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Vegan Corn Chowder with Coconut Milk Recipe

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4.3 from 3 reviews

This vibrant Vegan Corn Chowder brings together sweet corn, aromatic spices, and creamy coconut milk to create a comforting and flavorful dish. Perfectly spiced with turmeric, ginger, and a hint of cayenne, it’s a dairy-free, hearty soup that can be enjoyed hot, warm, or cold.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Vegetables & Aromatics

  • 3 cloves garlic, chopped
  • ½ yellow onion, chopped
  • 1 inch fresh ginger, peeled and chopped
  • 2 ears of corn, de-kerneled (save the cobs)
  • 2 tablespoons basil, chopped (Thai basil if available)
  • Juice of 2 limes (approximately 1 to 2 teaspoons)

Spices & Seasonings

  • 1 teaspoon powdered turmeric
  • ½ teaspoon sugar
  • ¾ teaspoon salt
  • 1 pinch cayenne pepper or black pepper (to taste)

Liquids & Fats

  • 1 tablespoon oil
  • 1 can coconut milk
  • 2-3 cups water (as needed for desired consistency)

Instructions

  1. Saute Aromatics: In a medium pot, heat the oil over medium heat. Add the chopped garlic, ginger, onion, and turmeric powder. Saute for 2 to 3 minutes until the mixture becomes aromatic and the onions start to brown slightly.
  2. Add Corn and Liquids: Add the corn kernels along with the saved corn cobs to the pot. Pour in the can of coconut milk, add 2 cups of water (add more later if needed), sugar, salt, and a pinch of cayenne or black pepper to taste.
  3. Simmer Chowder: Reduce the heat to medium-low and let the chowder simmer gently for about 30 minutes. Stir occasionally and add additional water if the chowder becomes too thick or to reach your preferred consistency.
  4. Finish and Season: Remove the corn cobs from the pot. Stir in the chopped basil and fresh lime juice. Taste the chowder and adjust the salt and pepper as needed. Serve hot, at room temperature, or chilled for a refreshing twist.

Notes

  • Saving the corn cobs and simmering them with the chowder adds natural sweetness and depth of flavor.
  • Thai basil adds a subtle anise-like flavor, but regular basil can be used as a substitute.
  • The chowder can be enjoyed warm or cold making it versatile for different seasons.
  • Adjust cayenne or black pepper to control the spice level according to your preference.
  • For a thicker chowder, reduce the amount of water used or simmer longer to concentrate flavors.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-corn-chowder-with-coconut-milk-recipe/