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This vegan corn chowder with coconut milk cooks up a creamy pot of sweet chowder with a touch of spice and brightness from cayenne pepper and fresh lime juice. It’s an easy soup recipe that makes a hearty crowd-pleasing vegan soup your family will love!
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Table of Contents
- Why You’ll Love this Coconut Corn Chowder Recipe!
- Ingredients for Coconut Corn Chowder
- How To Make Corn Chowder Vegan
- Toni’s Recipe Tips for Vegan Corn Chowder
- FAQs for Coconut Milk Corn Chowder
- Serving Suggestions for Coconut Corn Chowder
- More Delicious Recipes Using Corn
- Vegan Corn Chowder with Coconut Milk Recipe
Why You’ll Love this Coconut Corn Chowder Recipe!
Corn is such a summer specialty that I can’t find enough ways to cook it! I love throwing whole cobs on the grill for a delicious side dish, or adding it to salads like this vegan coleslaw or to crispy corn cakes with chili.
Here’s another mouthwatering way to enjoy corn, especially when it’s inexpensive and freshly picked in stores and farmers’ markets. This vegan coconut milk corn chowder takes the classic chowder and gives it a sweet and dairy-free twist. It develops amazing flavor, from the aromatics at the beginning to the finishing touches, all while using simple and budget-friendly ingredients! You might need to make a double-batch because your family may not be able to get enough of this rich and creamy vegan corn chowder with coconut milk!
Ingredients for Coconut Corn Chowder
This recipe uses mostly fresh produce, plus a few easy-to-find pantry staples!
- 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 Corn Chowder Vegan
This soup is quick and easy to make!
Step 1: First, sauté the aromatics. Heat the oil in a soup pot on medium heat. When hot, add the garlic, ginger, onion, and turmeric. Then cook for 2 to 3 minutes, until aromatic and browning slightly.
Step 2: Next, add the corn kernels, corn cobs (if using), coconut milk, water, sugar, salt, and pepper to the pot.
Step 3: Cover with a lid and cook over medium-low heat for 30 minutes, simmering gently. Add water to the pot as needed. When the soup is hot, add the chopped basil and lime juice and stir well. Finally, taste the vegan corn chowder and adjust the seasonings as desired. Serve hot, at room temperature, or cold.
Toni’s Recipe Tips for Vegan Corn Chowder
- Fresh corn: Whenever possible, make this soup with fresh corn for best flavor.
- Don’t waste the cobs: Use them to add more corn flavor to the soup while it cooks. Also, it gives 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 for Coconut Milk Corn Chowder
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. Let it cool fully before freezing in an airtight container for up to 3 months. 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.
Serving Suggestions for Coconut 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 Delicious Recipes Using Corn
Vegan Lunches
Black Bean Quinoa Corn Salad
Vegan Appetizers
Vegan Coleslaw Recipe with Apple, Carrots, and Corn
Vegan Lunches
Vegetarian Lettuce Wraps (Beans & Corn)
Vegan Appetizers
Roasted Chili Corn Salsa (2 Ways)
If you tried this vegan corn chowder with coconut milk recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Vegan Corn Chowder with Coconut Milk
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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!
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!