The Prudent Pantry: Easy Vegan Corn Chowder Recipe


Image by @joefoodie via Flickr

I’ve been avoiding wheat, dairy, and sugar lately–and eating mostly from our CSA box. I love eating this way, but it’s presented a few challenges.

For example, last week I ended up with twenty ears of corn. Now, I love corn. My favorite dish is corn chowder, which is traditionally made with milk. I make a modified version with vegetable stock and add some cream at the end, but that’s still more dairy than I’m willing to eat right now. So I came up with this vegan version.
Vegan Corn Chowder
Serves 4-6

6-8 ears of corn, or about 4 cups frozen kernels
1 red onion
2 bell peppers
4-6 jalapeno peppers, roasted, skins and seeds removed (optional)
2-4 cloves garlic (optional)
1 Tbsp fresh thyme or 1 tsp dried thyme
2 cans coconut milk
2 Tbsp coconut oil

If using fresh corn, remove the kernels with a sharp knife. (There is no need to pre-cook the corn, but it’s okay to use leftover cooked corn if that’s what you have.) The decidedly non-vegan Pioneer Woman Corn Casserole has pictorial instructions for slicing corn off the cob.

Chop the onions and peppers, and the roasted jalapenos and garlic if using.

In a large dutch oven or stock pot, heat coconut oil over medium heat and add onions and peppers. Cook for about 10 minutes, stirring somewhat frequently, until softened but not brown. Add roasted jalapenos and garlic, if using. Cook for another 3-4 minutes. Add thyme, corn and coconut milk, plus two cans of water.

Reduce heat to medium-low and simmer for about 20 minutes, or until the corn is tender. Add salt and pepper if desired. I recommend leaving the seasoning up to the individual diner.

I worried that the coconut milk would be too sweet or too coconut-y, but it’s perfect. I’m honestly not sure I’d know it wasn’t cow’s milk if I hadn’t made it myself.

Bonus: this soup is amazing cold, so you can eat your leftovers straight out of the fridge!

Annika Barranti is a writer living in Los Angeles and blogging for the personal finance blog as well as her personal blog, Through the Looking Glass. She and her husband are raising two children and trying to eat well on a tiny budget.

Comments (4)

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  1. ChuckG

    3 years ago

    Not sure I’d like a bowl of corn chowder, but I do like roasted corn seasoned with a Cajun spice. I’m surprised the coconut milk didn’t taste off. It’s an interesting recipe. Thanks for sharing.

  2. Allegra.Ringo

    3 years ago

    Coconut oil and coconut milk sound like the perfect way to make the chowder creamy without using dairy. Good call!

  3. ebbeszoo

    3 years ago

    its nice to have a vegan receppe up here finally and have one geared towards a heatheir way of eating.

  4. kathleeneyarnold

    3 years ago

    Would you consider posting the recipe you usually use with cream in it? I’m not vegan(and can’t afford to purchase coconut oil like in your recipe) but I have a sensitive tummy and can’t seem to find a good corm chowder recipe that doesn’t have TOO much dairy. Or could you recommend a good substitute to coconut oil? Thank you!

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