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    Home » Recipes » Soups

    Aug 21, 2020 · Modified: Jun 1, 2023 by Andrea· This post may contain affiliate links · 68 Comments

    Creamy Corn And Vegetable Chowder

    Jump to Recipe

    This creamy corn and vegetable chowder is powered up with lots of veggies and replaces the traditional milk or cream with coconut milk so it's vegan! Make a big batch and store some in the freezer to enjoy any time! You won't regret it.

    2 white bowls of prepared soup topped with cilantro and jalapenos. Lime wedges on the side.

    Corn chowder is a late summer favourite. This version is a step up with lots of extra veggies, coconut milk, fresh basil, cilantro and a touch of chili powder to brighten things up.

    Prepared ingredients for chowder. Corn, onion, carrots, celery, red pepper, zucchini, garlic, basil, cilantro
    Jump to:
    • Ingredients you will need
    • How to remove corn kernels from the cob
    • How to make this recipe
    • Optional additions and substitutions
    • How to add protein to this soup
    • How to store it?
    • Other corn recipes for you to enjoy
    • 📖 Recipe
    • 💬 Comments

    Ingredients you will need

    • Corn...of course! - Fresh or frozen
    • Onion - White, Spanish, Vidalia, or yellow onions.
    • Carrot
    • Celery
    • Red bell pepper - or any colour you like
    • Jalapeno pepper - include the seeds if you want the heat!
    • Zucchini - or summer squash
    • Vegetable stock
    • Coconut milk
    • Oil for frying - I used coconut
    • Garlic
    • Chili powder
    • Fresh basil
    • Fresh cilantro
    • Fresh lime juice
    • Salt and pepper

    How to remove corn kernels from the cob

    Cutting corn kernels off the cob

    When corn is in season there's nothing like it! Removing the kernals can be a bit messy but is always well worth it. Peel the husks into the sink or do it outside to make for easy clean up. Cut the cobs in half so you have a nice flat surface to stabilize it while cutting off the kernels. Cut as close to the core as possible to remove as much of the kernel as possible.

    During corn season I like to buy an extra dozen, remove the kernels and freeze them so I have fresh tasting, sweet corn even in the dead of winter!

    How to make this recipe

    1. Remove corn kernels from cobs and set aside.
    2. Chop the onion, carrot, celery, red and jalapeno peppers into a small dice.
    3. Chop cilantro and basil.
    4. Heat oil in a large pot over medium heat.
    5. Add onion, carrot and celery and saute until onion is soft.
    6. Add zucchini, red pepper, jalapenos, corn, garlic, chili powder, salt and pepper.
    7. Saute for 2-3 minutes.
    8. Add stock and coconut milk. If you prefer a thicker soup add only part of the stock and add more after pureeing as needed.
    9. Bring to a boil, reduce heat and simmer for 5 minutes.
    10. Partially puree with a hand blender or remove 1-2 cups and blend in a blender or food processor. If you don't have a hand blender but are thinking of getting one this is the one I recommend - KitchenAid Immersion Blender
    11. Add fresh herbs and juice of one lime. Taste and add more salt and pepper if necessary. Also add more lime juice according to your own taste.
    12. The soup may seem thin but will thicken as it sits.
    All the cooked vegetables for chowder in oval pot
    Oval pot of soup with hand blender blending soup

    Optional additions and substitutions

    • Hot sauce if you like it spicy.
    • Leafy greens like chopped spinach, kale, chard or collards.
    • Garnish with pickled jalapenos or chopped Chipotle peppers.
    • Use milk or cream instead of coconut milk.
    • Use chicken stock instead of veggie stock.
    • Use frozen corn instead of fresh

    How to add protein to this soup

    Beans - In step 5 add about 1 ½ cups cooked beans or lentils, or one can drained and rinsed well. Increase simmering time in step 6 to 10 minutes or until beans are warmed through.

    Cooked shrimp - would make an elegant addition to this soup. Leave them whole for a beautiful presentation or chop them up into bite sized pieces. Add the shrimp after blending the soup or leave the soup unblended.

    Shredded cooked chicken - leftover chicken or rotisserie chicken would make a perfect addition. Add in step 5 and heat until warmed through.

    How to store it?

