Coconut Milk Corn Chowder
A creamy, dairy-free winter chowder made with sweet corn, potato, coconut milk, and savory aromatics. Naturally thickened by blending part of the soup, this comforting dish is perfect for quick, cozy winter dinners.
Equipment
- large pot or Dutch oven
- blender
- wooden spoon
- ladle
Ingredients
- 1 tbsp olive oil or coconut oil
- onion, diced
- celery, diced
- garlic, minced
- potato, diced
- vegetable broth
- smoked paprika or spices of choice
- 1 can full-fat coconut milk
- corn kernels (frozen or canned)
- salt and pepper
Instructions
- Heat oil in a pot over medium heat. Add onion, celery, and salt. Sauté 5–7 minutes until softened. Add garlic and cook 1 minute more.
- Add diced potato, vegetable broth, and any spices. Bring to a boil, then reduce heat, cover, and simmer 10–12 minutes until potatoes are tender.
- Carefully transfer half the soup (mostly liquid and potatoes) to a blender. Add coconut milk and blend until completely smooth.
- Pour blended mixture back into the pot and stir to combine.
- Add corn kernels and simmer 5 minutes until heated through.
- Taste and season with salt and pepper. Add water or extra broth if too thick. Serve hot.
Notes
Blend part of the soup to create natural thickness. Use frozen or canned corn for winter convenience. Add smoked paprika or cumin for extra warmth.