Fresh sweet corn is combined with fresh vegetables in this easy and delicious summer corn chowder. Coconut milk is used in place of cream, which makes this delicious chowder dairy free and vegan!
If you’re anything like I used to be, you probably see the words dairy-free, gluten-free, vegan and think well this isn’t going to be good. I think a lot of people have the notion that these words automatically mean “healthy” tasting food. I assure that is NOT the case here!
I sent this summer corn chowder with Kyle for his lunch and didn’t tell him it was dairy free. After he told me that he enjoyed his lunch, I told him the chowder was dairy free. He said he never would have known! So, if your skeptical, don’t be!
Now, if you don’t have to eat to dairy-free or have no desire to, you can certainly swap out the coconut milk for half and half. I’ve made this both ways and both are delicious.
If you’re one of those “I only eat soup in the fall/winter” people, I highly recommend you set those feelings aside and try this corn chowder while summer is still here. The summer produce is what makes it taste so darn good. There is nothing like fresh sweet corn, roasted right off the cob. The cobs get put to good use and flavor the broth for this chowder – so you’re not wasting a thing!
Summer happens to be one of my favorite times to make soups and chowders because that’s when the freshest produce is available. I like to make different vegetable based soups and then freeze them to enjoy all throughout fall and winter.
This summer corn chowder makes the perfect light dinner or lunch and can be made completely in advance. It freezes well too! What are you waiting for – go make a pot!
- 6 Ears Fresh Sweet Corn, removed from the cob and cobs reserved for the stock
- 1 Teaspoon Coconut Oil
- Kosher Salt and Freshly Ground Black Pepper
- 6 Cups Coconut Milk*
- 2 Cups Vegetable or Chicken Broth
- 1 Tablespoon Coconut Oil
- 1 Small Onion, finely chopped
- 1 Red Bell Pepper, finely chopped
- 2 Small Carrots, grated
- 1 Cup Potatoes, diced
- 1 Sprig Fresh Thyme
- ¼ Teaspoon Cayenne Pepper, or to taste
- Preheat the oven to 475º.
- On a baking sheet, toss the corn kernels with coconut oil and season with salt and pepper. Roast the corn for 15-20 minutes or until the corn begins to caramelize in spots.
- Meanwhile, combine the corncobs into a large pot with 4 cups of the coconut milk and 1 cup of the vegetable broth. Bring the stock to a boil and then reduce the heat to a simmer for at least 20 minutes.
- Melt the coconut oil in a soup pot over high heat and add in the onion and pepper; sauté the vegetables for 2-3 minutes or until soft. Add in the carrots and potatoes and cook for 1 minute longer; season the mixture with salt and pepper.
- Discard the corncobs from the stock and pour the stock in with the vegetables. Add in the corn, remaining 2 cups of coconut milk, 1 cup of vegetable broth, thyme, and cayenne pepper. Bring the soup to a simmer and cook for 15 minutes or until the potatoes are fork tender.
- Ladle into soup bowls and serve!
- *I used Silk brand unsweetened coconut milk that I found in the refrigerated section by the almond milk. This is much cheaper than buying a bunch of cans of coconut milk. The fat and calorie content is around the same as what you'd find in the "light" canned version.
- *If you prefer, you can use half and half in place of the coconut milk.
I’ve really been in the mood for soup lately, but all of my soup recipes remind me of fall so this would be perfect to satisfy my craving right now. Also, I love any soup made with coconut milk (it’s my fave!). Have you tried using the lite coconut milk for this recipe or do you use the regular?
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This one really is the perfect summer soup because it’s so fresh tasting! Oh and I’m so glad you asked that because I totally forgot to mention the coconut milk I used! I bought Silk (unsweetened)brand in the carton (much cheaper than buying a bunch of cans) and it’s about the same calorie and fat count as the light version you’d find in the can. Oh and it doesn’t have any weird additives! I was able to find it at Target, so I’m guessing it’s pretty easy to find!
Making this now for a girl at work who is dairy free and gluten-free,, Just had a taste test! Yum, thank you for sharing and I’ll be making a big bash to freeze for fall and winter !
That is so kind of you to think of your coworker, Barbie! Thank you for the nice words and I’m so glad you enjoy ?
Annie @ The Garlic Diaries says
Oh my gosh. I just love you right now. This soup seriously looks so darn good. I absolutely love the idea of using the corn cobs in the stock. I want this so bad right this second!!!
Annie @ The Garlic Diaries recently posted…Loaded Veggie Cream Cheese
The corn cobs add so much sweet corn flavor! I just finished the last of the leftovers and I’m thinking about making a big batch and freezing some so that I can have it all winter long! Thanks Annie!
Maya @ Treats and Eats says
I’m not really a fan of soup but corn chowder is my one exception. Love it! I’ve never tried a version with coconut milk, but it sounds good to me! Even as an extreme dairy lover 🙂
Maya @ Treats and Eats recently posted…Grilled Banana Bread Ice Cream Sandwiches
You can definitely use half and half in place of the coconut milk – I tried it both ways and loved them both! The one with half and half is obviously a little more luxurious tasting, but the coconut milk makes me feel healthy! Thanks Maya!
