The ultimate end of summer comfort dish, our Plant-Based Coconut Corn Chowder features golden, sun kissed corn and is blended with potatoes to create a deep and thick soup base which remains light and fragrant from the basil and coconut milk.
Cue Lana Del Rey's Summertime Sadness when the Canadian National Exhibition is in town, when the sun has set way before 8pm and when sweet summer corn is in season. The golden niblets of summer, corn is the bittersweet transition into fall and is the true epitome of the farm to table experience. With soup season at our doorstep, we're slowly saying farewell to summer with this creamy (minus the cream) and dairy-free, coconut corn chowder.
What we love most is holding cobs of corn wrapped in its husk; it's as organic and natural as harvesting corn directly from the field. Peeling the leaves to expose the first few rows of kernels, unzipping the leaves as you invert the husk to reveal the full cob, and picking away remaining hairs is a third of the experience. The second third is the textured sensation of biting into the fleshy kernels or the bumpy path of the knife as it grazes the cob. And the final third is eating it, of course.
Corn season really is a bittersweet moment and only lasts for a split second. There really is an opportune moment for the corn to be in full ripeness with sweet juices and crunchy kernels. It's a fine saddle between saying so long to summer and welcoming the autumn crisp, and our rich and creamy coconut corn chowder is the ultimate way to celebrate both seasons in their fullest glory.
The golden, sun kissed corn is blended with rustic fall potatoes to create a deep and thick soup base which remaining light and fragrant from the basil and coconut milk. Served hot and topped with a handful of corn and basil, our coconut corn chowder is the ultimate end of summer comfort dish and is the perfect pairing to a chilled summer wine served on its own or as a starting dish.
The golden, sun kissed corn is blended with rustic fall potatoes to create a deep and thick soup base which remaining light and fragrant from the basil and coconut milk.
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How to Make Our Plant-Based Creamy Coconut Corn Chowder
Ingredients for Coconut Corn Chowder
Corn, shallots, garlic, potatoes, jalapeño peppers, vegetable stock, coconut milk, limes, basil, olive oil, salt and pepper.
Step 1: Grill the Corn
Preheat your bbq or a grill pan on medium heat. Lay 5 cobs of corn on the grill and cook for 10-12 minutes, rotating every 2-3 minutes, until charred all around.
Step 2: Cut the Kernels from the Corn
You need to be careful cutting the kernels from the cob. Hold the corn firmly with the flat end on a cutting board. Using a sharp knife cut along the firm portion of the cob, starting from top to bottom. Rotate and repeat until all kernels are removed.
Step 3: Pre-cook the Vegetables
Heat a heavy bottomed soup pot on medium. Add 1 tablespoon of cooking oil and sauté the vegetables, starting with 1 diced shallot for about 1 minute, until softened, then adding the a clove of minced garlic, 2 diced jalapeño peppers, half the corn kernels and a large potato, diced. Cook, stirring occasionally for 6-8 minutes until the peppers and garlic are cooked through.
Step 4: Make it Chowder
Pour in 3 cups of vegetable stock and bring to a boil. Reduce heat to simmer and add 1 can of coconut milk and the juice of one lime. Simmer for 30 minutes then blend with an immersion blender to reach your preferred consistency. Season with salt and pepper to taste.
Step 5: Style and Serve
The soup is amazing as is, but you can elevate it with little extra effort. Spoon soup into your favourite soup bowl and top with a sprinkling of remaining corn kernels. Lay a few leaves of basil on top and season with freshly ground black pepper.
Helpful Tools for Making Our Coconut Corn Chowder
Below are affiliate links to products that will assist you in making our coconut corn soup recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.
- Le Creuset Grill Pan
- All-Clad Tongs
- Le Creuset Dutch Oven
- Le Creuset Wooden Spoon
- Kitchen-Aid Immersion Blender
- Global Chef's Knife Set
Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!
Creamy Coconut Corn Chowder
- 5 cobs corn grilled and kernels removed (about 5 cups)
- 1 large shallot diced
- 1 clove garlic minced
- 1 large potato peeled and diced
- 2 jalapeño peppers seeds removed and diced
- 3 cups vegetable stock
- 1 can full fat coconut milk 400 ml
- 1 tbsp fresh lime juice
- ½ cup basil leaves roughly torn + additional for serving
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp fresh ground black pepper
- No. 1 | On a preheated bbq or grill pan, cook the corn on the cob for about 10-12 minutes, rotating every 3-4 minutes, until you have nice charring marks around the corn. Once cool enough to handle, cut the kernels from the cob.
- No. 2 | Heat a heavy bottomed soup pot on medium. Pour 1 tbsp of cooking oil in the pot. Once the oil just starts to smoke add the shallots and cook for 1 minute, stirring often. Add the jalapeño, garlic, potatoes, and half the corn and cook for an additional 6-8 minutes. Next add the stock, bring to a boil, then reduce heat to low and add coconut milk and lime juice. Simmer for 30 minutes.
- No. 3 | Use an immersion blender to blend the soup to your desired consistency. Season with salt and pepper to taste. Bring back up to heat before serving with basil and a spoonful of charred kernels.