Vegan Corn Chowder (Coconut Milk)

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

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

• Vegan Tomato Basil Soup
• Mushroom Soup
• Coconut Curry Soup
• Hearty Kale and Bean Soup
• Kale and Quinoa Soup

Photos by Alfonso Revilla

Vegan Corn Chowder (Coconut Milk)

Renee Press

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!

5 from 60 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dinner, Lunch

Cuisine American

Servings 2 servings

Calories 478 kcal

METHOD Stovetop

DIET Vegan

Equipment

• ▢
  Measuring spoons
• ▢
  Measuring Cups

Ingredients

  

1x2x3x

• ▢ 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

Calories: 478kcalCarbohydrates: 16gProtein: 5gFat: 48gSaturated Fat: 37gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 914mgPotassium: 578mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 19mgCalcium: 69mgIron: 7mg

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