablespoon garam masala
½ cup minced fresh cilantro
In a 4-quart pot, heat the olive oil. Add the garlic, the white parts of the scallions, and the bell pepper, and sauté over medium-low heat until softened and golden, about 2-3 minutes.
Add the coconut milk, rice beverage, corn, curry powder and the green parts of the scallions. Use a small amount of water to dissolve the curry paste, and add it to the soup.
Cover and simmer gently for 5 minutes. Season with salt and garam masala, and remove from the heat. Garnish with cilantro. Serves 6.