Corn chowder

Servings: 2  |   Prep time: 10 min |   Cooking time: 30 min


  • 3 cups (500g) corn/mealies (About 4 mealies)
  • 2 potatoes
  • 1 garlic clove
  • 1 medium onion
  • 1 tablespoon fresh ginger (minced)
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup coconut milk
  • ½ teaspoon Himalayan Rock Salt
  • Juice of ½ lemon + zest
  • Fresh mint to garnish


  1. In a large pot, boil water, add half a garlic clove and cook potatoes until tender.
  2. Cut the corn from the cob, and cook in a medium pot until tender (about 15 minutes).
  3. In a pan, dry sauté the onions until translucent (Start when potatoes are cooked).
  4. Add the remainder of the garlic, ginger, black pepper and red pepper flakes, and cook for about a minute.
  5. When the potatoes are cooked, add the potato broth and half the cooked corn to the pan. Bring to a slow boil.
  6. Separately in a blender, add the rest of the corn, coconut milk and half the cooked potatoes and blend until smooth.
  7. Add the blended corn mixture to the pot, stirring well.
  8. Add the rest of the cooked potatoes and allow mixture to come back to a simmer.
  9. Remove from heat and add lemon juice and fresh mint just before serving.

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