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Need a Creamy and Dairy Free Soup? Try this Corn Chowder!

I’m, what my parents would call, a “soup-head”.

I LOVE anything that is soupy, creamy, and can be ladled into small bowls. I was thrilled when I was old enough to have the arm strength to open a can of soup and be trusted to heat it on the stove alone. It’s all I ate. My dad would let me pick out at least a dozen cans of soup at the store, and they would be gone within a week because I would burn through them as quickly as possible. I freaking LOVE soup, okay?

Now, as an adult, I STILL crave soup often. If I have a tummy ache or I’m tired, or hell, if the cat looks at me menacingly (he’s plotting something, I know it), I pull out my large pot and I start cooking.

Related: Crock-Pot Vegan Bacon and Cheddar Potato Soup

My husband, on the other hand, is not as enthusiastic about my soup obsession. He’d rather have a sandwich or something not so liquid inspired. However, that being said, most of the time I make a soup, he raves about how amazing it is. And I’m like John Travolta, circa 1978 Grease, as I cock my head back and laugh “Ha. Ha. Ha. Oh Sandy…” And then we burst into song and dance, complete with matching hot pants.

Okay, not really. But wouldn’t that be sweet!?

Dairy-Free Creamy Corn Chowder

Back to the point, now that it is December, I’m making a lot more soup. With sniffles and the indecisive southern weather being all Katy Perry about what temperature it is going to be (you’re hot then you’re cold), I’m reaching more for the comfort and stability of a good bowl of soup.

And this corn chowder has me head over heels in love.

You know those golden recipes that you make spur of the moment? When you look into your pantry and just start grabbing things, only to be BLOWN AWAY by the flavors as you devour way too much in one sitting?

Yeah, this recipe is one of those.

If you are looking for a fantastic dairy-free creamy soup, look no further! Adding a thick can of coconut milk to some blended potatoes and corn really does the trick! “They go together like rama lamma lamma ka dinga da dinga dong. Remembered forever as shoobop sha wadda wadda yippity boom de boom. Chang chang changitty chang shoobop. That’s the way it should be, wha ooohhhh,YEAH!”

“Oh So Creamy” Corn Chowder (Dairy-Free!)

Ingredients:

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp coconut oil (my favorite is Dr. Bronners)
  • 3 medium russet potatoes, cut into small chunks
  • 1 can mild green chilis (7 oz.)
  • 2 cans organic corn, drained
  • 3 C veggie broth (when I don’t have some made from scratch, I use Rapunzel Bouillon)
  • 1 can full-fat coconut milk (my favorite is Native Forest)
  • 1/4 C fresh cilantro, chopped
  • Himalayan sea salt and pepper to taste

Directions:

  1. In a large soup pot, saute onions and garlic in coconut oil until soft.
  2. Add potatoes, cook 2-3 minutes more.
  3. Add green chilis, corn, and broth. Cook on medium high heat with the lid on, until the potatoes are soft and starting to break down (20-30 minutes).
  4. Transfer (a quarter to a half) of the soup to a high powered blender, add half of the canned coconut milk, and process until smooth. Pour back into soup pot with the remaining coconut milk.
  5. Stir, and add salt, pepper, and cilantro.
  6. Cook for one minute more on a low heat. Serve.

 

Creamy Corn Chowder (Dairy Free!)

Oh So Creamy Corn Chowder (Dairy-Free!)
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Ingredients
  1. 1 large onion, diced
  2. 3 cloves garlic, minced
  3. 2 Tbsp coconut oil (my favorite is Dr. Bronners)
  4. 3 medium russet potatoes, cut into small chunks
  5. 1 can mild green chilis (7 oz.)
  6. 2 cans organic corn, drained
  7. 3 C veggie broth (when I don't have some made from scratch, I use Rapunzel bouillon)
  8. 1 can full-fat coconut milk (my favorite is Native Forest)
  9. 1/4 C fresh cilantro, chopped
  10. Himalayan sea salt and pepper to taste
Instructions
  1. In a large soup pot, saute onions and garlic in coconut oil until soft.
  2. Add potatoes, cook 2-3 minutes more.
  3. Add green chilis, corn, and broth. Cook on medium high heat with the lid on, until the potatoes are soft and starting to break down (20-30 minutes).
  4. Transfer (a quarter to a half) of the soup to a high powered blender, add half of the canned coconut milk, and process until smooth. Pour back into soup pot with the remaining coconut milk.
  5. Stir, and add salt, pepper, and cilantro.
  6. Cook for one minute more on a low heat. Serve.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

 What comfort foods do you reach for in the winter? Share in the comments below!

randi

Oh So Creamy Corn Chowder- dairy and gluten free!

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5 comments

Reply

Hello Randi ! Lovely and delicious recipe you have shared. Also I want to say that a plant-based diet can be an excellent source of all the necessary nutrients (protein, fats, carbohydrates, vitamins, minerals, and all nine essential amino acids) for optimal health, particularly when a wide variety of recipes are shared by you people to make the vegan a healthy and delicious food option for a person. Thanks for sharing such a beautiful recipe. Good luck Randi.

Reply

Thank you Mikkel, right on!! Sending blessings and love your way:)

Reply

Hi Randi! Great recipe picture that, you have shared with us. I am very glad to read your blog. Because creamy corn chowder is my favorite recipe. It is the best source of nutrients, vitamins and minerals. Thanks for sharing.

Reply

Thanks hun!!

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