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Spicy Coconut Potato & Corn Soup

A soup I created for my husband, it is perfect for anyone who loves a chowder type of soup.

Course Soup
Servings 4 bowls


  • 1/2 red onion
  • 1 stalk celery
  • 1 carrot
  • 1 clove garlic
  • 1 jalapeño pepper
  • 1 shishito pepper
  • 1 teaspoon Sazon seasoning
  • 1 cup frozen (or canned corn)
  • 1 Russet potato
  • 1 cup coconut milk
  • 2 cups water
  • Salt, to taste
  • Fresh parsley or cilantro, for garnish
  • Slice scallions, for garnish


  1. Prep the vegetables: finely dice the onions and celery. Cut the carrot into rounds. Press the garlic. Finely dice the jalapeño and shishito peppers. Peel and small dice the potato.

  2. Add the onions, celery and carrots to a soup pot. Dry sauté until the onions start to lightly brown. Deglaze with a splash of water. 

  3. Add the garlic and peppers, mix around and cook for a few minutes until softening. 

  4. Add the Sazon and a pinch of salt. Toss around to coat the vegetables.

  5. Add the corn, potatoes, coconut milk and water. 

  6. Bring to a boil and reduce just slightly and cook until the potatoes are al dente. Serve with a sprinkle of cilantro or parsley and/or sliced scallions, for garnish. Enjoy!