This vegetarian corn chowder with coconut milk is cozy, creamy, and packed with fresh flavor—no dairy required! Chunks of tender potato and sweet corn swim in a velvety, aromatic broth made rich with coconut milk and brightened with a hint of lime. This chowder feels indulgent and comforting yet stays light and wholesome. Whether you're craving a comforting bowl of healthy corn chowder or want to experiment with creamy corn soup without heavy cream, this recipe strikes the perfect balance.
Cozy Coconut Corn Chowder
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Asian, Western
Servings 6 generous bowls
Large Dutch oven or heavy-bottomed pot The even heat distribution helps cook potatoes evenly.
Wooden spoon or heat-resistant silicone spatula Great for stirring without scratching your pot.
Chef’s knife and cutting board For dicing veggies precisely.
Measuring cups and spoons To keep the balance of flavors accurate.
Optional immersion blender For a partially puree’d, thicker broth (without needing cream). Alternative: transfer half the chowder to a regular blender in batches.
Ladle and soup bowls For serving and enjoying every spoonful.
- 4 cups fresh or frozen corn kernels if frozen, no need to thaw
- 2 large russet potatoes peeled and diced into ½-inch cubes
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 3 cups vegetable broth low-sodium preferred
- 1 14-ounce can full-fat coconut milk
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika or sweet paprika
- ¼ teaspoon chili powder adjust to taste
- Salt and freshly ground black pepper to taste
- Juice of ½ lime about 1 tablespoon
- 2 tablespoons chopped fresh cilantro optional, for garnish
- 1 green onion thinly sliced, for garnish
Prep your ingredients
Dice the potatoes into ½-inch pieces so they cook evenly. Chop onion, bell pepper, and garlic and set aside. Feel free to adjust onion quantity slightly based on sweetness preference.
Sauté the aromatics
Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion and sauté for about 4 minutes, until softened. Stir in garlic, cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.
Add potatoes and peppers
Toss in the diced potatoes and red bell pepper, stirring well to coat them in the spices and oil. Cook for another 3–4 minutes, letting the edges of the potatoes get a touch of color to deepen flavor.
Stir in corn and broth
Add corn and pour in the vegetable broth. Season with salt and pepper. Increase heat to medium-high and bring the mixture to a gentle boil.
Simmer until potatoes are tender
Reduce heat to medium-low. Let the chowder simmer, covered, for 15–20 minutes, stirring occasionally until the potatoes are fork-tender.
Blend for creaminess (optional step)
For extra creaminess, remove about 2 cups of the chowder and blend until smooth using an immersion blender or countertop blender. Return puree to the pot and stir to combine.
Add coconut milk and lime
Lower the heat to gentle simmer. Stir in the full-fat coconut milk, gently heating it through (about 5 minutes)—avoid boiling to prevent separation. Mix in lime juice to brighten the flavors.
Adjust seasoning
Taste and add salt, pepper, or a dash more chili powder if needed. The chowder should be creamy, balanced, and slightly tangy.
Serve hot with garnishes
Ladle into bowls and top with sliced green onions and fresh cilantro. Optionally serve with warm crusty bread or tortilla chips.
Pairings
- Crusty Bread or Cornbread: Rustic sourdough or a sweet jalapeño cornbread pairs perfectly, soaking up the rich broth.
- Simple Side Salad: A crisp mix of arugula, cherry tomatoes, cucumber, light vinaigrette—cuts through the creaminess.
- Grilled Vegetables or Skewers: Think zucchini, mushrooms, and peppers brushed with olive oil and herbs—mirrors the chowder’s textures.
- Spicy Tortilla Chips: Add crunch and a south-of-the-border flair when served on the side or crumbled on top.
- White Wine or Light Beer: A crisp sauvignon blanc or a Mexican-style lager cuts through richness and brightens the palate.
FAQs
1. What type of potatoes work best?
Russet potatoes are ideal for a fluffy, thick chowder. Yukon golds are another excellent choice—they hold shape well and add creamy texture. Avoid waxy potatoes like red bliss—they won’t thicken as effectively.
2. Can I use frozen corn?
Absolutely. Frozen corn is convenient and works wonderfully. If using fresh, cut straight from the cob, you'll get a bit more sweetness and that bright fresh flavor.
3. Do I need to use full-fat coconut milk?
Yes—full-fat coconut milk ensures that velvety, creamy mouthfeel that gives the chowder richness without dairy. Light coconut milk will make the soup thinner and less indulgent.
4. Is this recipe gluten-free?
Yes—it’s naturally gluten-free! Just double-check your broth and spices for hidden gluten.
5. Can I make this in a crockpot?
This is a healthy corn chowder perfect for the slow cooker method. Sauté the onion, garlic, and spices first, then add to the crockpot with potatoes, corn, broth, and coconut milk. Cook on low for 4–6 hours until potatoes are soft. Add lime juice and cilantro just before serving.
