Coconut Milk Corn Chowder
A rich, luscious, completely dairy-free chowder made with full-fat coconut milk, tender potatoes, sweet corn, and aromatic vegetables. Ready in under 30 minutes, this plant-based one-pot meal delivers the ultimate winter comfort without any cream or flour.
Servings: 5 servings
Calories: 310kcal
Cost: 8
Equipment
- Large pot or Dutch oven
- cutting board
- Chef's knife
- wooden spoon
- immersion blender
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 1 medium carrot, diced
- 2 medium waxy potatoes, diced
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- 1 bay leaf
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 medium zucchini, diced
- 1 can full-fat coconut milk
- 3 cups vegetable broth
- 0.5 lemon, juiced
- salt and pepper, to taste
- 2 tbsp fresh parsley or chives, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrot. Cook 5–7 minutes until softened and fragrant.
- Add diced potatoes, smoked paprika, dried thyme, and the bay leaf. Stir and cook 2 minutes to toast spices.
- Pour in vegetable broth and coconut milk. Stir well and bring to a gentle simmer to avoid separation.
- Add corn kernels and diced zucchini. Partially cover and simmer 15–20 minutes until potatoes are tender.
- Remove bay leaf. Blend one-third to one-half of the soup with an immersion blender for creaminess, or blend a portion separately and return.
- Stir in lemon juice, then season with salt and pepper to taste.
- Serve hot and garnish with fresh parsley or chives.
Notes
For best texture, gently simmer the chowder and avoid vigorous boiling after adding coconut milk. Thin with extra broth if it thickens during storage.