Dairy Free Corn Chowder with Coconut Milk
This Dairy Free Corn Chowder with Coconut Milk is light, smooth, and creamy. Using potatoes, coconut milk, basil, and sweet summer corn, this flavorful vegan soup tastes delicious whether served hot or cold. It's the perfect end-of-summer comfort food dish.
Servings: 6 servings
Calories: 207kcal
Ingredients
- 5 ears corn grilled and kernels removed (about 5 cups)
- 1 large shallot diced
- 1 clove garlic minced
- 1 large potato russet or Yukon gold, peeled and diced
- 2 jalapeño peppers seeds removed and diced
- 4 cups vegetable stock
- 1 can coconut milk 13.5oz/400ml
- 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
- Preheat your BBQ or a grill pan on medium heat. Arrange the corn on the grill and cook for 10-12 minutes, rotating every 2-3 minutes, until charred all around. Once cool enough to handle, cut the corn kernels from the cobs.
- Heat olive oil in a large pot over medium-high heat. Sauté shallots for 1 minute, then add garlic, jalapeño, potato, basil, and all but 1 cup of corn. Season with salt and pepper, and cook, stirring occasionally, for 6-8 minutes until the peppers are softened.
- Pour in the vegetable stock and bring to a boil. Reduce heat to low and add the coconut milk and lime juice. Simmer for 30 minutes then remove from the heat and blend with an immersion blender to reach your preferred consistency. Season the chowder with salt and pepper to taste.
- Serve the soup immediately garnished with a spoonful of reserved kernels and a few sprigs of basil.
Notes
Scroll up for a visual walk-through of the recipe.
Chef's Tips:
Add even more corn flavor: instead of tossing the cobs after removing the kernels, add them to the vegetable stock and heat for 10 minutes to infuse the corn falvor into the stock.
Safety first: always remove soup from the heat before blending to prevent splatters and potential burns.
Make ahead: we prefer to make soup the day before serving as it tends to have more depth of flavor when reheated. This soup can be made up to 3 days in advance.
Storage: store leftover corn chowder in a covered container for up to 3 days. Reheat on the stove over medium heat until hot.
Freezing: corn chowder can be frozen to be enjoyed throughout the year. Allow leftover soup to cool to room temperature before transferring it to freezer-safe containers. Store in the freezer for up to 6 months.
Recipe Variations and Modifications:
Bacon: while this soup is vegan, if you are not vegan, bacon is a wonderful addition to the soup, adding a smokey, savory flavor. Chop and crisp the bacon as the first step in the recipe.
Coconut milk: if you don't have coconut milk, heavy cream is a great alternative.
Gazpacho: believe it or not, this soup tastes amazing whether it's served hot or cold. For a cold version, cook the soup as per the recipe instructions, then chill the soup in the fridge. We also suggest blending the soup in a high-powered blender for an extra-smooth consistency. Serve the chilled soup with a swirl of coconut milk and a few leaves of basil.
Nutrition
Calories: 207kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 870mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 20mg | Calcium: 27mg | Iron: 3mg