    This soup will keep in the fridge for one week. Store in the freezer for 6 months. Nothing beats warm, fresh tasting corn chowder on a cold winter day!

    single white bowl of soup with spoon. garnished with jalapeno peppers and cilantro

    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

    Want to say thank you?

    Other corn recipes for you to enjoy

    • CORN SALAD WITH CREAMY DILL DRESSING
    • GRILLED SHRIMP WITH COCONUT CREAMED CORN
    • SUMMER SUCCOTASH
    • MINI BELL PEPPER NACHOS WITH BLACK BEANS AND CORN

    📖 Recipe

    single white bowl of soup with spoon. garnished with jalapeno peppers and cilantro

    Creamy Corn and Vegetable Chowder

    A dairy free, veggie packed, creamy corn chowder that you can enjoy all year round!
    4.91 from 62 votes
    Print Pin Rate Save Saved!
    Course: Soup
    Cuisine: American, Canadian
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 6 servings
    Calories: 245kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 4 ears fresh corn or 4 cups frozen and thawed
    • 1 large white onion, diced small
    • 1 medium carrot, diced small
    • 1 medium celery stalk, diced small
    • 1 medium zucchini, diced small
    • 1 red bell pepper, diced small
    • 2 jalapeno peppers, diced small
    • 2 cloves garlic, minced
    • ½ cup fresh basil, chopped
    • ½ cup fresh cilantro, chopped
    • 1 tablespoon coconut oil (avocado or olive works too)
    • 1 ½ teaspoon chili powder
    • 1 ½ teaspoon salt, or to taste
    • ½ teaspoon fresh ground black pepper, or to taste
    • 4 cups vegetable stock
    • 1 can full fat coconut milk (400 ml/13.5oz)
    • 1 lime juice of
    • extra salt and pepper to taste

    Instructions

    • Remove corn kernels from cobs. Set aside.
    • Chop all the vegetables, garlic and herbs.
    • Heat oil in a large pot over medium heat. Add onions, carrot and celery. Saute for 7-8 minutes or until onion is soft.
    • Add corn, zucchini, red pepper, jalapeno, garlic, chili powder, salt, and pepper, Saute for another 2 minutes.
    • Add stock and coconut milk. If you prefer a thicker soup, reserve 1 cup of stock and add later if necessary.
    • Bring to a boil, lower heat and simmer for 5 minutes.
    • Remove from heat and partially puree with a hand blender or remove 2 cups and puree with a blender or food processor and add back to the pot.
    • Stir in basil and cilantro and squeeze in lime juice. Taste and add more salt, pepper or lime juice as needed.
    • The soup may seem thin but it will thicken as it sits. If you reserved a cup of stock you can add it in or leave it out.

    Notes

    1. Store in the refrigerator for up to one week or in the freezer for 6 months. 
    2. Garnish with pickled jalapenos and fresh cilantro. 
    3. Add hot sauce to make it spicy. 
    4. If using milk or cream instead of coconut milk add it at the end after you have taken it off the heat. If you boil the milk or cream (unless it's heavy cream) it can split. 
    NUTRITION FACTS are an estimate only and are calculated using an online calculator. Numbers may vary depending on ingredient brands and quantities.

    Nutrition

    Serving: 1serving | Calories: 245kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 518mg | Potassium: 593mg | Fiber: 5g | Sugar: 12g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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      Creamy Broccoli Soup without Cream
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    Reader Interactions

    Comments

      4.91 from 62 votes (31 ratings without comment)

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    1. Ava says

      September 08, 2024 at 8:55 pm

      5 stars
      This soup is delicious. Can I freeze it? Will it freeze well?

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      • Andrea says

        September 09, 2024 at 7:16 am

        Yes you absolutely can freeze this soup. I’m so happy you enjoyed it!

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    2. Sue Cratchley says

      May 13, 2024 at 6:55 pm

      5 stars
      Seriously Andrea I have made this for dinner today Followed your recipe completely. Amazing we love your recipes. Thanks again you’re great!

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      • Andrea says

        May 14, 2024 at 4:34 pm

        Thank you so much Sue! What a lovely compliment and I'm so happy you enjoyed the soup. Thanks so much for coming back to leave a review!

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    3. Karen Lalonde says

      May 09, 2024 at 2:05 pm

      5 stars
      Andrea. Just tried this and didn’t change a thing. As usual, my husband loved it. Anything from Andrea is 👏. Awesome

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      • Andrea says

        May 10, 2024 at 3:48 pm

        Thanks so much for the wonderful comment Karen! So happy you both enjoyed the soup!

