Jamaican Sweet Corn Chowder

Jamaican Sweet Corn Chowder

‘Tis the season for sweet corn, and this morning there were seven ears lounging in our fridge–now down to three, after making a pot of this chowder:

This is a creamy, blended soup made with a coconut milk base.  The heat level is easily varied by the type and amount of hot peppers you include–Scotch bonnets would be the traditional peppers, but I used a blend of jalapenos and Anaheims from the garden, plus a little Aleppo pepper because it is my current obsession.  This is a vegan recipe and needs no additions, but if you feel the need for added protein it would be great with shrimp.  Here is the recipe:

Jamaican Sweet Corn Chowder
1 tablespoon olive oil
1 large white onion, peeled and chopped
hot peppers of your choice and quantity, seeded and chopped (I used one large jalapeno and 2 medium Anaheims, plus 1/2 teaspoon Aleppo pepper–this resulted in what I consider medium heat)
1 large potato, peeled and chopped
2 cloves garlic, peeled and smashed
1/2 teaspoon freshly grated ginger (or more if you love ginger)
3 sprigs of fresh thyme, leaves only
3 ears sweet corn, kernels cut from the cobs
1 15-ounce can light coconut milk
4 cups of water
1 teaspoon salt
2 green onions, trimmed and chopped
Optional: A cooked ear of corn that has been cut into rounds (it looks neat, plus is fun to eat)

In a soup pot, heat the olive oil over medium-high heat and cook the onion, stirring frequently, until it just begins to soften.  Add in the peppers, potato, garlic, ginger, thyme, sweet corn, coconut milk, water, and salt, and bring to a low boil.  Cook for ten minutes, or until the potato is soft.  Blend the soup using an immersion blender, or blend in batches in a regular blender, being careful not to overfill with hot liquid.  Stir in the green onions and add in an additional ear of corn that has been cooked and cut into rounds, if desired.  Taste and adjust the salt, and serve.

Great hot or cold

Thanks for reading,


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  1. I love coconut milk in soups…never tried in corn chowder…This sounds awesome.

  2. This sounds so good. Love the corn rounds on top.

  3. I love delicious soup, it looks very nice and tempting dish, I like your recipes, warm hugs.

  4. Rosita, I just visited your blog–lovely stuff!

  5. I've never tried the coconut milk in soup, but it sounds like a great idea.

  6. That looks absolutely delicious!

    Stopping by from the Sunday hop 🙂

  7. Such a comforting corn chowder 🙂

  8. claudia @Whats cookin

    Sounds and looks like a bowl of heavenly goodness!

  9. This looks so good Angela! I use coconut milk in my Caribbean soups too, delicious!

  10. Thanks everyone! I had some cold for lunch, and it was really good chilled.

  11. I'm on a diet and I'm really really hungry now.

    Following. Simple Wyrdings

  12. Sorry, Elle 🙂

  13. Hello! I'm following you from the Sunday Social Follow blog hop. Would love for you to stop by and follow back, whenever you get the chance! Hope you have a good rest of the week! (:

    Amber @ Beautifully BellaFaith

  14. I love the combination of the coconut milk, chiles and Aleppo pepper. I grew up with that pepper at the table since we're Armenian. Who knew it would become trendy after all these years.

    That chowder looks fantastic. I love corn chowders anyhow, but to spice it up like you have is a fantastic twist.

  15. O~M~Goodness! Coconut milk, creamy corn & spice…Delicious! I can't wait to give this one a try.

    P.S. Excellent look with the rounds of corn!

  16. I love corn in everything. Corn soup is one of my favorite soups. I must try the coconut milk in the soup, next time. Thanks for the inspiration.

  17. The flavors in this soup sound fantastic. I'd never heard of Aleppo peppers before last week, but now I'm seeing them everywhere. So intrigued!

  18. Kathy, I really love Aleppo pepper–it has a mild heat and a lovely, almost fruity flavor. Fantastic stuff. I buy mine from Penzey's.

  19. I just made this and it is amazing! I added some cooked chicken breast. It’s delicious!!!

    1. So happy you liked the recipe!

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