Can I make Hawaiian Corn Chowder vegan?

Yes, Hawaiian Corn Chowder is naturally vegan. It uses coconut milk and vegetable broth, making it a perfect plant-based option. Just ensure that all ingredients are vegan-friendly.

How long can I store Hawaiian Corn Chowder?

You can store Hawaiian Corn Chowder in an airtight container in the refrigerator for up to 3 days. To enjoy it at its best, be sure to reheat it slowly on low heat.

Can I freeze Hawaiian Corn Chowder?

While freezing is not recommended for this chowder due to the coconut milk, you can still refrigerate it for short-term storage. The best texture is enjoyed when freshly made.

What is the best way to serve Hawaiian Corn Chowder?

The best way to serve Hawaiian Corn Chowder is hot, garnished with crispy garlic-chili oil and coconut-lime. Pair it with crusty bread or a light salad for a complete meal.

Can I add other ingredients to the chowder?

Absolutely! For variations, consider adding diced vegetables or spices like jalapeños for a kick. You can also use alternative bases like cauliflower to adjust the texture.

Hawaiian Corn Chowder: 8 Steps to Flavorful Comfort

Ingredients

Scale

4 cups Corn kernels (fresh or frozen)
1 Large onion, diced
2 cloves Garlic, minced
2 Medium potatoes, diced
4 cups Vegetable broth
1 can (13.5 oz) Coconut milk
2 tablespoons Olive oil
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Smoked paprika
Crispy garlic-chili oil for topping
Coconut-lime swirl for garnish

Cook Mode Prevent your screen from going dark

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and minced garlic. Sauté them together until the onions become translucent, which should take about 4 to 5 minutes.
Add the diced potatoes and corn kernels into the pot. Stir the mixture for a couple of minutes to ensure everything is well combined.
Pour in the vegetable broth. Increase the heat until everything reaches a boil, then reduce the heat to a simmer. Allow the chowder to simmer for 15 to 20 minutes, or until the potatoes are tender.
Stir in the coconut milk, salt, black pepper, and smoked paprika. Give everything a good stir to distribute the seasonings evenly.
Blend part of the chowder if you prefer a smoother texture while leaving some chunky for satisfaction.
Serve the chowder hot. Garnish each bowl with a drizzle of crispy garlic-chili oil and a swirl of coconut-lime.

Notes

Blend part of the chowder for extra creaminess and adjust seasoning before serving.

Author: vivian-brooks
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering
Cuisine: Hawaiian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 900mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg