Dairy-Free Creamy Corn Chowder
Indulge in the comforting flavors of this Dairy-Free Creamy Corn Chowder, a deliciously hearty and plant-based twist on a classic favorite. Packed with vibrant vegetables like sweet corn, red bell pepper, and baby gold potatoes, this chowder achieves its luscious, velvety texture thanks to creamy coconut milk—no dairy needed! Perfectly seasoned with garlic, thyme, and paprika, and simmered in a rich vegetable broth, each spoonful delivers a satisfying balance of sweetness and warmth. With a quick 15-minute prep time and a clever use of an immersion blender for customized creaminess, this recipe is ideal for weeknight dinners or cozy meal preps. Garnish with fresh green onions for a pop of color and extra flavor. Whether you're vegan, lactose-intolerant, or simply looking for a healthier comfort food option, this dairy-free corn chowder is sure to become a seasonal favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 4 cups corn kernels (fresh, frozen, or canned, drained)
- 2 cups baby gold potatoes, diced
- 4 cups vegetable broth
- 1 cup coconut milk (canned, full-fat)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and celery to the pot. Sauté for about 5 minutes, stirring frequently, until the onion becomes translucent.
Stir in the diced red bell pepper and continue to cook for another 2-3 minutes.
Add the corn kernels and diced baby gold potatoes to the pot.
Pour in the vegetable broth and coconut milk, stirring to combine.
Add the bay leaf, dried thyme, paprika, salt, and black pepper. Stir well to incorporate.
Bring the mixture to a boil, then reduce the heat to low, and let it simmer uncovered for about 25-30 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot.
For a creamier texture, use an immersion blender to partially blend the soup directly in the pot, or transfer about half of the soup to a blender, process until smooth, and return it to the pot.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Serve hot, garnished with sliced green onions.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6762 mg | 294% | |
| Total Carbohydrate | 356.4 g | 130% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 77.1 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 7279 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
