Freeze the leftover canned coconut milk in an ice cube tray to add to future soups and curries.


  • 2 tbsp. Laura Lynn light olive oil
  • 1 sweet onion, medium, diced
  • 1 poblano pepper, diced
  • 1 lb. red potatoes, cubed
  • 2 (14.75 oz.) cans Laura Lynn cream-style golden sweet corn
  • 2 (15.25 oz.) cans Laura Lynn crisp ‘n sweet golden corn, undrained
  • 1 cup Harvest Farms Organic vegetable broth
  • 1 cup Harvest Farms Organic coconut milk, canned, unsweetened
  • 1 tsp. kosher salt
  • ½ tsp. granulated garlic
  • 1⁄8 tsp. cayenne pepper chives or green onions, for garnish


  1. Heat a Dutch oven over medium-high heat. Add olive oil, and sauté onion, poblano pepper, and potatoes until onions are translucent, and potatoes are lightly browned.
  2. Place both cans of cream corn in a deep bowl, and use an immersion blender to break it down to a smooth puree. This releases the starch from the corn, and will help thicken the chowder. Alternately, you can do this in a blender or food processor.
  3. Add pureed corn, whole kernel corn and its juice, vegetable broth, coconut milk, salt, garlic, and pepper, and simmer 20 minutes or until potatoes are done. Serve garnished with chives or green onions.