Name: Curried corn chowder with coconut and lentils
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 brown onions, chopped; 4 cloves garlic, chopped; 2 red chillies, deseeded, finely chopped; 2 tsp curry powder or gluten-free curry powder; 2 tsp cumin seeds; 2 tsp ground turmeric; 200g dried red lentils; 2L (8 cups) boiling water; 3 tsp salt-reduced stock powder or gluten-free stock powder; 400g frozen or fresh corn kernels; 400g Zerella Spud Lite Potatoes, cut into small cubes; 280g Chobani Coconut Yoghurt; ½ cup coriander, chopped

Curried corn chowder with coconut and lentils

Hearty, healthy, and with just the right amount of spice, this corn chowder will warm you from the inside out!

bowl of corn chowder with coconut and lentils — Immediate Media

Serves 4

Prep

10M

Cook

40M

Total

50M

Our twist on classic corn chowder has a little bit of spice, perfect to warm you up on a cold evening, but is tempered by coconut yoghurt, which contains less saturated fat than coconut milk, while still adding creamy texture and lots of flavour. Lentils, onions and corn give this dish valuable fibre, which is essential for a healthy digestive system. And turmeric, whilst only imparting a delicate flavour, lends a brightness to the dish and also has antioxidant and anti-inflammatory properties.

Ingredients

1 tbsp olive oil

2 brown onions, chopped

4 cloves garlic, chopped

2 red chillies, deseeded, finely chopped

2 tsp curry powder or gluten-free curry powder

2 tsp cumin seeds

2 tsp ground turmeric

200g dried red lentils

2L (8 cups) boiling water

3 tsp salt-reduced stock powder or gluten-free stock powder

400g frozen or fresh corn kernels

400g Zerella Spud Lite Potatoes, cut into small cubes

280g Chobani Coconut Yoghurt

½ cup coriander, chopped

Method

Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, for 8 minutes or until softened. Stir in the garlic, chillies, curry powder, cumin seeds, turmeric and lentils. Cook, stirring, for 2 minutes. Pour in the combined boiling water and stock powder, and the corn. Cover and bring to the boil over high heat. Reduce heat to medium and cook, partially covered, for 15-20 minutes or until the lentils are tender.

Remove pan from the heat and briefly blitz the soup using a hand blender – you don’t want it to be completely smooth. Add the potatoes, then cover and return to a medium heat for 10-15 minutes or until the potatoes are tender. Remove pan from the heat and stir in the yoghurt and coriander.

Serve straight away.

PER SERVE 1910kJ (456Cal), protein 23g, total fat 8g (sat. fat 2g), carbs 62g, fibre 16g, sodium 435mg • Carb exchanges 4 • GI estimate low • Gluten-free option
Nutritional info

How to store corn chowder leftovers

Leave the remaining corn chowder to cool completely. Transfer to an airtight container and keep in the fridge for up to four days. Reheat in a pan over low heat until piping hot.