I pulled this recipe for Dairy Free Corn Chowder from a hand-written note in an old recipe box, and it’s one of my favorites. Loaded with fresh corn, chunky vegetables and no dairy, this is a great soup recipe to keep on hand for fresh or frozen corn.
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Why You’ll Love this Recipe
Soup recipes are great to have on hand for dinner or lunch year-round, and this hearty soup is packed with fresh corn, red potatoes, bell pepper, vegetable broth and great flavor.
Here are the things to love about this creamy corn chowder:
- Coconut milk is used in place of heavy cream, and gives this creamy soup a silky texture and savory flavor
- Use sweet corn right off the cob or frozen corn…either will work well in this recipe
- This simple soup is easy to put together and doesn’t need hours on the stove
- It’s a very good starter for something like Classic Chicken Marsala or even a Shredded Chicken Burrito Bowl.
- After that, why not some Decorated Chocolate Covered Strawberries, Mini Caramel Apple Pies, or some Lemon Shortbread Cookies?
Love soup? Try this Chicken Sausage Tortellini Soup …warming and delicious, or this creamy non-dairy pumpkin soup. So good!
Ingredients You’ll Need
For the full ingredient list and directions, please scroll down to the recipe card below.
- Butter: Unsalted is best
- Onions: Both a yellow onion and a chopped leek.
- Celery, Red Bell Pepper, Carrot: Chopped fine for color and flavor.
- Potatoes: Red potato or gold
- Leeks: Or green onions for flavor
- Corn: Sweet corn kernels cut off the cob
- Vegetable Broth: Chicken broth is a simple swap if you’d like
- Seasonings: Miso paste, garlic powder, salt, black pepper
- Bay Leaf: For extra flavor
- Coconut milk: For a rich flavor in place of heavy cream
- Italian Parsley: Chopped fine for serving.
Step-by-Step Instructions
For the full recipe and instructions, please scroll to the recipe card below.
- Cut the vegetables – celery, onion, leek, green, peppers, carrot and cook until soft on medium-high heat
- Add the chopped potatoes
- Add the broth, fresh corn kernels and seasonings
- Gentle simmer for a bit
- Add the coconut milk
- Process a little bit (a cup) in the blender or with an immersion blender for overall creaminess.
- Garnish and serve!
Cook the Vegetables
- Make this simple corn chowder by adding the onion, leek and celery and cook on medium-high heat heat to a dutch oven until it starts to get soft, about 5 minutes.
- Be sure to stir the bottom of the pan to scrape any bits, this is where much of the flavor is.
- Add the chopped green and red pepper along with the carrots and continue cooking another 5 minutes or so until soft. Make sure the mixture doesn’t brown.
- Continue with the recipe by adding the vegetable broth and other ingredients.
Tips for Using Fresh Corn
You can use sweet summer corn for this recipe, but frozen corn works great for this recipe too.
Here’s some tips for cutting fresh corn off the cob:
- Remove all the green outer leaves of the corn first, including the silky strings as best you can, then wash the ears and dry them with a clean kitchen towel.
- Stand the corn cob ear up in a large bowl or cutting board with the bottom (larger end) down.
- Cut the kernels off from the top to the bottom with a sharp knife, working on one side at a time.
- Cut downward, as close to the base of the corn as you can.
- The corn kernels are now ready to use
Expert Tips and Serving Suggestions
This chowder recipe is easy to make, and everyone I’ve ever served it to loves it!
- You can use an immersion blender instead of regular blender to process the soup if you’d like.
- How about some big warm bowls with a hearty sandwich like Naan BLT with Sun Dried Tomato Mayo or this outstanding Turkey Burger?
- Go meatless with this roasted butternut squash crostini recipe. These toasts are amazing.
- Why not serve it with several different soups, like this non-dairy Pumpkin Soup and this delicious Chicken Sausage Tortellini Soup?
- I hosted a gathering just like that once, with three soups and a few salads, like Pan Roasted Pear Salad, Blackberry Goat Cheese Salad this very best rotisserie Chicken Salad, or this all-time favorite Chick Fil A Kale Salad.
- Finish it off with something simple for dessert, like these Triple Chocolate Cookies, something super cozy like these Baked Apples with Oatmeal Crumble Topping, or these amazing Mini Strawberry Pies, or even these pumpkin waffles with vanilla ice cream on top.
Frequently Asked Questions
Yes, it will be great, too! If you can, buy organic frozen corn and follow the recipe as normal.
Yes! Cooked, shredded chicken would be delish, and so would grated cheddar cheese. Cooked and crumbled bacon would also taste amazing on this soup.
Store this hearty soup in an airtight container and it’ll keep in the refrigerator for several days.