Gayle @ Pumpkin 'N Spice says
This soup looks gorgeous, Keri! I could eat soup pretty much every day of the week, so I’m loving the fresh ingredients in here. So perfect for the summer!
Gayle @ Pumpkin ‘N Spice recently posted…Chocolate Peanut Butter S’mores Dip
Thanks Gayle! I could eat soup everyday too!
Natalie @ Tastes Lovely says
I love love love corn chowder! When I was little, I was grossed out by clams, so would get corn chowder instead. I love how healthy your version is! I am going to have to try coconut milk next time : )
Natalie @ Tastes Lovely recently posted…Triple Berry Crumble (made with frozen fruit!)
Thanks Natalie! Corn chowder is definitely one of my favorites and I’m surprised how much I love the coconut milk in here!
Savita @ ChefDeHome says
Such a gorgeous bowl of chowder, Keri! I’m so digging the corn in here! I can enjoy this for a delicious dinner, any day!
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Rachelle @ Beer Girl Cooks says
Dude, I eat soup all year long. I love some corn chowder and your everything-free version is so creative! I also like to freeze some summer vegs for a splash of hope for summer in the dark days of winter.
Rachelle @ Beer Girl Cooks recently posted…Mini Cherry Goat Cheesecakes
Same here! It’s so funny how it’s basically everything-free, but doesn’t actually taste that way! Thanks Rachelle!
Keri – can I use a slow cooker for this?
I think that would work just fine, Lauren!
Can u use almond milk instead of coconut milk?
I think almond milk would work just fine, but I haven’t tried it myself. Please let me know how it turns out if you try it!
Julie Moore says
When do you add the roasted corn?
Making it now. 🙂
So sorry for the delay, Julie. I fixed the recipe, though I’m sure you improvised and figured it out! I hope you enjoyed it 🙂
Just made this. It’s deliscious and I used lite coconut milk. That’s all the store had!
Glad to hear that, Zan! 🙂
This recipe looks absolutely delicious, can’t wait to make it. My one question is though, If do it in a crock pot how long would it go for?
Hi Leila, I’m not entirely sure as I’ve never made it in a crock pot, but I would think 4-6 hours on low. Do let me know if you try it!
How many calories do you think are in each serving?
I don’t count calories so I’m not sure. It would also depend on the coconut milk used – you could easily plug in the ingredients to an online calorie calculator to find out!
I bought the orginal coconut milk, is that gonna be too sweet?
As long as its unsweetened it should be fine!
Making this now, it is simmering! Is it supposed to thicken as much as corn chowder made with cream? I’d guess not, but mine is nowhere close to the same thickness, so I wanted to make sure.
It is much thinner than a version with cream. It also depends on the coconut milk used – I’ve noticed some are thicker than others! I hope you enjoy, Julia!
Oh man!! I just made this for my dinner and jarred the rest for my lunches. Let me tell you, it is so good!! I added a bit of sriracha to my bowl and I’m almost licking it clean!!
Glad you like it, Dia! The addition of sriracha sounds just perfect!
Oh baby!!!!I just made this..so delicious and light..I love the coconut idea..me and my girlfriend are trying to stay away from dairy and this recipe was perfect..I added some peas to it…thank you….tastalicious. 🙂
Glad you enjoyed, Jeffrey! 🙂
Has anyone tried using frozen corn in the off season? ☺️
I used canned corn today because my store didn’t have fresh cobs. Tastes delish!!!
Thanks for sharing, Marissa! Glad you enjoyed 🙂
has anyone tried making this and added fresh zucchini? I have some and don’t want it to go to waste. Do you think it would go well with this soup or would it throw off the flavor?
Hi Lauren, you can add zucchini! I think it will pair just fine with the other veggies 🙂
Has anyone tried adding corn starch to thicken it a bit?
Do you think this soup would freeze well?
Yes I do think it will freeze well. Enjoy!
My daughter has a severe milk allergy, so always looking for a good DF soup, so we made this tonight. We enjoyed it and since vegan isn’t necessary for us, we added some scallops. Great chowder.
This is the best corn chowder I have ever had! We had it on a warm summer night with spinach salad and rolls and it was perfect! Thank you!
this is seriously THE BEST soup in the entire world. we do a blend of coconut milk (can) and the drinking coconut milk (also, word of advice, make sure it’s unsweetened!!!! made that mistake the first time…) and add some zucchini and green beans! it’s AMAZING. keri – we send you such good vibes any time we eat this so thank you for putting together such a yummy recipe! 🙂
That’s so great to hear, Rachel! I’m so happy you enjoyed it ?
Dawn Wehrle says
Made this last night. So delicious! Will definitely be making again.
Glad you enjoyed it, Dawn!
Thank you so much for this recipe!! Hubby & I have been eating better, losing weight, and focusing on SOS-free eating (salt, oil, sugar free). This recipe fits perfectly in our rotation of favorite meals. We omitted the oil & salt, and it still tastes great!
That’s great, Fran! Glad you enjoyed ?
Carolyn Fasano says
I made this chowder using Almond Milk. Delicious! Addd lobster meat which makes it not vegan also.