Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up view of vegan corn chowder in a blue bowl topped with serrano pepper and cilantro.

Vegan Coconut Corn Chowder


  • Author: Lexi
  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Homemade corn stock and potatoes paired with chili peppers and ginger puts a unique spin on corn chowder. This vegan corn chowder is complex, rich and delicious. 


Ingredients

Scale

Corn Stock

  • 5 ears of corn, kernels removed, set three cobs aside for broth
  • 2 large cloves of garlic, smashed
  • 1 large Fresno chili pepper, halved and seeds removed
  • 1 large carrot, roughly chopped
  • 1 medium onion, quartered
  • 1 large stalk celery, roughly chopped
  • 5-6 sprigs of fresh cilantro
  • 1/2 inch piece of fresh ginger, peeled and sliced in half
  • 8 cups water
  • 2 tsp fine grain kosher salt

Chowder

  • 3 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 2 tsp garlic, finely minced
  • 1 tsp fresh ginger, finely minced
  • 2 cups Yukon gold potatoes, diced into 1/4 inch pieces (3-4 potatoes)
  • 2 cups corn stock (or regular vegetable broth)
  • 1 13.5 oz can lite coconut milk
  • 1 1/2 tbsp freshly squeezed lime juice (about 1 lime)
  • Kernels from 5 ears of corn, divided (about 3 cups of kernels)
  • 1 cup of celery, finely diced and divided
  • 1 cup of carrot, finely diced and divided
  • 1 tsp of fine grain kosher salt, plus more to taste as needed
  • Freshly ground black pepper to taste
  • 2 tbsp of freshly chopped cilantro, divided

Instructions

Corn Stock:

  1. Slice kernels off of 5 ears of corn and set kernels aside - you'll use these later on in the chowder.
  2. Add 3 of the corn cobs to a large stock pot with all of the other broth ingredients.
  3. Bring stock to a boil, then reduce to a simmer and cook for 2-2 1/2 hours, stirring several times throughout. When done, strain through stock a fine mesh sieve, using the back of a large spoon to press liquids out from broth solids. This should yield 4-5 cups of broth, and any extra stock can be frozen and used within 3 months.

Chowder:

  1. Heat 2 tbsp of olive oil in a large stock pot over medium heat. When the oil is hot, add onion and cook for 5-6 minutes. Add minced garlic and ginger and cook for 1-2 minutes, stirring often, until onions are translucent.
  2. Add potatoes, half of the corn kernels that you set aside earlier, half of the chopped celery (½ cup), half of the carrots (½ cup), and 1 tbsp of chopped cilantro with 1 tsp of salt and some cracked pepper. Stir well and cook for 5-6 minutes.
  3. Stir in coconut milk, 2 cups of our homemade corn stock (or vegetable broth if substituting), and lime juice and bring just to a boil. Reduce to a simmer and let simmer for 20-25 minutes, stirring a few times. Veggies should be fork tender when done.
  4. While the soup is cooking, add 1 tbsp of oil to a medium stir fry pan. Once it is heated, add the other half of corn kernels, carrots, and celery.  Season with a little salt and pepper and cook for 7-8 minutes or until vegetables are softened. We will add this batch of veggies to the soup *AFTER BLENDING* to provide texture.

Combine:

  1. To puree the soup, transfer to a heat safe blender and blend until smooth.
  2. Then, stir in the batch of sautéed vegetables and return to the pot to cook for another 5 minutes.

Notes

*Homemade corn stock is optional, but highly encouraged - feel free to substitute with 2 cups of regular vegetable stock/broth. 

Make sure to use a heat safe blender.

You can use jalapeños in the corn stock if you can't find Fresnos.

Try this soup warm or chilled - it's great both ways!

Store in an airtight container in the refrigerator for 2-3 days. 

You can freeze any leftover stock and it will keep in the freezer for about 3 months. You can also freeze the chowder for up to 3 months. Defrost overnight in the refrigerator, then heat over stovetop until warmed through. 

  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 277
  • Sugar: 11.7 g
  • Sodium: 1389.8 mg
  • Fat: 13.2 g
  • Carbohydrates: 36.8 g
  • Fiber: 5.7 g
  • Protein: 6.9 g

Keywords: vegan corn chowder