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+ servings
single white bowl of soup with spoon. garnished with jalapeno peppers and cilantro
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4.84 from 12 votes

Creamy Corn and Vegetable Chowder

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

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
  • 1/2 cup fresh basil, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp coconut oil (avocado or olive works too)
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp salt, or to taste
  • 1/2 tsp fresh ground black pepper, or to taste
  • 4 cups vegetable stock
  • 1 can full fat coconut milk
  • 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.