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    Oh My Veggies » Vegan Recipes » Vegan Appetizers

    Sweet Corn and Coconut Milk Chowder

    Published: Sep 7, 2014 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Sweet Corn & Coconut Milk Chowder | Oh My Veggies

    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!

    Sweet Corn & Coconut Milk Chowder | Oh My Veggies

    Sweet Corn & Coconut Milk Chowder

    Farm-fresh corn, creamy coconut milk, and a good hit of jalapeño peppers come together for the quintessential summertime comfort food.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: chowder recipe, Sweet Corn & Coconut Milk Chowder, vegan chowder, vegetarian chowder
    Servings: 4 -6 servings
    Calories: 414kcal
    Author: Oh My Veggies

    Ingredients

    Soup:

    • 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
    • 14 ounce full-fat coconut milk 1 can
    • 3 cups water
    • Salt and pepper to taste
    • 1 teaspoon fresh lime zest
    • 2 tablespoons fresh lime juice

    Toppings:

    • ½ cup fresh cilantro minced
    • 3 pickled jalapeños sliced into thin rounds
    • ½ cup fresh or frozen corn kernels thawed if frozen
    • 3 tablespoons unsweetened coconut flakes
    US Customary - Metric

    Instructions

    • 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.
    • 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.
    • Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
    • Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
    • Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.

    Nutrition

    Calories: 414kcalCarbohydrates: 34gProtein: 6gFat: 32gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 481mgPotassium: 533mgFiber: 4gSugar: 6gVitamin A: 433IUVitamin C: 14mgCalcium: 44mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « This Week's Meatless Meal Plan | 09.08.14
    One-Pot Curried Quinoa with Butternut Squash and Chickpeas »

    Vegan Appetizers, Vegan Main Dishes, Vegan Recipes, Vegan Side Dishes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes corn, soup, summer

    Reader Interactions

    Comments

    1. Ada says

      March 21, 2018 at 10:19 pm

      5 stars
      I loved this soup. I didn't add the garnish though. Instead, I only partially blended the soup so it was still a little chunky.

      Reply
    2. Penny says

      July 12, 2020 at 11:12 am

      Can this soup be frozen?

      Reply
    3. Dolores says

      July 29, 2020 at 11:51 am

      5 stars
      I have mede this recipe numerous times. Love it! Just got my first batch of fresh corn this season.
      I too only partially blend it to eave it a bit chunky. Though I don't put it in the whole batch, I have
      added curry powder to some it it just for a different taste. Delicious.

      Reply
    4. Kristina says

      October 02, 2021 at 3:58 pm

      4 stars
      Really tasty recipe. I topped mine with candied jalapeños.

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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