Description
This velvety dairy-free chowder balances sweet corn and smoky depth with halal-friendly substitutions. Rendered olive oil replaces bacon for a tender base, while jalapeño adds gentle heat. A one-pot wonder ready in 30 minutes, perfect for satisfying picky eaters or meal prep.
Ingredients
4 ears fresh corn or 2 cups frozen (about 2 cups kernels)
2 Tbsp olive oil (or 1 Tbsp oil for vegetarian)
1 jalapeño (seeds removed for milder heat)
1 bell pepper (green or red)
1 ½ cups unsweetened coconut milk
2 Tbsp creole seasoning or 1 Tbsp cajun seasoning + 1 tsp paprika
1 onion, chopped
Instructions
Remove corn kernels, saving all shavings and solids
Heat skillet over medium heat with 2 Tbsp olive oil
Sauté chopped onion for 2 minutes until translucent
Add bell pepper and jalapeño; sauté until softened (4-5 minutes)
Add corn to skillet, stir briefly to release liquid
Pour in coconut milk and stir in creole seasoning
Simmer gently for 10 minutes to blend flavors but avoid overcooking
Remove from heat and let rest 5 minutes before serving
Notes
Substitute coconut cream (not milk) for richer texture
Adjust heat level by including/omitting jalapeño seeds
Leftovers keep in fridge for 3-4 days
Add cooked shrimp or diced tofu for protein boost
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 ½ cups
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg