Ayurvedic Golden Corn Chowder

“What the sun gives the field, the cook gives the bowl.”

Ayurvedic Golden Corn Chowder

A velvety, tridoshic-friendly chowder that weaves sweetness, earth, and fire into one golden offering. This is more than soup—it’s nourishment tuned to the rhythms of your body, drawn from ancient wisdom and sun-fed fields.

Ingredients

  • 2 tbsp ghee (or sunflower oil for vegan option)
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 1 tsp grated fresh ginger
  • ½ tsp ground turmeric
  • ½ tsp ground coriander
  • 1 pinch hing (asafoetida) – optional, aids digestion
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 4 cups corn kernels (fresh or frozen)
  • 1 cup diced carrots
  • 1 small sweet potato, peeled & cubed
  • 4 cups vegetable broth or water
  • 1 cup coconut milk
  • Salt to taste
  • Fresh lime juice to finish
  • Cilantro or tulsi leaves, to garnish
  • ✧ Optional Balancing Add-ins
  • For Kapha: add more ginger, black pepper, and a touch of chili.
  • For Vata: increase the sweet potato, use more ghee, and add fennel seeds.
  • For Pitta: skip garlic, use sunflower oil, and add a pinch of cardamom.r


How The Alchemy Happens


In a heavy-bottomed pot, warm the ghee. Add cumin and mustard seeds. Let them pop.

Stir in ginger, turmeric, coriander, hing, onion, and garlic. Sauté until fragrant.

Add carrots, sweet potato, and corn. Stir to coat in spices.

Pour in broth. Simmer gently for 15–20 min, until veggies are tender.

Add coconut milk. Simmer 5 more minutes.

Take 1–2 cups of soup, blend until creamy, and stir it back in—just enough for silk.

Adjust salt. Add lime juice to taste.

Garnish with herbs, serve warm, and whisper your intentions into the steam.

🔙 Back to the Kitchen

“To feed the body is to remember the earth. To spice the broth is to remember the stars.”