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Sweet Corn and Coconut Milk Chowder

Sweet Corn & Coconut Milk Chowder | Oh My Veggies

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

Sweet Corn & Coconut Milk Chowder | Oh My Veggies

Farm-fresh corn, creamy coconut milk, and a good hit of jalapeño peppers come together for the quintessential summertime comfort food.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 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


  • 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


  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.

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  • Reply
    Millie | Add A Little
    September 7, 2014 at 10:57 am

    Sounds absolutely fantastic!!

    • Reply
      September 8, 2014 at 10:28 pm

      I hope you give this soup a whirl! It’s fantastic!

  • Reply
    September 7, 2014 at 11:10 am

    Yum! I love corn and any soup with coconut milk in it is automatically 1000x more delicious (fact). That one looks great!

    • Reply
      September 8, 2014 at 10:28 pm

      Agreed! Coconut milk is the best!

  • Reply
    September 7, 2014 at 1:06 pm

    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.

    • Reply
      September 8, 2014 at 10:30 pm

      woohoo! Cheers to cooler weather. I hope you enjoy this soup as much as we did!

  • Reply
    Sam @ PancakeWarriors
    September 7, 2014 at 1:58 pm

    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.

  • Reply
    Lori @ RecipeGirl
    September 7, 2014 at 4:45 pm

    Adding this to my must-try soon list! So delicious!

  • Reply
    Ordinary Blogger (Rivki Locker)
    September 7, 2014 at 8:19 pm

    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!

    • Reply
      September 8, 2014 at 10:31 pm

      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!

  • Reply
    kristie @
    September 7, 2014 at 9:18 pm

    I love this soup! I looks creamy but fresh. I can’t wait to try it!

  • Reply
    Polly @ Tasty Food Project
    September 8, 2014 at 1:43 am

    I would’ve never thought of pairing coconut flavors with corn. This looks so delicious!

    • Reply
      September 8, 2014 at 10:31 pm

      They pair nicely together 🙂

  • Reply
    September 8, 2014 at 10:11 pm

    This soup is so delicious. I recommend you make some right away. You won’t be disappointed.

    • Reply
      September 8, 2014 at 10:33 pm

      YAY!!! so happy you enjoyed it as much as we did! Cheers.

  • Reply
    September 9, 2014 at 1:33 pm

    Can’t wait to make this soup!!!

  • Reply
    Joanne Bruno
    September 10, 2014 at 1:56 pm

    I am definitely still in the mood for summer flavors, but I won’t say no to comfort food either! This sounds so good.

  • Reply
    Colleen B.
    September 15, 2014 at 11:43 pm

    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!

  • Reply
    September 17, 2014 at 7:01 am

    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.

  • Reply
    September 18, 2014 at 9:12 pm

    Could this be made with low fat coconut milk? This looks absolutely delicious but that’s all I have 😮

    • Reply
      September 19, 2014 at 12:26 pm

      Yes! It wont be quite as creamy but it will still be lovely. Enjoy!

  • Reply
    September 21, 2014 at 11:42 am

    This soup was AMAZING!!! It is cold and rainy outside, this soup was the dish for today!!

  • Reply
    October 20, 2014 at 2:52 pm

    This is EXACTLY what I was looking for today! Can’t wait to get it in my belly!

  • Reply
    November 14, 2014 at 1:28 pm

    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!

  • Reply
    April 19, 2015 at 1:36 pm

    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!

  • Reply
    July 2, 2015 at 2:49 pm

    This soup was delicious! Thanks for sharing the recipe! I paired it with a delicious chilled Albarino 🙂

  • Reply
    July 23, 2015 at 10:51 am

    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!

  • Reply
    August 24, 2016 at 4:32 pm

    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!!

  • Reply
    January 20, 2017 at 7:34 pm

    I made this I added mushroom, cayenne pepper ,ginger I put it in a smoothie blender very good.

  • Reply
    January 22, 2017 at 6:49 pm

    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.

    • Reply
      February 9, 2017 at 6:54 pm

      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!

  • Reply
    January 22, 2017 at 6:51 pm

    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.

  • Reply
    August 29, 2017 at 7:37 am

    Made this last night for my (mostly vegetarian) family. Everyone loved it including the picky ones in the bunch. I used 3 medium poblano peppers instead of the jalapeño’s and added 3 more cups of whole corn to the finished product to make a chunkier chowder. And I only had low fat coconut milk so I used that vs the full fat you recommend and it turned out just fine. Thank you for posting!

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