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    4. Ruth D says

      February 19, 2024 at 9:57 pm

      5 stars
      I love corn chowder and this is by far the best I’ve had! I love the flavour and warmth of the jalapeño.

      One of many favourites from My Pocket Kitchen.

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    5. Terry C says

      July 03, 2023 at 10:55 am

      5 stars
      This is the second I’ve made this and it is absolutely delicious! I added kale and grilled shrimp to give it more protein and greens. Definitely recommend this one!

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      • Andrea says

        July 03, 2023 at 10:56 am

        Delicious additions! I'm so happy you enjoy it Terry and thanks for commenting 🤗

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    6. Cathy says

      May 01, 2023 at 2:48 pm

      5 stars
      Made this last night and it’s a hit! I puréed cannellini beans for a bit of protein…so yummy!

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    7. Aline larochelle says

      April 17, 2023 at 4:53 pm

      5 stars
      Beautiful creamy and spicy soup perfect for a snowy spring day. Will definitely make it again. Aline

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    8. Lisa Hudson says

      February 24, 2023 at 10:04 am

      5 stars
      This is the best, most flavourful soup I have ever made! My husband and I are addicted to it and it has become a weekly dinner in our house.

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      • Andrea says

        February 24, 2023 at 2:20 pm

        I'm so happy you and your husband are enjoying the soup Lisa! Thanks so much for commenting!

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    9. Bev says

      September 05, 2022 at 3:49 pm

      5 stars
      Just made this and it is great! I did add some pureed white beans just for a bit of protein. Will definitely make again! Thank you.

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      • Andrea says

        September 07, 2022 at 9:34 am

        Great idea! So happy you enjoyed it!

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    10. Terry Collins says

      August 20, 2022 at 2:19 pm

      5 stars
      Just made this and it’s absolutely delicious! I’m following the Livy Method and I’m wondering what protein would you add and how?

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      • Andrea says

        August 21, 2022 at 10:29 am

        Hi Terry! So happy you enjoyed it! Some shredded Cooked chicken or cooked shrimp would be nice in this soup. Or you can have it as a side to whatever protein you are having. Hemp hearts and pumpkin seeds on top are also nice. Hope that helps!

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    11. Deb says

      August 18, 2022 at 3:19 pm

      5 stars
      Loved this recipe! Is it the jalapeno seeds that create the hotness?

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      • Andrea says

        August 20, 2022 at 8:33 am

        Yes there will definitely be more heat if you leave the seeds in. Also if you have a particularity hit jalapeño that will do it! So happy you enjoyed it!

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    12. Donna says

      August 17, 2022 at 1:22 pm

      5 stars
      Just made this on the weekend with fresh corn from our local famous family who grow the best! Synders Corn!
      Soup was delicious. I added the seeds from both jalapeños and it really added a bite of heat. Will definitely be making this soup again.

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      • Andrea says

        August 18, 2022 at 7:42 am

        Sounds like a winner! So happy you enjoyed it!

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    13. Bev Atkinson says

      August 09, 2022 at 6:27 pm

      5 stars
      So yummy. I added extra basil, cilantro, spinach and Czech peppers. Added to the rotation.

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      • Andrea says

        August 10, 2022 at 6:50 am

        Those sound like delicious additions! So happy you enjoyed it!

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    14. Kathy Angelatos says

      August 08, 2022 at 1:53 pm

      5 stars
      This was super delicious Andrea…
      I made it today can’t wait to make it again. Yum

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      • Andrea says

        August 09, 2022 at 6:54 am

        I'm so happy you enjoyed it!

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    15. Glenda says

      February 20, 2022 at 12:59 pm

      5 stars
      Dammit - just made this today and downsizing starts tomorrow. Wow this is another winner. Don’t know how I can leave any in my bowl 🥴

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      • Andrea says

        February 21, 2022 at 10:02 am

        Hi Glenda! I'm so happy you are enjoying it! You can face the challenge of downsizing! 💪

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    16. Angela B says

      January 30, 2022 at 8:57 am

      5 stars
      This soup is so delicious! If I am having it for my lunch what would be a good protein to mix in?

