Vegan Coconut Corn Chowder

Name: Vegan Coconut Corn Chowder
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 5 ears of corn, kernels removed, set three cobs aside for broth; 2 large cloves of garlic, smashed; 1 large Fresno chili pepper, halved and seeds removed; 1 large carrot, roughly chopped; 1 medium onion, quartered; 1 large stalk celery, roughly chopped; 5-6 sprigs of fresh cilantro; 1/2 inch piece of fresh ginger, peeled and sliced in half; 8 cups water; 2 tsp fine grain kosher salt; 3 tbsp olive oil, divided; 1 medium yellow onion, diced; 2 tsp garlic, finely minced; 1 tsp fresh ginger, finely minced; 2 cups Yukon gold potatoes, diced into 1/4 inch pieces (3-4 potatoes); 2 cups corn stock (or regular vegetable broth); 1 13.5 oz can lite coconut milk; 1 1/2 tbsp freshly squeezed lime juice (about 1 lime); Kernels from 5 ears of corn, divided (about 3 cups of kernels); 1 cup of celery, finely diced and divided; 1 cup of carrot, finely diced and divided; 1 tsp of fine grain kosher salt, plus more to taste as needed; Freshly ground black pepper to taste; 2 tbsp of freshly chopped cilantro, divided

Instructions

Prep:2hCook:45min

Homemade corn stock and potatoes paired with chili peppers and ginger puts a unique spin on corn chowder. This vegan corn chowder is complex, rich and delicious.

Updated at: Thu, 08 Jan 2026 17:50:22 GMT