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This vegan corn chowder with coconut milk cooks up sweet with a touch of spice and tanginess from cayenne pepper and fresh lime juice. This easy soup recipe makes a hearty vegan soup your family will love!
I love corn in the summer! I simply can’t find enough ways to cook it! It’s great to throw whole cobs on the grill for a delicious side dish! It’s also easy to add to salads like this vegan coleslaw or these crispy corn cakes with chili.
Why This Recipe Works
- A great way to cook corn! Especially in the summer when it’s inexpensive and available freshly picked in stores and farmers’ markets.
- Amazing flavor. From the aromatics at the start to the finishing touches, this soup delivers 100%!
- Simple ingredients. There are no real surprises here and likely the most expensive item will be the can of coconut milk.
What Goes Into This Recipe
This recipe utilizes mostly fresh produce ingredients plus a few easy-to-find pantry goods!
- Oil: Used to saute the veggies, you can choose your favorite vegetable cooking oil.
- Aromatics: Fresh garlic, yellow onion, fresh ginger, and dried turmeric add warmth and subtle flavor to the chowder.
- Corn: Fresh summer corn is perfect for this recipe but you can use frozen corn on the cob in the months it’s not available. I prefer corn on the cob and use the trimmed cobs to add more flavor to the soup but frozen corn kernels work too.
- Coconut milk: It’s important to make sure you are using canned coconut milk for the creamiest texture.
- Seasonings: Sugar, salt, and cayenne pepper. While I like the added spiciness of the cayenne pepper you can swap it with black pepper for a milder flavor.
- Basil: The bold flavor of basil is perfect but you can use other varieties of basil if it’s not available. Definitely use fresh rather than dried.
- Lime juice: Use freshly squeezed limes to balance out the sweetness of the corn and coconut milk.
How To Make This Recipe
This soup is quick and easy to make!
- 1) The first step in the recipe is to saute the aromatics. Heat the oil in a soup pot on medium heat. When hot add the garlic, ginger, onion, and turmeric. Cook for 2 to 3 minutes until aromatic and browning slightly.
- 2) Next, add the corn kernels, corn cobs (if using), coconut milk, water, sugar, salt, and pepper to the pot.
- 3) Cover with a lid and cook over medium-low heat for 30 minutes, simmering gently. Add water to the pot as needed.
- 4) When the soup is ready, add the chopped basil and lime juice and stir well. Taste the vegan corn chowder and adjust the seasonings as desired. Serve hot, at room temperature, or cold.
Expert Tips
- Fresh corn: Whenever possible make this soup with fresh corn.
- Don’t waste the cobs: Use them to add more corn flavor to the soup while it cooks and also give the soup a creamy texture thanks to the corn starch they release into the soup.
- Texture and flavor: Add a pop of flavor when serving by choosing some toppings to garnish the top or put them on the table for everyone to add!
- Don’t want hot soup in the summer? This vegan corn chowder without potato tastes great at room temperature or cold too!
FAQs
I don’t recommend using canned corn. The process of canning softens the corn so when added to this soup it becomes too soft. If you don’t have access to fresh corn, the best option is to use frozen corn instead.
Yes, this recipe made with canned coconut milk freezes great. I suggest removing the corn cobs before freezing. Thaw it out in the fridge overnight and then heat in the microwave or on top of the stove. You may need to add a bit of water as the soup may thicken as it sits.
What to Serve with Vegan Corn Chowder
- Toppings: Croutons, fresh herbs, vegan cheese.
- Fresh bread: For a simple meal, serve up this hearty corn chowder with freshly baked bread such as some homemade dinner rolls, or vegan focaccia.
- Freshly baked biscuits: These are perfect for dipping into your bowl of corn chowder with coconut milk! Try these sweet potato biscuits or vegan fluffy biscuits.
- Homemade crackers. I love these vegan rosemary crackers or vegan cheese crackers!
- Salad: For a heartier meal, add on a quick salad! I especially like to choose one with some protein such as this mango black bean salad or southwest quinoa salad.
More Vegan Soup Recipes
Photos by Alfonso Revilla
Vegan Corn Chowder (Coconut Milk)
Equipment
Ingredients
- 1 tablespoon of oil
- 3 cloves garlic chopped
- ½ of a yellow onion chopped
- 1 teaspoon of powdered turmeric
- 1 inch of fresh ginger peeled & chopped
- 2 ears of corn, de-kerneled save the cobs
- 1 can of coconut milk
- 2-3 cups of water as needed
- ½ teaspoon of sugar
- ¾ teaspoon of salt
- 1 pinch of cayenne or black pepper as desired
- 2 Tablespoons of basil chopped (Thai basil if available)
- Juice of 2 limes roughly 1 to 2 teaspoons
Instructions
- In a medium pot, heat oil and add garlic, ginger, onion, and turmeric. Saute for 2 to 3 minutes, until aromatic and browning slightly.
- Add corn kernels, corn cobs, coconut milk, water, sugar, salt, and pepper to the pot.
- Cook on medium-low heat for 30 minutes, simmering gently. Add water as needed.
- Add chopped basil and lime juice. Stir well. Taste, and adjust salt and pepper as necessary. Will be aromatic and delicious. Serve hot, at room temperature, or cold.
Notes
- Fresh corn: Whenever possible make this soup with fresh corn.
- Don’t waste the cobs: Use them to add more corn flavor to the soup while it cooks and also give the soup a creamy texture thanks to the corn starch they release into the soup.
- Don’t want hot soup in the summer? This vegan corn chowder without potato tastes great at room temperature or cold too!
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Yum I love corn flavoured soups. I make a fast one every few days with a vegan stock and a can of creamed corn plus whatever veges I have, lots of potatoes and it always turns out so yummy. I can’t wait to try this the coconut will raise the roof!
Sounds amazing! You’re going to love this one with the coconut addition!
wonderful fully wonderful
Agreed! My kind of chowder!
This looks soo delicious and love the incorporation of the coconut milk to make it creamy.
Coconut milk makes everything soooo creamy!
Such a creamy and delicious corn chowder! Yum!
Yessss! So creamy!
My favorite corn chowder recipe – truly creamy, sweet, and savory. Yum!
Same! The texture and flavor is so spot on!
Love this combo of coconut milk and corn!
Super amazing vegan corn chowder! Love that it’s made with coconut milk!
Same! Coconut milk does wonders for this chowder!
You had me a coconut milk! I’ve been looking for a chowder that’s dairy and gluten free.
This is the one!
that corn chowder looks so scrumptious and it was super easy to make toO!
You’d love this one! It comes out so filling and tasty every time!
This is really good – I just had to come back and leave a review.
So glad you enjoyed this one! It’s a favorite in our household!
This is so delicious and filling!
Agreed! It comes out so tasty and filling every time!
It turned out perfectly! Love the combination of turmeric and coconut milk! Yum yum! Thanks for the wonderful recipe!
It’s quite the delicious combo, alright!
I never made soup with coconut milk before. Now that I’ve tried this delicious soup I realize what I’ve been missing. Thank you.
Coconut milk is definitely a game changer!
This is such a wonderfully wholesome comfort meal! I made extra batches to have through the week.
It’s definitely a great meal prep idea! So so good!
Love using coconut milk in chowder and soups. So good!