Plant-Based Coconut Corn Chowder

Last modified on September 25th, 2019 at 10:21 am

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.

Two White Bowls of 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.

3 cobs of corn with husks pulled back

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.

Coconut Corn Chowder with Micro Greens and Charred Corn

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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.

Ingredients to make coconut corn chowder

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.

4 cobs of corn with char marks on a black grill pan

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.

Corn, potatoes, and vegetables cooking in a dutch oven

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.

Hand garnishing a bowl of corn soup

Helpful Tools for Making Our Coconut Corn Chowder

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Creamy Coconut Corn Chowder

Two Bowls of Coconut Chowder next to White Napkins and Spoons

This coconut corn chowder is the ultimate end of summer comfort dish. The corn is blended with potatoes to create a deep and thick soup base which remains light and fragrant from the basil and coconut milk.

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.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Food + Drink, Appetizer, Main
  • Method: BBQ, Stovetop
  • Cuisine: Dairy-Free
Scale

Ingredients

  • 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
  • 1/2 cup basil leaves (roughly torn + additional for serving)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper

Instructions

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.

Keywords: corn recipes, corn chowder recipe, corn soup recipe, vegan soups, plant-based soups

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4 Comments

  • Reply
    Leanna
    September 4, 2017 at 3:42 pm

    This looks delicious, love the addition of the jalapenos. Pinned to my soup board.

    • Reply
      chefsouschef
      September 4, 2017 at 5:37 pm

      Thanks Leanna! The jalapeño definitely adds a great kick to the soup. Thanks for sharing!

  • Reply
    Mitch
    November 21, 2017 at 12:49 pm

    A friend of min served up your Coconut Corn Chowder the other night and I asked her where she got the recipe! Delicious!

    • Reply
      Chef Sous Chef
      November 21, 2017 at 12:50 pm

      Thanks Mitch. What a nice compliment!

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