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Corn season is here, and I’m so happy! I love diving through the bins of corn cobs at the farmer’s market, and bringing home the sweetest golden stalks. I might go so far as to say corn is my favorite grain. Yeah, grain, because it ain’t a vegetable (sorry kids). I love it for it’s versatility, sweetness, low-cost, and heartiness. In the summer time, when it’s in season, I can literally eat it raw!!
Today I want to show you how to turn the season’s bounty into a creamy and delicious corn chowder, one of my favorite soups. You may be thinking, “Soup! Are you crazy, Jenné? It’s too hot for soup”. And I feel you on that, however, this soup happens to be delightful whether it’s eaten hot, room temperature, or chilled. Okay?!
And where does that creaminess come from without cream? Take a guess!
Oh yeah, coconut milk. In addition to giving this soup body and suavidad (smoothness), it adds a subtle hint of the tropics. Add the lime to the coconut creamy corn chowder, and you just might end up licking the bowl. This stuff is really really guuud 🌽💕
Watch the vid, make the soup, a let a girl know how you like it! Post your pics to Instagram using #sweetpotatosoul
Vegan Creamy Corn Chowder
Ingredients
- 2 tbsp coconut oil
- 1 small red onion diced
- 2 garlic cloves minced
- 1 1/2 cup celery chopped (about 2 stalks)
- 2 cups carrots chopped (about 3 small)
- 4 small yukon gold potatoes cubed
- 2 1/2 cups corn kernels from 4 cobs or use frozen non-GMO corn
- 1 14- oz can of coconut milk 1 3/4 cups
- 2 cups water
- 2 vegetable bouillon cubes http://amzn.to/1JhEFZS
- 1 tsp crushed chili pepper flakes
- 1 tsp black pepper
- 1 cup cilantro chopped
Instructions
- Heat coconut oil over medium-high heat in a heavy bottomed pot.
- Add the onions, garlic, and celery, and sauté until onions are translucent.
- Stir in the carrots, potatoes, and corn kernels.
- Pour in the coconut milk, water, and bouillon cube then bring to a boil.
- Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.
- Remove the pot from the heat.
- Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.
- Pour back into the main pot, and add the chili flakes and pepper.
- Season to taste with salt and more pepper if necessary.
- Serve immediately and garnish with chopped cilantro, or allow to cool, or chill and enjoy later.
JoanneD / February 11, 2023 at 4:24 pm /
Oops! I accidentally used a can of sweet coconut milk (the kind for pina coladas)!Any suggestions on how I can fix this with other ingredients?
Vanessa / April 20, 2023 at 10:06 am /
More spice
Wendy Bauman / April 14, 2022 at 6:17 pm /
this recipe is the best!!!! Making it again tonight for guests. Thanks Jenne!
Jenné @ Sweet Potato Soul / January 27, 2018 at 1:50 am /
Yay! I am so happy you like it. I think I will have to make this tonight. It’s one of my favorite recipes.
Jenné @ Sweet Potato Soul / July 29, 2017 at 10:13 pm /
Yes, it freezes well 🙂
Jenné @ Sweet Potato Soul / July 9, 2017 at 1:38 pm /
Yummy!! I’m making it in your style next time 🙂
Ele / May 12, 2017 at 4:05 am /
This is a great recipe – thank you! I added some sweet potatoes in with the regular potatoes, and then added a can of garbanzo beans after the purée step for a little protein. Delicious!
Jenné @ Sweet Potato Soul / May 15, 2017 at 12:49 am /
Yummy! Those hookups sound great 🙂
Rebecca / March 3, 2017 at 4:07 pm /
Jenné!! I have used this recipe so many times, it is delicious, healthy and easy! The only thing I leave out is the oil. This is such a staple of my monthly diet now, thank you for sharing. P.S. your videos are the bomb.
Jenné @ Sweet Potato Soul / March 10, 2017 at 4:06 pm /
Hey Rebecca!! I love to hear that 🙂
This is one of my favorite soups for sure. I’m so glad you enjoy it as much as I do! xo
Kristen @ Good & Guilty Vegan / December 19, 2016 at 1:48 am /
We loved it! As others have said, weary about using coconut milk but the flavor is unexpectedly delicious! I added old bay too for some more kick! Thanks for the recipe — definitely making it again soon 🙂
Jenné @ Sweet Potato Soul / December 30, 2016 at 6:50 pm /
Nice, I love that addition of Old Bay. I’m going to try that too 🙂 Happy New Year!!
Jasmine / December 13, 2016 at 1:32 am /
i made this yesterday and it is AMAZING!!!!! I was very hesitant to use coconut milk, but it gave the perfect richness and creamy texture to this chowder. This recipe will definitely be a part of the dinner rotation in my house!!!!
Jenné @ Sweet Potato Soul / December 13, 2016 at 2:05 pm /
Hi Jasmine!! That’s so great 🙂 I’m glad you enjoyed it!! xo
Mariana / August 31, 2016 at 1:59 am /
hey there! I am from Brazil and just made this recipe. Amazing and very flavored. Loved it. <3
Jenné @ Sweet Potato Soul / August 31, 2016 at 11:05 pm /
Hello Mariana! Thanks so much for letting me know. I love that you enjoyed it 🙂
Macarena Camejo / August 21, 2016 at 5:07 pm /
I just cooked this recipe and It tastes so good!!! I changed one potato for a sweet potato and it tastes amazing
Jenné @ Sweet Potato Soul / August 31, 2016 at 12:30 am /
Fantastic!!! I love that 🙂
Karen Collins Popillion / July 26, 2016 at 10:59 pm /
Do you have to use the yellow potatoes for this recipe? I can only find red and russet in my area. Whole Foods is 20 minutes from my house and I dont wanna travel that far for potatoes.