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      • Andrea says

        January 30, 2022 at 9:16 am

        Hi Angela!
        You could add some beans, chickpeas or edamame. Nuts and seeds are also good. If you eat meat some chopped ham or chicken. You can also have something on the side like a boiled egg. Hope that helps 😀

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    17. Diane says

      January 12, 2022 at 5:26 pm

      5 stars
      Made this with ingredients I had, meaning: I didn’t have a zucchini, a lime, or full fat coconut milk (I used the Light I had on hand) and this was DELISH! I can’t wait to make it again with fresh corn, full fat coconut milk (cause really…why not?!), and follow this to the letter. I wouldn’t change a thing!

      As for the overall recipe formats, etc., they’re awsesome--full of all possible information regarding each recipe + all kinds of add’l information, tips, how to’s, etc. Cudos to this Semi=Retired pastry chef! Thank you for the inspiration. (day 3 btw)

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      • Andrea says

        January 13, 2022 at 3:16 pm

        Hi Diane!
        Thank you so much for saying! I'm so happy you are enjoying the recipes and I appreciate you taking the time to comment!

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    18. Kathy says

      October 17, 2021 at 6:52 pm

      5 stars
      That was super easy and really tasty. Will definitely make that again.

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    19. Margaret Hartman says

      September 29, 2021 at 12:18 pm

      5 stars
      Love this recipe! Definitely a warm soup for a cold wet day! Thank you for all your sharing you do with us Andrea!

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    20. Cathy Jackson says

      September 16, 2021 at 12:58 pm

      No surprise. Another spectacular and delicious recipe from Andrea. So great with all Ontario veggies and herbs.

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    21. Martine Rutherford says

      May 27, 2021 at 7:46 pm

      Hi Andrea,made your chowder soup was a hit we loved it ,weather was cool and going to -3 tonight in Beardmore .rated a 10,love your recipes

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      • Andrea says

        May 30, 2021 at 8:26 am

        Thanks so much! So happy you enjoyed it!!

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    22. Katy says

      May 14, 2021 at 11:43 am

      5 stars
      Loved it. Made a triple batch so I had some to freeze, some to eat that night, and some for lunches the rest of the week. Definitely will make again. Andrea - in the narrative description part where you list ingredients you will need, you forgot to mention coconut milk. I had some in my pantry so it was fine, but others might use that list for shopping.

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      • Andrea says

        May 15, 2021 at 7:37 am

        Hey Katy!
        Thanks for catching that! It's been updated 👌
        So happy you enjoyed the soup and had enough to freeze for later! 😀

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        • Katy says

          October 07, 2021 at 8:58 pm

          5 stars
          Made it again tonight. So so so good. I am sharing recipe with my vegan friends.

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    23. Jackie says

      May 03, 2021 at 6:45 pm

      5 stars
      Forgot my rating!

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    24. Jackie says

      May 03, 2021 at 6:45 pm

      Very tasty!!! Whole family enjoyed.

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    25. Birgitta says

      May 02, 2021 at 1:34 pm

      5 stars
      Excellent recipe. Made this soup and the Curried Lentil Soup this morning. Both were very good and recipes were easy to follow. I did reduce Stock to 3 cups and blended approx. 2 cups o soup but my frozen corn gave off a lot of water so I would further decrease the stock (liquid) for next time. Very yummy!

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    26. Anouchka says

      February 20, 2021 at 8:10 am

      5 stars
      You're right - perfect soup for a winter's day/eve. Loved the balance between textures and flavours, & that it had both substance and lightness. Deeelicious!

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      • Andrea says

        February 22, 2021 at 5:10 pm

        So happy you enjoyed it!

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    27. Diane says

      February 15, 2021 at 7:08 pm

      5 stars
      Delicious! So much flavour!
      I was just introduced to this site this week. So far I have made 3 soups and 3 mains - all ⭐️ ⭐️⭐️⭐️⭐️

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      • Andrea says

        February 18, 2021 at 3:33 pm

        Oh I am so happy to hear! Welcome and glad you are enjoying everything!

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    28. Christine says

      January 26, 2021 at 3:13 pm

      5 stars
      What vegetable would you recommend to replace zucchini? I have all the other ingredients and don't want to run out for one item.
      Thank you!

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      • Andrea says

        January 27, 2021 at 10:02 am

        You can just leave it out no problem! You can add a bit more of any of the other veggies if you want.

