Potato and Corn Soup with Coconut

July 01, 2013


Heat oil in a large saucepan over medium heat. Add shallots, season with salt and cook until soft. Add leek, curry, and wine; bring to a simmer. Cook until reduced, about 5 minutes. Add chicken stock and potatoes. Bring to a simmer, cover partially, and cook until potatoes are soft, about 20 minutes. Add corn, coconut milk, and heavy cream; simmer for 10 minutes. Adjust seasoning to taste. Enjoy!

Recipe courtesy of Maison Blanche


  • 2 tablespoons olive oil
  • 2 shallots, sliced
  • Kosher salt
  • 1 leek, sliced
  • 1 teaspoon of curry powder
  • 1 glass of white wine
  • 4 cups chicken stock
  • 1 pound Russet potatoes, peeled and diced
  • 1 (15-ounce) can of organic corn
  • 2/3 cup coconut milk
  • 1/3 cup heavy cream
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