My son has been asking me for weeks to make this soup he saw in the Martha Stewart cook book I have at home. I caved in and finally made it last week, with my own flair of course. I swapped the heavy cream with coconut milk and added some more seasonings. To make this recipe vegan or vegetarian just swap the chicken stock for vegetable stock. This recipe is delicious and very simple and easy to make. I hope you guys like it!


  • Corn Chowder
  • 1 large onion, chopped
  • 2 large carrots, halved lengthwise and thinly sliced
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 packages (10 ounces each) frozen corn kernels
  • 4-5 cups chicken stock
  • 3 tablespoons butter
  • 1-2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 2 tablespoons ground cumin
  • 2 cans (13.5 ounces each) coconut milk
  • 1 teaspoon dried oregano (optional)
  • 1/2 teaspoon cayenne pepper (optional)
  • Fresh cut cilantro (for garnish)

In a large pot, add oil and butter over medium heat. Add onion, carrots, celery, and bell peppers and cook until onions are soft, about 3 minutes. Add salt, black pepper, garlic, cumin, oregano and cayenne pepper (if using). Cook for 1-2 minutes, stirring occasionally. Add chicken stock and coconut milk. Bring to a boil over medium-high heat, and reduce to a simmer. Cook for about 20-25 minutes. Taste the soup and adjust seasoning if necessary. You may serve with freshly cut cilantro leaves for garnish. Enjoy!

Ambreen Khawaja

Co-founder, Mandala Integrative Medicine