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    29. Dhanwantie says

      January 18, 2021 at 7:37 pm

      5 stars
      Bravo!!! had it for dinner tonight with steam salmon on the side.I didn't have any vegetable stock so I used chicken.Thanks Andrea

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      • Andrea says

        January 26, 2021 at 12:04 pm

        Oh what a perfect accompaniment! And yes chicken stock works too! Happy you enjoyed it!

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    30. Laura Hernandez says

      November 06, 2020 at 3:12 pm

      Hi! Made this soup last night. It smelled amazing and tasted great. I have a question though: how do I make it thicker? It’s just my preference for these kinds of soups. I may have done something wrong but I put in 3 cups of stock and one 15 Oz can of coconut milk. Did my can need to be bigger? I let it set but it didn’t thicken up. Any suggestions?

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      • Laura Hernandez says

        November 06, 2020 at 3:20 pm

        5 stars
        Oops! Forgot to rate the recipe. My bad. Totally 5 ⭐️⭐️⭐️⭐️⭐️!!

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      • Andrea says

        November 07, 2020 at 10:11 am

        He Laura!
        Thanks for the comment and so happy you enjoyed the soup! So if you like it thicker you can either add some potato to it, which will thicken more when you puree it. OR you can add a couple tablespoons of flour to the vegetables before you add the stock and coconut milk. Sprinkle it over and then stir in and cook for a minute or two before adding the liquid. Hope that helps! 😃

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    31. Tamy says

      October 30, 2020 at 2:04 pm

      5 stars
      LOVED ❤️❤️ IT!!!!!! It was a HUGE hit with the family (picky eaters included😉.). This is a keeper for sure!!!! Thank you Andrea for your delicious ideas!

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      • Andrea says

        October 31, 2020 at 8:48 am

        So happy you enjoyed it! I have some in my freezer that I might pull out today 😊

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    32. Kayla Mannard says

      September 28, 2020 at 2:05 pm

      5 stars
      Fantastic soup! I’m in fall weight loss by Gina 2020 and corn is literally my favorite food. I have very picky children and they ate this soup with me! (After adding a tad of cream to theirs) I’m amazed. Thank you so much for your recipes! I plan to try a couple more this week.

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      • Andrea says

        September 28, 2020 at 3:04 pm

        I'm so happy you and your family enjoyed it!! Woot!

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    33. Diana Williamson says

      September 17, 2020 at 8:04 am

      5 stars
      Delishious! Made this last night for my lunch for the 1st week of Gina fall 2020 group! Definately a keeper! Freezing some. Great for this fall weather! Thanks Andrea

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      • Andrea says

        September 17, 2020 at 1:19 pm

        You are very welcome! So happy you enjoyed it!

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    34. Dagmara says

      August 30, 2020 at 7:52 pm

      Well well once again you come up with the most delicious recipe ever! I love this soup... it’s absolutely scrumptious! Thank you and keep the recipes coming!

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      • Andrea says

        August 31, 2020 at 9:00 am

        Thanks so much!! Happy you are enjoying everything!

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    35. Sharon Waugh (Mom) says

      August 29, 2020 at 2:38 pm

      Andrea, this soup is so delicious I wanted to eat the entire pot! I added half a cup of heavy cream cause why not? So good!

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      • Sharon Waugh (Mom) says

        August 29, 2020 at 2:40 pm

        5 stars
        Forgot the 5 star rating!

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      • Andrea says

        August 30, 2020 at 7:25 am

        I couldn't agree more!!
        So happy you liked it!!

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    36. Trish says

      August 22, 2020 at 2:19 pm

      5 stars
      Just made a pot full of this amazing seasonal recipe although I took the easier route and used frozen corn instead of cob. Delicious.

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      • Andrea says

        August 22, 2020 at 2:40 pm

        Amazing!! Definitely faster and still delicious!

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    37. Mary Erickson says

      August 22, 2020 at 10:48 am

      Andrea, this looks delicious. Sorry for the perhaps silly question - but do you cook the corn on the cob first?

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      • Andrea says

        August 22, 2020 at 2:39 pm

        Not a silly question! No need to cook the corn first as it cooks in the soup 😃

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    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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    2 white bowls of prepared soup topped with cilantro and jalapenos. Lime wedges on the side
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