Hot Chilli Corn Chowder
Recipe by Chef Michael Williams
Michael Williams

Hot Chilli Corn Chowder

  • Prep time 25 mins
  • Cook time 15 mins

This one has a kick to it depending on how many chilli peppers you use, so adjust to your taste preferences. It also has a wonderful creamy base and great flavour.



  1.  Carefully cut the corn off of both cobs and keep half for the base and half for the garnish.
  2.  Preheat a medium sized pot on medium heat. Add the butter and then the corn and onion. Sauté until lightly browned.
  3.  Add the garlic and sauté for another minute, stirring regularly.
  4.  Now add the tomato paste, broth, coconut milk, salt, coriander and pepper. Bring to a boil and reduce heat. Simmer for 5 minutes to soften up the veggies.
  5.  Remove the base from the stove and let it cool for 10 minutes. Now puree using a food processor, blender or immersion blender until very smooth.
  6.  Add the smooth pureed base back to the pot and add the garnish veggies. Simmer again for 5 minutes or so, check the taste and adjust seasoning if necessary. Now its time to enjoy.


  •  For a subtle variation, swap out the garlic and add in 2 tablespoon fresh chopped ginger.

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