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–+ servings
single white bowl of soup with spoon. garnished with jalapeno peppers and cilantro
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4.90 from 57 votes

Creamy Corn and Vegetable Chowder

A dairy free, veggie packed, creamy corn chowder that you can enjoy all year round!
Prep Time30 minutes
Cook Time15 minutes
Course: Soup
Cuisine: American, Canadian
Keyword: chowder, corn, creamy
Servings: 6 servings
Calories: 245kcal
Author: Andrea Mut

Equipment

  • Large pot
  • Blender, hand held or regular or food processor

Ingredients

  • 4 ears fresh corn or 4 cups frozen and thawed
  • 1 large white onion, diced small
  • 1 medium carrot, diced small
  • 1 medium celery stalk, diced small
  • 1 medium zucchini, diced small
  • 1 red bell pepper, diced small
  • 2 jalapeno peppers, diced small
  • 2 cloves garlic, minced
  • ½ cup fresh basil, chopped
  • ½ cup fresh cilantro, chopped
  • 1 tablespoon coconut oil (avocado or olive works too)
  • 1 ½ teaspoon chili powder
  • 1 ½ teaspoon salt, or to taste
  • ½ teaspoon fresh ground black pepper, or to taste
  • 4 cups vegetable stock
  • 1 can full fat coconut milk (400 ml/13.5oz)
  • 1 lime juice of
  • extra salt and pepper to taste

Instructions

  • Remove corn kernels from cobs. Set aside.
  • Chop all the vegetables, garlic and herbs.
  • Heat oil in a large pot over medium heat. Add onions, carrot and celery. Saute for 7-8 minutes or until onion is soft.
  • Add corn, zucchini, red pepper, jalapeno, garlic, chili powder, salt, and pepper, Saute for another 2 minutes.
  • Add stock and coconut milk. If you prefer a thicker soup, reserve 1 cup of stock and add later if necessary.
  • Bring to a boil, lower heat and simmer for 5 minutes.
  • Remove from heat and partially puree with a hand blender or remove 2 cups and puree with a blender or food processor and add back to the pot.
  • Stir in basil and cilantro and squeeze in lime juice. Taste and add more salt, pepper or lime juice as needed.
  • The soup may seem thin but it will thicken as it sits. If you reserved a cup of stock you can add it in or leave it out.

Notes

  1. Store in the refrigerator for up to one week or in the freezer for 6 months. 
  2. Garnish with pickled jalapenos and fresh cilantro. 
  3. Add hot sauce to make it spicy. 
  4. If using milk or cream instead of coconut milk add it at the end after you have taken it off the heat. If you boil the milk or cream (unless it's heavy cream) it can split. 
NUTRITION FACTS are an estimate only and are calculated using an online calculator. Numbers may vary depending on ingredient brands and quantities.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 518mg | Potassium: 593mg | Fiber: 5g | Sugar: 12g