Sweet Chili and Coconut Corn Soup

Sweet Chili and Coconut Corn Soup
Dandy Summer Recipe Contest Grand Prize Winner


1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground coriander
2 cups chicken or vegetable broth
1 13.5-ounce can light coconut milk
3 ears Dandy corn
juice of one lime
salt to taste
3 tablespoons sweet chili sauce
Dandy cilantro for garnish


Remove the corn kernels from the cobs and set aside, keeping the cobs. Place oil, onions, garlic and coriander in a large pot and heat to medium. Saute until onions are translucent and garlic is fragrant. Stir in the broth and coconut milk. Add the corn kernels and cobs and bring to a boil. Simmer for 20 minutes, then remove cobs and discard. Add the lime juice, salt, and sweet chili sauce. Blend to thicken slightly using an immersion blender. Ladle into bowls and garnish with corn kernals and cilantro.

Recipe provided by Grand Prize Winners: Chris and Amy White

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