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.
Now 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!
Prep Time:
15 minutesCook Time:
15 minutesTotal Time:
15 minutes Yield:
4-6 servingsingredients:
Soup:
Toppings:
instructions:
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Comments
Sounds absolutely fantastic!!
I hope you give this soup a whirl! It’s fantastic!
Yum! I love corn and any soup with coconut milk in it is automatically 1000x more delicious (fact). That one looks great!
Agreed! Coconut milk is the best!
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.
woohoo! Cheers to cooler weather. I hope you enjoy this soup as much as we did!
There is nothing that says summer to me than the perfect ear of corn. This soup captures all my favorite flavors: corn, coconut milk and lime. That jalapeño topper – oh bless sounds so good. Thanks for sharing.
Adding this to my must-try soon list! So delicious!
Every time I get corn with the intent of making it into a soup or other dish, it doesn’t happen because we just devour it on the cob, raw or steamed. This recipe does look lovely though. Maybe the trick next time is to hide some from my kids!
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!
I love this soup! I looks creamy but fresh. I can’t wait to try it!
I would’ve never thought of pairing coconut flavors with corn. This looks so delicious!
They pair nicely together 🙂
This soup is so delicious. I recommend you make some right away. You won’t be disappointed.
YAY!!! so happy you enjoyed it as much as we did! Cheers.
Can’t wait to make this soup!!!
I am definitely still in the mood for summer flavors, but I won’t say no to comfort food either! This sounds so good.
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.
Could this be made with low fat coconut milk? This looks absolutely delicious but that’s all I have 😮
Yes! It wont be quite as creamy but it will still be lovely. Enjoy!
This soup was AMAZING!!! It is cold and rainy outside, this soup was the dish for today!!
This is EXACTLY what I was looking for today! Can’t wait to get it in my belly!
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 soup was delicious! Thanks for sharing the recipe! I paired it with a delicious chilled Albarino 🙂
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!!
-Joy
I made this I added mushroom, cayenne pepper ,ginger I put it in a smoothie blender very good.
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.