Dairy Free Corn Chowder
This Dairy Free Corn Chowder is loaded with fresh vegetables and great flavor, easy too!
Prep Time25 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 194kcal
Cost: $15-$25.00
- 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
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.
- 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!
Calories: 194kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1402mg | Potassium: 775mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3157IU | Vitamin C: 49mg | Calcium: 86mg | Iron: 5mg