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Creamy coconut corn chowder

Becca @ Amuse Your Bouche
  • 20 minutes
  • Serves 2

INGREDIENTS

1 tbsp

oil

1/2

onion (finely diced)

3 cloves

garlic (minced)

1 stick

celery (finely diced)

1

mild red chilli (finely diced)

1/4 tsp

chilli powder

300 g

corn kernels (I used tinned)

250 milliliters

vegetable stock

100 milliliters

coconut milk

4 tbsp

fresh parsley (chopped)