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30 Days 30 Recipes: Corn Coconut Chowder Recipe June 17th

Corn Coconut Chowder Recipe
Corn Coconut Chowder Recipe

There comes a time in your life when you have to decide if your are a purest or not. On the day that I made the corn coconut chowder recipe I realized I would not be a purest. The original recipe is from the Beeroness.  She is responsible for crafting many tasty recipes that I have recreated in my own kitchen. But sometimes I channel Ree Drummond to help ease up a recipe. Ree is talented in her own right but sometimes she shows us the easy road to some of life’s more complex recipes.

If you are a purest, that is fine.  The original recipe is linked to this post.  But we will be exploring this recipe as a non-purest.

One of the major reasons I am veering off the original path is that it is not corn season.  The corn on the cob in my local produce section looks like me the morning after a long night of drinking:  pale, dehydrated and a little sad.  I decided to use frozen corn instead.  Now before you scrunch up your nose at me, logically this is the better decision than using the “fresh” corn as it was at least the correct color.

For this recipe you will need the following:

2 1/4 c of frozen corn or 3 fresh large ears sweet corn
2 tbs olive oil
½ white onion (chopped)
3 cloves garlic (chopped)
2/3 cup pale ale
½ tsp salt
¼ tsp pepper
2 cups vegetable broth
1 can (13.5 ounces) full fat coconut milk
2 tsp red curry paste
1 pinch cayenne
1 large red pepper (roasted)
1 large avocado
1 lemon

For my non-purest version start by defrosting the corn and draining off the excess water and set aside.

(for the original version preheat the oven to 400 degrees.  Trim off any silk sticking out of the corn husks and place on a baking sheet roasting for 20 minutes.  Allow to cool and cut off the kernels of the cob and then set aside.)

Next in a sauce pan over medium heat warm up the oil and saute the onions until they are cooked through. Add in the garlic and let it become fragrant. Add in the beer, salt, pepper, vegetable broth, coconut milk, curry paste, corn and cayenne. Bring to a simmer, simmering for 5 minutes.

If you have an immersion blender, puree until smooth. If you do not, which at the time of this recipe I did not, you can use a food processor. Since the liquid is hot I recommend pureeing the soup in parts as to not have the heat of the soup cause a full on explosive volcanic disaster that will have you cleaning up all sorts of your kitchen.  Add in the red pepper after the soup has been pureed.

The Beeroness took her fanciness up a level and bruleed her avocado slices before topping her soup. It would make for a nice addition to original recipe as you will have some charred flavors from the corn being roasted in the oven. I do not own a kitchen torch therefore I added slices of non-bruleed avocados to my soup.  I mean really there is no bad way to have avocado.

I promise I will remake this recipe when it is actually corn season and update this recipe with a comparison between the two.  Although I am a proponent of modifying a recipe due to seasonal availability I believe it is also good to try the original version as well.

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