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a bowl of corn chowder with a spoon in it on a table with fall leaves around it.
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5 from 1 vote

Corn Chowder Dairy Free

Fresh Corn Chowder is loaded with fresh vegetables and great flavor...this is a fall soup recipe to keep!
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 194kcal
Author: Paige


  • 3 tbsp 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 tbsp Miso Paste, white (mellow)
  • 1/2 teaspoon Garlic Powder
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoon Lemon Pepper
  • 1 Bay Leaf
  • 1 tablespoon Flour
  • 1 teaspoon Water
  • 1 cup Coconut Milk, refrigerated, unsweetened
  • 1/4 cup Italian Parsley, chopped, for serving


  • 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 occassionally 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