Get a taste of the tropics with this Vegan Jamaican Corn Chowder.
If you are looking to travel to the Caribbean through your tastebuds, this is the soup for you.
I’ve always dreamed of visiting Jamaica and taking part in some of their outdoor activities and learning about the local culture.
Jamaica, part of the Greater Antilles, is a large island in the Caribbean Sea located about 90 miles south of Cuba. With the average temperature being 80ºF in the coastal lowlands, it’s no surprise this island attracts visitors each year to enjoy their beaches.
The Capitol, Kingston, is home to the Bob Marley Museum and the Blue Mountains where delicious coffee beans are grown and processed.
The cuisine in Jamaica is highly influenced by the indigenous people as well as the Spanish, British, African, Indian, and Chinese. Some popular dishes include jerk chicken, Jamaican patties, and rice and peas.
So where does this Corn Chowder fit in?
Well for one, corn is a huge staple for Jamaica along with coconut milk, ginger, and allspice.
The second reason would have to be showcasing Rastafarian influence on Jamaican food. The Rastafarian movement began in the 1930’s in Jamaica as a reaction against British Colonial culture. Then inn the 1960’s Bob Marley gained popularity with his Rasta-inspired reggae music, boosting the following even more. However, following his death in the 1980’s, Rastafarianism declined, leaving only 1 million Rastafarians worldwide today.
Rastafarians consider themselves vegetarians and eat as naturally as possible. While this soup is not completely Rastafarian due to the nature that it includes salt, I wanted to include a little insight about some of the subcultures of Jamaica and how their culture influences the cuisine and culture as a whole.
How To Make Jamaican Corn Chowder
What I love about this chowder is how fast it is to prepare. While some soups need to be simmered all day, this chowder is on the table within 30 minutes.
You’ll first need to heat up your dutch-oven or large pot over medium heat. Add some oil (coconut oil if you want a really nutty flavor) and sauté your onion, garlic, and potatoes with a little bit of ginger and thyme. Add in your sweet corn, coconut milk, and a bit of water. Let the soup simmer until all of the vegetables are tender.
Using an immersion blender or a conventional blender, puree the soup until it is smooth and creamy. You can even run the soup through a sieve if you are looking for a silky consistency. Add a few pieces of corn and some green onions to finish it off.
This Jamaican Corn Chowder is perfect for hot (end of) summer days on the back porch.
Looking for some perfect accompaniments?
Try this Coconut Bread from Barbados. You are going to love it!
Or even these Nigerian Puff Puffs. Yum!
This vegan corn chowder tastes of fresh corn with a hint of spice from ginger.
- 1 Tbsp oil can use coconut oil
- 1 onion diced
- 2 russet potatoes peeled and diced
- 2 cloves garlic minced
- 4 ears of corn kernels cut off cob
- 1 tsp fresh ginger
- 1/2 tsp dried thyme
- 1 can coconut milk
- 4 cups water
- 1 tsp salt
- 1/2 tsp pepper
- 2 green onions sliced
In large pot or dutch oven heat oil on medium-high. Add onion, potatoes, and garlic, and cook until onion is translucent. Add corn, ginger and thyme and cook 1 minute more.
To pot add coconut milk and water. Bring to a boil. Once boiling reduce to a simmer on low and cook until vegetables are tender, about 15-20 minutes. Spoon out some of the corn kernels and set aside.
Blend soup with a blender or an immersion blender. Season with salt and pepper. Ladle into bowls and top with reserved corn and green onion.