Jenné @ Sweet Potato Soul / July 27, 2016 at 3:31 pm /
No problem, use what you’ve got 🙂
Melissa / July 24, 2016 at 11:09 pm /
Amazing recipe! Thank you so much for your beautiful website!
I just finished cooking this soup and it’s delicious! I only forgot to buy lime, as it was not mentioned in your ingredient list. Anyways, it was very tasty!
Jenné @ Sweet Potato Soul / July 27, 2016 at 3:33 pm /
Thank you so much, Melissa!! Thanks for letting me know I forgot the lime on the recipe list. I’ll update that now.
Melissa / July 30, 2016 at 1:24 am /
You’re welcome. I have been making this soup again and again. It’s one of my favorite soups now. I also love your sweet potato biscuit recipe. So addicted to your amazing recipes! And you have such a lovely personality. Thank you for making these videos, and all the best!
Jenné @ Sweet Potato Soul / August 1, 2016 at 2:37 am /
Thank you so much!!
Jenné @ Sweet Potato Soul / April 27, 2016 at 11:43 pm /
Hey! Thank you so much 🙂 I hope you enjoy it!
Jenné @ Sweet Potato Soul / April 20, 2016 at 2:11 am /
Amazing Leoni! I love to hear that you liked the chowder. Congratulations on becoming vegan!! Keep up the great work. It gets better and better 😉
Jenné @ Sweet Potato Soul / March 24, 2016 at 8:16 pm /
Yay!! Thank you Sacia 🙂 I feel the same way as you do. I’m so much more in love with food as a vegan! xo
Jenné @ Sweet Potato Soul / March 4, 2016 at 4:13 pm /
Than you so much for trying the recipe. I’m glad you loved it 🙂 It’s one of my favorites!!
Good for you. I think the vegan lifestyle is the best, and will make you feel fantastic. Download the free meal plan on my site. It may be helpful with keeping you on track 😉 xo
Raven / December 18, 2015 at 3:49 pm /
I have been drooling over this for weeks and finally decided to make it and it was seriously SO delicious. I omitted the lime because it’s December and I wanted a less tropical feel but the soup was so comforting. I love your blog so much and I can’t wait to try more of your recipes!
Caryle / November 12, 2015 at 8:02 pm /
Jenne, I have just one problem with most available vegan recipes. I am following a fat-free diet on instruction of a cardiologist in order to reverse arterial blockage. Therefore, any kind of oil or fat, be it olive, avocado, nut or coconut, is not a part of my diet. Do you have fat-free recipes? I loved the idea of the corn chowder until I saw the ingredient list, which includes coconut oil and coconut milk. I usually saute in water, broth or even a bit of white wine, and use plant-based milk. I’ll see if that will work with your corn chowder recipe. Any other suggestions?
Jenné @ Sweet Potato Soul / November 23, 2015 at 9:49 pm /
Hi Caryle,
Sure, you can water saute and use soy milk in that recipe. Or just broth. I haven’t done it this way, but it’ll probably be fine.
I do tend to use a lot of whole fats in my recipes: nuts, seeds, avocado, coconut. My buddha bowl would be good for you though (just skip the sauce). Find that recipe here: https://sweetpotatosoul.com/2015/05/everyday-buddha-bowl.html And, look under the entrees tab of my recipes page where you’ll find recipes you can make fat free https://sweetpotatosoul.com/recipes
Jenné @ Sweet Potato Soul / October 21, 2015 at 12:46 pm /
Awesome! That makes me so happy to hear 🙂 If you ever have any questions don’t hesitate to send me an email! xo
Teena Leone / August 21, 2015 at 6:33 pm /
I can’t wait to try this! Sidenote. I am in LOVE with your site.
Jenné @ Sweet Potato Soul / August 21, 2015 at 6:58 pm /
Thank you so much Teena 🙂
cj / June 13, 2015 at 1:16 am /
DelicIous! Equally as good with lime juice and cilantro as without. I’ll definitely make this again!!
Jenné @ Sweet Potato Soul / June 13, 2015 at 2:32 am /
Hooray! I’m so glad you enjoyed it 🙂
Jenné @ Sweet Potato Soul / June 6, 2015 at 1:14 pm /
That is so nice to hear. Thank you so much Lynette. Have a fantastic weekend 🙂
Lynette Cowie / June 4, 2015 at 5:33 pm /
Hi Jenne, I have just served this to my beautiful family, and they LOVED it! Thank you so much – so funny as today I had decided to make a sweetcorn soup, then listened to your interview on Live Vegan Vibrantly, only to find this recipe when looking up your red beans & rice recipe mentioned in the interview.
Lots of love & full tummies!
Lynette
Jenné @ Sweet Potato Soul / June 5, 2015 at 8:09 pm /
Wow, that’s wonderful! Thank you so much Lynette 🙂 I’m so happy you found my blog from the interview with Laura <3