YIELD: 6 servings | TIME: 35 minutes | ACTIVE TIME: 20 minutes
Spicy Southeast Asia Spiced Corn Chowder

Spicy Southeast Asia Spiced Corn Chowder


  • 2 tbsp this little goat went to southeast asia
  • 1 cup diced red onion
  • 4 cups chicken broth
  • 1 tbsp diced chili peppers
  • 1 cup diced bell pepper
  • 1 cup coconut cream
  • 2 cups corn kernels
  • 1 tbsp coconut oil
  • 2 cups Yukon Gold mini potatoes, quartered



  1. In a large pot, sauté the diced red onion, chili peppers, and bell pepper in coconut oil until the vegetables are tender and fragrant.

  2. Add the corn kernels and quartered Yukon Gold mini potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 10 minutes, or until the potatoes are tender.

  3. Stir in the coconut cream, allowing it to blend with the other ingredients. Continue simmering for a few more minutes to allow the flavors to meld together.

  4. Once the chowder has thickened slightly and the ingredients are well combined, it's ready to be enjoyed!

  5. Serve the spicy Southeast Asian corn chowder hot, and savor the unique flavors infused by This Little Goat went to Southeast Asia.

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