Creamy Coconut Corn Chowder

Maggie May Schill


This recipe is dairy free, and super creamy.
I urge you to avoid the urge to use milk or cream. The flavor pro g Ile is perfect with coconut milk. It is light, yet creamy.

☆☆☆☆☆ 0 votes
25 Min
6 Hr
Stove Top


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ears of yellow sweet corn, raw
12 oz
coconut cream
1 medium
sweet onion, diced
1 medium
red bell pepper, diced
4 clove
garlic, minced
3 c
sweet yellow corn
1/2 c
celery, diced
1 large
yukon potato
4 c
vegetable broth, low sodium
1/4 tsp
1/2 Tbsp
coconut oil
1 tsp
white pepper (or to taste)
1 pinch
red pepper flakes
1/2 tsp
1 tsp
salt to taste

How to Make Creamy Coconut Corn Chowder


  • 1With a chef's knife, slice corn from corn cobs. Add corn to the other cups of corn, and set cobs to the side.
    Cube potato, set aside.
  • 2Heat oil in a large saucepan. Saute onion, bell pepper, garlic, and celery until onion is translucent. Add spices to pot. Stir until spices are toasted.
  • 3Add broth and deglaze pan.
  • 4Add cobs to pot. Bring pot to a boil, then lower heat to a simmer. Simmer for 5 hours.
  • 5Remove cobs from pot. Add potato and half of the corn to pot. Cook until tender.
  • 6With a blender, add coconut cream and blend smooth.
    Add rest of corn to pot and cook until corn is cooked through. Salt pot to taste.

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About Creamy Coconut Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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