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.