Asparagus Corn Chowder
Serves: 4-6
  • 1 tablespoon olive oil or other cooking oil of choice
  • 1 teaspoon cumin - freshly ground
  • 1 teaspoon coriander - freshly ground
  • 1 large yellow onion - chopped
  • sea salt - to taste
  • kernels from 2 ears of sweet corn or about 2 cups frozen and thawed corn
  • freshly ground black pepper
  • 1 bunch asparagus - tough ends cut off, sliced into bite-size pieces
  • 3 cloves garlic - minced
  • juice of 1 lemon
  • 1 13.5 oz can unsweetened canned coconut milk
  • 1½ cups vegetable broth or water
  • 4 cups spring greens, such as spinach, arugula, watercress, etc.
  • handful of fresh basil or mint leaves (optional)
  • chives/chive blossoms - for garnish (optional)
  • chili oil, basil oil or olive oil - for garnish (optional)
  1. Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes.
  2. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them.
  3. Transfer about half of the soup to an upright blender along with the basil/mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings.
Recipe by Golubka Kitchen at