Sweet corn and coconut chowder with roasted red pepper and poblano

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sweet corn and coconut chowder with roasted red pepper and poblano

Sweet corn and coconut chowder with roasted red pepper and poblano

2 Servings, 420 Calories/Serving

35 Minutes

An early summer corn soup gets richness from creamy coconut milk and smokiness from paprika and roasted red peppers. A poblano bring just a suggestion of heat, while chives and basil add a fresh finish. We recommend serving this with a toasted slice of crusty bread.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 medium yellow onion (8 ounces)
  • 1 poblano pepper (4 ounces)
  • 2 cloves garlic
  • 2 ears fresh sweet corn
  • 1 roasted red pepper
  • Spice mix (½ teaspoon smoked paprika-¼ teaspoon cumin)
  • 1 cup cooked kidney beans
  • 1 cup vegetable stock (8 ounces)
  • 1 cup light coconut milk (8 ounces)
  • Small bunch basil (¼ ounce)
  • Small bunch chives (1 ounce)
  • 1 lime

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Sauté aromatics

In a medium pot, warm 2 tablespoons oil over medium heat. Peel the onion and cut into thin slices. Cut the poblano in half, scrape out the seeds, and cut the flesh into ¼-inch squares. Add the onion, poblano to the pot, season with salt, and cook until the onion is soft and translucent, 5 to 7 minutes.
  • Meanwhile:
  • Peel and mince the garlic.
  • Husk corn and cut the kernels from the cob. Working over a bowl, use the back of a knife to scrape the cobs and extract the milky white juices. Add this corn milk to the pot.
  • Cut the roasted red pepper into thin slices.


Simmer soup

Add garlic, spice mix, and a pinch of salt and pepper to the pan and cook until fragrant, about 30 seconds. Stir in corn kernels, roasted red pepper, kidney beans, vegetable stock, and coconut milk. Cover and simmer, stirring occasionally, until corn is tender and flavors have infused, 10 to 12 minutes. Add more water if soup becomes too thick. Meanwhile:
  • Meanwhile:
  • Rinse and dry basil and chives, and finely chop.
  • Cut lime into wedges.

Finish, serve

Season soup with salt and pepper to taste. Remove from heat and stir in basil and a squeeze of lime. Ladle into two bowls, and garnish with chives. Serve with a side of lime.