Can I make Hawaiian corn chowder spicy?

Absolutely! You can add diced jalapeños or sprinkle in some cayenne pepper to elevate the heat factor. It’s a great way to customize the chowder to fit your taste.

How can I store leftover chowder?

Hawaiian corn chowder can be stored in the refrigerator in an airtight container for up to five days. Just reheat on the stove or in the microwave before serving.

Is it necessary to blend the chowder?

Blending is optional! You can opt to blend some of the soup for creaminess while leaving other parts untouched for texture. It’s ultimately up to your personal preference.

What can I serve with Hawaiian corn chowder?

Hawaiian corn chowder pairs beautifully with garlic bread, fresh salads, or even grilled proteins like shrimp or chicken. Enjoy it as a light meal or a comforting starter.

Can I use canned corn for this recipe?

Yes, canned corn can be used if fresh corn is unavailable. Just be sure to drain it beforehand and add it toward the end of cooking for the best texture.

Hawaiian Corn Chowder - 5 Ingredient Paradise

Ingredients

Units 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 coconut milk (13.5 oz)
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

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, stirring until translucent (4-5 minutes).
Add diced potatoes and corn kernels, cooking for a few minutes to combine flavors.
Pour in vegetable broth, bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
Add coconut milk, salt, black pepper, and smoked paprika, stirring well.
Blend a portion of the chowder if desired, then serve hot with toppings.

Notes

Serve with crispy garlic bread or a fresh salad for a complete meal. This chowder can be made vegan-friendly by ensuring the broth is plant-based.

Author: Benjamin Scott
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: Hawaiian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 4g
Sodium: 350mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg