Chowder Goes East: Malabari Corn Bisque

Photo by Michael Piazza / Styled by Catrine Kelty

This corn bisque is inspired by the sweet summer corn fresh from the local market and the corn kadhi my uncle used to make back in India. It draws on the warm, spiced comfort of that childhood dish, layered with the coastal richness of Malabari spice flavors: curry leaves, coconut milk and a subtle kick of chili. Together, they create a soup that’s bright, silky and deeply satisfying—a vegan take that channels the creamy soul of a New England chowder while celebrating Indian coastal traditions. It’s a bowlful of memory, place and season—honoring what I grew up with and what I cook with now.

Serves 4–6

5 ears fresh corn, husked, divided 
⅓ cup roasted chickpea flour (sold as besan at Indian groceries) 
1 can full-fat coconut milk (13.5 ounces, use only half if desired) 
5 cups water 
2 teaspoons olive oil 
1 garlic clove, minced 
1 tablespoon extra virgin olive oil 
¼ teaspoon mustard seeds 
¼ teaspoon cumin seeds 
¼ teaspoon fenugreek seeds 
1 dry red chili pod (optional) 
¼ teaspoon asafetida (hing) 
4–5 fresh curry leaves (or dried curry leaves) 
1 tablespoon curry powder 
1 lemon, juiced, or 2 teaspoons cider vinegar 
½ cup cilantro leaves for garnish 
¼ teaspoon salt (or to taste)

Cut 1 ear of corn into 4–6 pieces. Remove the kernels from the remaining ears of corn and set aside. 

Place the chickpea flour in a large bowl. Whisk in the coconut milk and water until smooth. Add the minced garlic clove and a pinch of salt.

Heat the oil in a large pot over medium heat. Add the whole spices, hing, chili pod and curry leaves and stir for a few seconds, until they dance. Take care not to burn the spices.

Add the flour and coconut mixture to the pot gently to avoid splatter. Add the corn cobs/kernels and curry powder. Reduce the heat to medium-low and bring the soup to a boil; simmer uncovered, stirring occasionally for 8–10 minutes. Season with salt, taste and add more if needed.

When creamy and the corn has cooked through, let the soup cool enough to handle, remove the whole chunks of cobs and any large spice pieces. Blend the remaining for a smooth texture. You can strain the soup for a more refined finish.

Place the blended soup and the corn pieces back in the pot and simmer for another 5–6 minutes. Taste, add the lemon juice or vinegar and finish with fresh cilantro. Place a piece of corn in each bowl, ladle over the bisque and serve it warm (or cold during the summer).

This recipe appeared in the Summer 2025 issue as part of a larger story: A Seasoned Summer.