---
title: Garden Corn Chowder With Basil & Chives
tags:
  - quick
  - ppk
  - summer
  - main
  - soup
source:
  name: Post Punk Kitchen
  author: Isa Chandra
  url: https://www.theppk.com/2013/06/garden-corn-chowder-with-basil-chives/
locale: en_US
diet: vegan
servings: 6
time: 40min
---

>> [auto_scale]: true
>> [duplicate]: ref

-- Define long-form names for ingredients so I can use shorter names in the steps
>> [define]: ingredients
@potatoes|thin skinned potatoes{}(cut into 1cm chunks)
>> [define]: default

Preheat a #4-quart soup pot{} over medium high heat.
Sauté @medium onion{1} in @coconut oil{1%tbsp} until translucent, about ~{3%min}.

Add @garlic{3%cloves}(minced) and @red pepper flakes{1/4%tsp}(crushed) and sauté for another ~{1%min}.

Cut the kernels from your @ears of corn{5-6}.
Put a few kernels aside for garnish.
Save the cobs for later!

Add corn kernels and @carrots{250%g}(peeled and cut into 1cm chunks) and cook for ~{3%min}.

Mix @vegetable broth{1%cup} and @cornstarch{1%tbsp} with a fork until dissolved, then set aside.

Add @vegetable broth{3%cup} to the pot, along with the @potatoes{500%g}.
Cover and bring to a boil.

Once boiling, break the @&(~4)corn cobs{} in half and add them to the pot.
Lower heat to a simmer and cook for about ~{15%min}, or until vegetables are tender.

Remove @&(~5)corn cobs{}.
Add @&(~3)starch mixture{} and cook to thicken, about ~{3%min}.

Add @coconut milk{3/4%cup}, @black pepper{}, @salt{} to taste and @lime juice{2%tbsp}.

Use an #immersion blender{} to blend about half of the soup.
Taste for @salt{} and seasoning.

Serve garnished with remaining kernels, @fresh basil{1/2%cup}(thinly sliced) and @radishes{2}(thinly sliced).