Creamy Corn and Coconut Soup

It’s high into corn season here in Maine and folks are going just crazy about it. 

Everywhere I drive there are huge signs proclaiming that the ‘Corn is HERE!’ (emphasis theirs and mine!)

Frankly, I totally get it. Corn season is short in these Northern states and we have to pounce on it while it’s here, because it is absolutely best when it is fresh. 

Now I love making my Corn and New Potato Chowder with Basil Pesto, but I wanted something a little different with more of an Asian flair. 

Coconut and corn play very well together and I think if you take the extra step to make the corn stock you will agree that this soup really makes the best use of the humble superstar that is corn!

Why This Recipe is Good for Us:

Corn:
Corn is a wonderful summer vegetable that helps to pacify Pitta dosha. Its sweet taste and cooling properties make it an excellent choice for the hot season. Corn is also rich in fiber, aiding in digestion and promoting a healthy gut.

Coconut Milk:
Coconut milk is revered in Ayurveda for its cooling and hydrating properties. It helps to balance Pitta and is incredibly soothing for the body during summer. Additionally, coconut milk provides essential nutrients and healthy fats that nourish and rejuvenate the skin.

Fennel Seeds:
Fennel seeds are a fantastic addition to any summer dish. Known for their cooling and digestive benefits, fennel seeds help to reduce heat in the body and support smooth digestion. They also have a mild, sweet flavor that enhances the overall taste of the soup.

Creamy Corn and Coconut Soup 

Serves 4 - 6

2 cups corn kernels (From 2-4 cobs of corn depending on size)
2 tbsp ghee (or coconut oil)
1 tsp coriander seeds, crushed
1 tsp fennel seeds, crushed
½ tsp black pepper
½ tsp salt and to taste
1 medium sweet vidalia onion chopped
1 medium carrot, diced
1-inch piece of ginger, finely chopped (optional)
4 cups corn stock
1 tbsp fresh lime juice
1 can (14 oz) coconut milk
Fresh chopped scallions and cilantro for garnish (optional)
 
For the Corn Stock:
Remove the kernels from the cobs of corn and reserve the kernels for the soup. 

Put the corn cobs in a 3 quart pot and add 4 ½ cups of water. Bring to a boil and then reduce to simmer and cook uncovered for 10-15 minutes while you prep the rest of the ingredients.

For the Soup:
In a large pot, heat the ghee over medium heat. Add the coriander and fennel seeds and let them sizzle for a few seconds until fragrant. Add the black pepper, onion, and ½ tsp salt and stir to combine. Let cook for 2-3 minutes or until the onions begin to sweat. 

Add the chopped ginger (if using)  and diced carrots to the pot. Sauté for about 3-4 minutes until the carrots start to soften.

Add the corn kernels to the pot and stir well. Strain the corn stock into the pot and bring to a boil. Reduce the heat and let simmer uncovered for about 10 minutes, or until the vegetables are tender.

Using an immersion blender, blend the soup to your desired consistency. You can leave some chunks for texture or blend until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender, blend, and return it to the pot.

Stir in the coconut milk and let the soup simmer for another 5 minutes. Add the lime juice and then taste for seasoning, adding more salt if desired.

Ladle the soup into bowls and garnish with fresh chopped scallions and cilantro.