Curry Coconut Corn Chowder

The 4Cs

Curry Coconut Corn Chowder. I love making soup; any time of the year. Soups are a great way to use all your vegetables and they can be quit filling. I was inspired by South East Asian Flavours when making this soup.



  • 1 pack crumbled vegetables from President’s Choice
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 sweet potato, diced
  • 1 tsp turmeric
  • 1 tsp cayenne
  • 1 tsp curry powder
  • 1 cup frozen corn (preferably corn and jalapeno mix from President’s Choice
  • 1 1/2 cup of water
  • 1/4 cup of coconut milk


  1.  Start off by sautéing the onions and the garlic in a saucepan
  2. When aromatics are golden brown, add the package of crumbled vegetables from President’s Choice **
  3. When coated in the oil add the spices and coat once again.
  4. Add the sweet potato and water
  5. After add the coconut milk, let it simmer for 10 minutes.
  6. Using a blender, blend the soup until smooth.
  7. Add the frozen corn (the heat of the soup will cook it)
  8. Let it simmer for another 10 minutes

Enjoy with a sandwich or on its own 🙂


** I usually free my crumbed vegetables – they last longer but do not leave them in the freezer for too long or they will have freezer burn.

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