Asparagus Corn Chowder

Ingredients

• 15 ml (1 tablespoon)olive oil or other cooking oil of choice
• 5 ml (1 teaspoon)freshly ground cumin
• 5 ml (1 teaspoon)freshly ground coriander
• 1 largeyellow onion, chopped
• to tastesea salt
• kernels from 2 ears, or about 330 g (2 cups) frozen and thawedsweet corn
• to tastefreshly ground black pepper
• 1 bunchasparagus, tough ends removed and sliced into bite-size pieces
• 3 clovesgarlic, minced
• juice of 1lemon
• 400 ml (13.5 oz can)unsweetened canned coconut milk
• 360 ml (1 1/2 cups)vegetable broth or water
• about 120 g (4 cups)spring greens, such as spinach, rocket or watercress
• a handfulfresh basil or mint leaves (optional)
• to tastechives or chive blossoms, for garnish (optional)
• to tastechilli oil, basil oil or olive oil, for garnish (optional)

Instructions

1. 1

   Cook the aromatics

   Warm the oil in a medium soup pot over a medium heat. Add the cumin, coriander, onion and a few pinches of salt; sauté for 5 minutes. Stir in the corn, another pinch of salt and black pepper, then cook for a further 5 minutes, stirring.

2. 2

   Add the asparagus

   Add the asparagus and garlic and sauté for about 2–3 minutes, until the asparagus turns bright green. Pour in the lemon juice and leave it to absorb for 1 minute. Add the coconut milk and vegetable broth or water, then bring to the boil. Take the pot off the heat and stir in the greens until wilted.

3. 3

   Blend and serve

   Transfer about half of the soup to a blender, adding the basil or mint if using, and blend until creamy. Pour it back into the pot and stir to combine. Taste and adjust the seasoning if needed, then serve with chives or chive blossoms and a drizzle of oil or other desired toppings.

What is asparagus corn chowder?

Chowder is a hearty, spoonable soup traditionally associated with North American cooking. This plant-based version brings together sweet corn and asparagus in a coconut-milk broth, with spring greens stirred in at the end.

Blending only part of the soup gives it body without losing the pieces of vegetables. Cumin, coriander and lemon keep the rich coconut flavour in balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 7g protein, 30g carbs, 19g fat.

Corn and onion provide most of the carbohydrates, while coconut milk and cooking oil contribute most of the fat. The vegetables offer some protein, but this bowl is not especially protein-rich; serve it with beans or a protein-rich side to round out the meal.

Build the flavour gently

Spices first: warming the cumin and coriander with the onion helps their aromas spread through the oil. Keep the heat moderate so the onion softens without the spices scorching.

Corn next: letting the kernels cook with the onion for 5 minutes develops their sweetness. Fresh or thawed frozen corn both work here.

Keep the asparagus bright

Cut the spears into bite-size pieces so they cook quickly and are easy to eat by the spoonful. Sauté them for just 2–3 minutes, stopping when they turn bright green.

Lemon: add the juice before the liquids and give it a minute to absorb. This brings a fresh note to the coconut broth.

Blend only half

A partial blend is the key texture choice in this chowder: it thickens the broth while leaving plenty of corn and asparagus intact. Aim for a creamy mixture, then stir it back into the pot evenly.

Use care when blending hot soup. If your blender has a small jug, work in batches and follow its instructions for hot liquids.

Add the greens off the heat

Stir in the spring greens after removing the pot from the heat. Residual warmth wilts them while helping them keep their fresh colour.

Spinach, rocket and watercress are all suitable; choose one or combine a few. Add basil or mint to the blender if you want an extra herbal note.

Make it a meal

Serve the chowder with crusty bread or toast to make the bowl more substantial. A simple green salad also suits its sweet, gently spiced flavours.

Finish each bowl with chives or a little oil if using. Add garnishes at the table so everyone can adjust their own bowl.

Recipe notes & tips

• Trim the woody asparagus ends before slicing the spears.
• Use freshly ground cumin and coriander for a more pronounced aroma.
• Thaw frozen corn before adding it so it cooks evenly.
• Taste before serving, as the seasoning needs can vary with the broth you use.
• Blend the soup in batches if needed rather than filling a blender beyond its safe capacity.

Variations

• Add white beans: Stir drained, rinsed beans into the soup before serving for a more substantial bowl.
• Use light coconut milk: Swap it in for a less rich broth, keeping in mind that the texture will be thinner.
• Change the herbs: Blend in basil or mint, or leave them out for a simpler flavour.
• Add extra chilli: Finish with chilli oil or a pinch of chilli flakes for heat.
• Try different greens: Use spinach, rocket, watercress or a mixture, adding them off the heat.

Common mistakes to avoid

• Scorching the spices: Keep the heat at medium and stir them with the onion so they become fragrant without burning.
• Overcooking the asparagus: Stop sautéing when it is bright green, after about 2–3 minutes.
• Boiling the greens: Take the pot off the heat before stirring them in so they wilt rather than cook down heavily.
• Blending all the soup: Blend only about half to retain the chowder's vegetable pieces.
• Overfilling the blender: Leave room for the hot soup to move safely, and blend in batches if needed.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; avoid a prolonged boil, which can overcook the asparagus and greens.

Frequently asked questions