More Recipes:
- Cornmeal Pancakes with Strawberry Jam: These pancakes are totally delicious!
- Low Carb Stuffed Zucchini Recipe: This is an all-time favorite recipe, keto is a bonus.
- Superfood Salad: So good for you and super delicious too!
- Apple Upside Down Cake: A seasonal favorite, and it’s a keeper
- Fresh Figs, Three Ways Be inspired with new ways to eat fresh figs!
- Non Dairy Hot Chocolate Recipe: This one is creamy and fabulous.
- Vegan Potato Soup: Just an easy, tasty soup.
- Skillet Taco Bake: A fantastic appetizer or main dish.
If you’ve tried Dairy Free Corn Chowder, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me about it in the comments below!
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Dairy Free Corn Chowder
Ingredients
- 3 tablespoons Olive Oil
- 1 medium Onion, chopped
- 1 Leek, washed, dried, chopped (white part only)
- 2 Celery, washed, trimmed, sliced thin
- 1 small Green Pepper, chopped fine 1/4 cup chopped
- 1 small Red Pepper 1/4 cup chopped
- 1 Carrot, large, washed, peeled, cut in thin slices about 1/2 cup
- 4 Potatoes, red or gold, washed, peeled, cut in 1" pieces about 3 cups
- 4 cups Vegetable Broth, low sodium
- 5 ears Corn, kernels removed from cob about 3 cups
- 1 tablespoon Miso Paste, white (mellow)
- ½ teaspoon Garlic Powder
- 1 ½ teaspoons Salt
- ½ teaspoon Lemon Pepper
- 1 Bay Leaf
- 1 tablespoon Flour
- 1 teaspoon Water
- 1 cup Coconut Milk, refrigerated, unsweetened
- ¼ cup Italian Parsley, chopped, for serving
Instructions
- COOK THE VEGETABLES
- Melt the olive oil In a large dutch oven or heavy-bottom pot.Add the onion, leek and celery and cook on medium high heat until soft, about 5-6 minutes. Stir the mixture from the bottom so it does not brown.
- Add the chopped green and red pepper and carrots, and continue cooking on medium high heat for another 5 minutes or until soft, stirring occasionally so the mixture doesn't brown. Add the potatoes, and stir to combine.
- Add the vegetable broth, corn, miso paste, garlic powder, salt, pepper and bay leaf. Stir the mixture to combine. Simmer on medium heat, stirring occasionally for 20-25 minutes until the potatoes are fork tender.
- Combine the flour and water in a small bowl to make a paste and add it to the mixture. Stir together until combined. Add the coconut milk, and continue to cook on medium heat for about 5 more minutes.
- Using a measuring cup, pull one cup of soup from the pot and process until smooth in a blender, then return it to the pot. Continue to cook on medium heat for 10 more minutes, stirring occasionally. Remove bay leaf and garnish each bowl with chopped fresh parsley.
Notes
- To prepare fresh corn, remove all the green outer leaves of the corn first, including the silky strings as best you can, then wash the ears and dry them with a clean kitchen towel.
- Stand the corn cob ear up in a large bowl or cutting board with the bottom (larger end) down.
- Cut the kernels off from the top to the bottom with a sharp knife, working on one side at a time.
- Cut downward, as close to the base of the corn as you can.
- The corn kernels will come right off and are ready to use!
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was updated with new text and instructions September, 2021. Original post:
I have a sign hanging on my front porch that says “Dogs Welcome, Children Must Be On A Leash.” The local Pop Warner kids came to the door selling tickets the other day and did not get the joke (“why do we have to be on a leash?”) I haven’t laughed that hard in months 🙂
Besides kids back in school fundraising for youth sports, there are signs of fall everywhere. People are tidying their yards, sweeping the garage and putting lawn furniture away. The dreaded Annual Garage Cleaning still needs to happen.
Yesterday morning I slipped on a warm jacket and went for a walk in the neighborhood, where I ran into a record number of neighbors who were friendly and chatty. Up here in the mountains, word of mouth is the primary source of news. We talked about neighborly things like getting our snowblowers serviced (there’s a long wait this year) and trimming our trees and bushes before the snow flies.
I was sad to hear the neighbors down the street are moving south – this happens a lot before winter sets in – and while I don’t blame them, I’ll miss them and their dogs. All of this walking and talking and chilly air made me crave a warm bowl of Fresh Corn Chowder.
This version is lighter than most because of using coconut milk instead of heavy cream, and by pureeing a cup or so and adding it back to the pot. Most of these ingredients are at their peak right now, so seek them out and enjoy the fall glory 🙂
Please rate this recipe and thanks for leaving a comment!