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    Home » Soup

    Plant-Based Coconut Corn Chowder

    Published: Sep 3, 2017 · Modified: Jul 10, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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

    [sp_index title="Other Soup Recipes" cat="soup-recipes" display_date="no" cat_link_text="All Soup Recipes" ]

    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

    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!

    Two Bowls of Coconut Chowder next to White Napkins and Spoons

    Creamy Coconut Corn Chowder

    Chef Sous Chef
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 55 mins
    Course Appetizer, Food + Drink, Main
    Cuisine Dairy-Free
    Servings 6 servings

    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 tablespoon fresh lime juice
    • ½ cup basil leaves roughly torn + additional for serving
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • ½ teaspoon 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 tablespoon 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.
    Keyword corn chowder recipe, corn recipes, corn soup recipe, plant-based soups, vegan soups
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    Plant-Based Coconut Corn Chowder Pinterest Image

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    Reader Interactions

    Comments

    1. Leanna says

      September 04, 2017 at 3:42 pm

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

      Reply
      • chefsouschef says

        September 04, 2017 at 5:37 pm

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

        Reply
    2. Mitch says

      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!5 stars

      Reply
      • Chef Sous Chef says

        November 21, 2017 at 12:50 pm

        Thanks Mitch. What a nice compliment!

        Reply

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