Coconut Curry Corn Chowder


  • 3 to 4 ears of corn, cooked and removed from cob (or one 16-ounce bag frozen corn, cooked)

  • 10 ounces baby red potatoes, quartered

  • 2 tablespoons grapeseed or peanut oil

  • 5 anchovy fillets

  • 1 medium onion, diced

  • 1/2 tablespoon green curry paste

  • 1-inch piece fresh ginger, grated

  • 1 (16-ounce) can coconut milk

  • 1 1/2 cups vegetable stock

  • 1 tablespoon sugar or palm sugar

  • 12 cherry tomatoes, halved

  • 2 tablespoons tarragon leaves 


  1. Bring a saucepan filled with salted water to a boil. Add potatoes and cook for 10 minutes. Remove with a slotted spoon and set aside.

  2. In a medium saucepan over medium high heat, add oil, onions and anchovies. Saute until the anchovies have dissolved, about 5 minutes. Add the curry paste, ginger and coconut milk. Stir to combine, and bring to a boil. 

  3. Stir in cooked potatoes and corn, followed by vegetable stock and sugar. Bring to a simmer, then reduce heat to low and cover; allow to cook for about 10 minutes. 

  4. In a serving bowl, add some cherry tomato halves. Pour chowder over the top, and garnish with tarragon before enjoying.