Vegan Creamy Corn Chowder

Creamy Vegan Corn Chowder

  • Author: Ingrid DeHart
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4-6 1x


Fresh sweet corn blended with lite coconut milk, vegetables and spices make this a rich and creamy vegan chowder.



  • 1 tablespoon coconut oil
  • 1 medium Vidalia or other sweet onion, chopped (about 1½ cups)
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1½ cups chopped cauliflower
  • 4 ears fresh sweet corn, husked
  • 1 red pepper, diced (about 1 cup)
  • ½ teaspoon celery seed
  • ½ teaspoon smoked paprika
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • 2 cups vegetable or chicken broth
  • 1 14-oz can lite coconut milk
  • Celtic sea salt and freshly ground black pepper
  • 2 tablespoons fresh lime juice
  • Fresh corn kernels and chopped parsley for garnish


  1. Stand one ear of corn up over a shallow bowl. Slice kernels off the corn. Repeat with the remaining ears of corn. Save a few kernels for garnish.
  2. Heat the coconut oil in a soup pot over medium-low heat. Add the onion and celery and a few pinches of salt.
  3. Cook until soft, about 5 minutes without browning
  4. Add garlic. Mix and sauté 1 minute.
  5. Add the cauliflower, corn, red pepper, celery seed, smoked paprika, a pinch of salt, black pepper and stir.
  6. Cook until the vegetables are slightly softened, about 5 minutes, stirring frequently,
  7. Add the vinegar, stir.
  8. Add vegetable broth and coconut milk.
  9. Cover and simmer on low until the vegetables are tender, about 15 minutes. Let cool slightly,
  10. Pour half the soup into a blender. If there are any large pieces of cauliflower be sure to include them.
  11. Blend until creamy and pour it back into the pot and stir.
  12. Stir in lime juice.
  13. Taste and adjust seasonings. Serve garnished with corn kernels and parsley.

  • Category: Soup
  • Cuisine: Seasonal, Vegan, Paleo