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coconut curry corn-zucchini chowder

A fast and simple nod to Thai dinner starring 2 American summertime faves: fresh corn and zucchini, as well as a little tomato! Use a food processor for the chopping and the soup is done in about 45 minutes start to finish. While I made this with butter and chicken broth, the meal moves easily to vegetarian/vegan by using all olive oil and vegetable broth. There’s a little heat in my chowder, but depending on the warmth of your curry powder, you may not need it. If you have no cumin or turmeric, do add a bit more curry. Taste as you go along, increasing the seasonings to suit your fancy, being careful of the salt if you’re not using low sodium broth. 4-6 servings


  • 1 tablespoon each salted butter and olive oil (vegan: all olive oil)
  • 1 teaspoon minced fresh ginger
  • Medium yellow onion, diced
  • Stalk of celery, diced
  • 1 medium ripe tomato, diced
  • 2 medium carrots, peeled, and cut into small dice
  • 2 garlic cloves, minced
  • Small handful fresh parsley, chopped finely
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper (Pass the pepper grinder or hot sauce at the table.)
  • Pinch crushed red pepper--optional
  • 1 teaspoon sweet curry powder – or more to taste
  • ½ teaspoon each ground cumin and turmeric
  • ½ cup white wine or water
  • 4 cups 32 ounces chicken broth (vegetarian/vegan: vegetable broth)
  • 1 cup water
  • 1 large potato, peeled and cut into small dice
  • 4 ears of corn, fresh or cooked, husked and cut off the cob (or 2 cups frozen corn)
  • 1 medium zucchini, trimmed and cut into medium dice
  • 1 cup lite or regular canned coconut milk
  • Sliced scallions and/or chopped cilantro for garnish
  • Hot sauce to pass at table, optional (I like Tabasco.)


  • In a six-quart soup pan, warm the butter and oil (or all oil) over medium heat for a minute or two until the butter melts and begins to bubble. Add the ginger and stir for about a few seconds. Tip in the onion, celery, carrots, garlic, and parsley and sprinkle with the salt, pepper, crushed red pepper if using, the curry powder, cumin, and turmeric; stir. Cook for 10 minutes, stirring often, or until vegetables are softening.
  • Pour in the wine or water and cook down 2-3 minutes. Pour in the broth and water; raise heat to high and bring to a boil. Reduce heat to a good simmer and add the potato and corn, simmering 15-20 minutes or until vegetables are tender, stirring in the zucchini for the last 10 minutes or so. Don’t let the zucchini get too soft. Reduce heat to low, pour in coconut milk, and heat through. Do not boil. Taste, adjusting seasonings as needed. Serve hot garnished with scallions and/or cilantro, passing pepper grinder/hot sauce at the table.


Copyright Alyce Morgan, 2020. All rights reserved.