Sweet Corn and Coconut Milk Chowder

By Andrea | Last Updated: September 30, 2014

Sweet Corn & Coconut Milk Chowder | Oh My Veggies

Sweet Corn & Coconut Milk Chowder
Sinking your teeth into a perfectly ripened ear of sweet corn straight from the stalk is one of the finest pleasures of summer. I long for that moment all winter long. But a girl can only eat so many ears of raw corn, so it’s nice to branch out. With the chillier weather we’ve had here recently, this vegan corn chowder recipe has become a new favorite way to eat this summertime treat.

If you are interested in growing corn in your garden, I highly recommend it—if you have the space. Unfortunately, if your garden is on the small side, it may be a little tricky as corn needs plenty of room to grow. Since corn is primarily pollinated by wind, you will want to make sure to plant corn in blocks of short rows rather than in a single long row. Corn appreciates full sun and fertile, well-drained soil. To keep your harvest coming, make sure to plant a few successions of corn throughout the season.

img_1963-768x1024Now that the days are getting shorter and the arrival of fall isn’t far away, I find myself craving heartier meals that are still packed with summer flavors. Enter this Sweet Corn and Coconut Milk Chowder.

This soup has everything going for it. It’s sweet, spicy and creamy, and packed with farm-fresh flavors—summer “comfort” food at its best. The garnishes are definitely a must, so please don’t skimp on them!

If you’re in need of a new soup to add to your recipe book, this should be at the top of your list.  Pour a glass of your favorite wine, invite a few friends over for dinner and dig into this lovely chowder. Cheers!

Go to Sweet Corn & Coconut Milk Chowder recipe

Sweet Corn & Coconut Milk Chowder

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes


4-6 servings



  • 2 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1-2 fresh jalapeño peppers, seeded and diced (use two if you like more heat)
  • 3 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 (14-ounce) can full-fat coconut milk
  • 3 cups water
  • Salt and pepper to taste
  • 1 teaspoon fresh lime zest
  • 2 tablespoons fresh lime juice
  • Toppings:

  • 1/2 cup fresh cilantro, minced
  • 3 pickled jalapeños, sliced into thin rounds
  • 1/2 cup fresh or frozen corn kernels (thawed if frozen)
  • 3 tablespoons unsweetened coconut flakes
Print recipe


  1. Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
  2. Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
  3. Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
  4. Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
  5. Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.

About Andrea

Andrea is a farmer, food blogger, and country music lover living in the Pacific Northwest. Her blog Dishing Up the Dirt highlights recipes she develops using produce grown on her farm.

Read more from Andrea

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This sounds great! The days are getting shorter and last week it was so grey and dreary here that it felt like immediate winter! This weekend has been great though. I’m making my grocery shopping list and looking for inspiration, so, I’m definitely buying some fresh corn from our farm market and making this chowder this week when our weather gets cooler again.

haha! I do the same thing with fresh corn. No need to cook it, it’s best right off the stalk raw!!! But this soup comes in as a close second! I hope you give it a whirl!

Just made this soup for dinner and had to come back to comment on how delicious it is!! I added some tofu and red bell pepper after the blending to beef it up but otherwise followed the recipe exactly. Thank you for sharing, I can’t wait to eat it ALL!

I made this soup last night and it was AMAZING! I’m thinking of making it again tomorrow and freezing it, so that way I can enjoy some summer corn flavors in the cooler months.

Wow. I just made this and I’m obsessed. I even used light coconut milk and didn’t blend it (I don’t have a blender) and it’s so freakin good. Such a cozy comforting and healthy meal for a frigid day like today. Thanks for the recipe!

just made this for lunch and served with garlic bread. a huge hit! very easy and oh so yummy. i needed a quick soup recipe with very few ingredients and this was perfect. thank you for this recipe!

This is officially my new favorite soup in life!! Plus it was sooooo fast and easy in the pressure cooker, I only pre-sauteed the onion/garlic/jalapeno. I will say though: I had a heck of a time trying to blend corn with an immersion blender; I will blend in the food processor next time. Well done!

Hi There!
I make this recipe often in the slow cooker. It is a great last minute meal too, I keep frozen corn & coconut milk stocked in my kitchen. I am also bringing this soup out to a friend today, it’s a great comfort food even in the summer time. Thanx again!!

This is a delicious recipe! I realized very quickly why I should have defrosted the corn all the way since it has a tendancy to clump together with the oil. No worries we managed to just keep stirring and it worked out well. I did a split mix of super sweet corn with regular corn and it was a nice touch. I would suggest though, to be prepared (depending on your palate,) to add some spices. It took a lot of taste testing but after some sea salt, pepper grinder, cayenne pepper, garlic salt, and a touch of curry it was fantastic! Thank you so much for this recipe and I can’t wait to share with others.

I also added some smoked paprika and cayenne. I used less water, 2 cups, because I like thicker soups. I used white pepper and salt to season, and an extra clove of garlic. It was exactly what I wanted for dinner. Thanks for the recipe!

BTW don’t get scared with the immersion blender step. I just added bit by bit to my blender and it pretty much is the same thing.

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