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Dairy free corn chowder

Updated: May 16

 2 tablespoons olive oil
 1 medium red onion, chopped
 3 large cloves garlic, minced
 2 medium carrots, peeled and chopped
 1 medium red bell pepper, chopped
 1 medium zucchini, chopped
 1 pound yukon gold potatoes, cut into ½ inch chunks
 4 medium ears corn, kernels removed
 2 ¼ to 3 cups low-sodium vegetable broth*
 1 (13.5 ounce) can full-fat coconut milk
 ¾ teaspoon fine sea salt
 ½ teaspoon pepper
 ¾ teaspoon smoked paprika
 chopped fresh basil, for serving
Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
Next, stir in the carrots, bell pepper and zucchini and cook for about 5 minutes, until softened.
Add in the potatoes, corn kernels, broth, coconut milk, salt, pepper, and smoked paprika. Increase the heat and bring to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally, or until the potatoes are tender. Remove from the heat.
Very carefully, transfer about 3 cups of the soup to a blender and process until smooth (being mindful of the hot steam!). Return the pureed portion to the pot and mix until combined.
Taste and season with additional salt and pepper as desired (I usually add more salt!). Serve topped with some fresh basil!

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