- 4 ears of corn, kernels removed, cobs reserved
- 2 cups vegetable stock
- 1 lime, juiced and zested
- 2 tablespoons neutral oil, such as grapeseed
- 1 shallot, minced
- 1 jalapeño, minced
- 3 garlic cloves, minced
- 1 (2-inch) piece of ginger, peeled and minced
- 1 (13.5-ounce) can coconut milk
- Kosher salt, to taste
- Cilantro leaves, for garnish
- Chili oil, for garnish
In a medium mixing bowl, using the back of a butter knife, scrape down the cob into the mixing bowl, releasing the excess liquid and any extra kernels left over on the cob. Once done, the cobs should look dry and free of any corn pieces. Cut each cob in half.
Next, make the corn stock. In a large sauce pot, add the vegetable stock, scraped corn mixture and liquid, cut cobs, and lime zest and juice. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Once the flavors have melded together, remove the corn cobs, shaking out any excess stock, and discard.
While the corn stock is cooking, make the base of the soup. In a Dutch oven, heat oil on medium heat. Add the shallots and jalapeño and cook until the vegetables have softened, 3-5 minutes. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Then add in the corn and cook until the corn kernels brighten, about 5 minutes.
Once the vegetables have cooked, add the reserved corn stock. Stir to incorporate and bring to a boil. Reduce the heat to a simmer and season with salt to taste.
Next, pour in the coconut milk and stir to combine. Simmer for 10 minutes, and taste for additional salt or lime juice. Do not allow the chowder to come to a boil, as the coconut milk could separate.
Remove from the heat and using an immersion blender, blend the soup for 5-10 seconds, leaving some kernels whole, allowing the blended corn to thicken the soup. Alternatively, ladle half of the soup into a blender and blend for 10 seconds, then add the soup back into the Dutch oven.
Ladle the soup into bowls and top with cilantro and chili oil. Enjoy!