32+ Easy and Delicious Dairy-Free Chowder Soup Recipes for Cozy Comfort

Chowder is one of those hearty, comforting meals that warms you up on chilly days.

Traditionally rich and creamy, most chowders rely on dairy to achieve that smooth texture. But if you’re following a dairy-free lifestyle or have dietary restrictions, you might think that chowder is off the table.

Think again! There are plenty of delicious dairy-free chowder options that are just as creamy, flavorful, and satisfying as the original.

Whether you’re craving a classic corn chowder, a spicy sweet potato variety, or something more unique, these 32+ dairy-free chowder recipes offer a wide range of comforting soups that can be enjoyed by everyone.

Made with coconut milk, almond milk, or other dairy-free alternatives, these chowders are packed with vegetables, spices, and plant-based goodness.

Ready to dive into the world of dairy-free chowders? Let’s get started!

32+ Easy and Delicious Dairy-Free Chowder Soup Recipes for Cozy Comfort

Dairy-free chowder doesn’t mean sacrificing taste or texture. With so many creative recipes out there, you can easily enjoy a creamy, comforting bowl of soup without relying on dairy.

Whether you’re looking for a vegan-friendly recipe or simply need a dairy-free alternative for health reasons, these 32+ dairy-free chowder soup recipes will have something for everyone.

From the classic flavors of corn and potato to more adventurous takes like butternut squash or spicy pumpkin, these soups are easy to make, full of flavor, and sure to become favorites in your household.

So grab your spoon and enjoy a bowl of wholesome, dairy-free goodness today!

Dairy-Free Corn Chowder

This Dairy-Free Corn Chowder is a creamy, comforting soup that’s perfect for chilly evenings. Packed with sweet corn, potatoes, and vegetables, it’s made velvety with coconut milk instead of dairy. It’s a filling and satisfying dish that everyone will love, and it’s easily customizable to suit your taste.

Ingredients

• 2 cups frozen corn kernels
• 2 large potatoes, peeled and diced
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 large carrot, peeled and diced
• 1 tablespoon olive oil
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot. Sauté for 5-7 minutes, until softened.
2. Add the diced potatoes, corn, vegetable broth, and thyme. Stir to combine.
3. Bring the soup to a simmer and cook for 15-20 minutes, until the potatoes are tender.
4. Add the coconut milk and season with salt and pepper. Stir well and let it simmer for another 5 minutes to allow the flavors to meld.
5. Using an immersion blender, blend the soup partially, leaving some chunks for texture. Alternatively, transfer half the soup to a blender and blend until smooth, then return it to the pot.
6. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.

This Dairy-Free Corn Chowder offers a wonderful combination of creamy texture and natural sweetness from the corn, making it the perfect fall or winter soup. The coconut milk adds a subtle richness without overwhelming the flavors, while the blend of vegetables brings freshness to each spoonful. Whether you’re dairy-free by choice or necessity, this chowder is a satisfying and wholesome option for your soup rotation.

Dairy-Free Potato Leek Chowder

This hearty Dairy-Free Potato Leek Chowder is a warming bowl of comfort, featuring tender potatoes, leeks, and a creamy base made from coconut milk. The combination of subtle leek flavor with the richness of the coconut milk makes for a soul-satisfying dish that’s perfect for a cold day.

Ingredients

• 3 medium potatoes, peeled and diced
• 2 leeks, cleaned and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 bay leaf
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, cooking for about 7-8 minutes until soft and fragrant.
2. Add the diced potatoes, vegetable broth, and bay leaf to the pot. Stir to combine.
3. Bring the mixture to a simmer and cook for 15-20 minutes, until the potatoes are tender.
4. Remove the bay leaf and add the coconut milk, stirring to incorporate.
5. Using a potato masher or immersion blender, mash or blend part of the soup to achieve a creamy texture, leaving some chunks for added texture.
6. Season with salt and pepper to taste. Garnish with fresh chives and serve warm.

This Dairy-Free Potato Leek Chowder is incredibly satisfying with its creamy, silky texture and subtle, earthy flavors. The leeks provide a mild sweetness that pairs beautifully with the potatoes, while the coconut milk offers richness without dairy. It’s a cozy dish that not only satisfies your hunger but also brings comfort and warmth on chilly days. Perfect for those who love classic chowders but need a dairy-free version!

Dairy-Free Sweet Potato and Carrot Chowder

This Dairy-Free Sweet Potato and Carrot Chowder is a vibrant and nourishing soup that combines the sweetness of sweet potatoes and carrots with the creamy texture of coconut milk. It’s packed with vitamins, and its velvety smoothness makes it a great choice for those following a dairy-free lifestyle.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 carrots, peeled and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 5-7 minutes).
2. Add the sweet potatoes, carrots, vegetable broth, and cumin. Stir to combine.
3. Bring to a simmer and cook for about 20 minutes, or until the vegetables are tender.
4. Stir in the coconut milk and season with salt and pepper. Let the soup simmer for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend it in batches in a regular blender.
6. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve hot.

This Dairy-Free Sweet Potato and Carrot Chowder is a rich and satisfying dish that will leave you feeling nourished and full. The natural sweetness from the vegetables pairs wonderfully with the warmth of cumin, and the coconut milk adds an indulgent creaminess without any dairy. This chowder is perfect as a main dish or as a starter to a hearty meal, making it a versatile addition to your recipe collection.

Dairy-Free Broccoli and Cauliflower Chowder

This Dairy-Free Broccoli and Cauliflower Chowder is a creamy, vegetable-packed soup full of flavor and comfort. The cauliflower creates a smooth base, while the broccoli adds a satisfying crunch. Made with coconut milk instead of cream, this chowder is the perfect light yet hearty meal for anyone avoiding dairy.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium potato, peeled and diced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened (about 5-7 minutes).
2. Add the potato, broccoli, cauliflower, vegetable broth, and thyme. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
4. Stir in the coconut milk, and use an immersion blender to blend the soup until smooth. You can also transfer half of the soup to a blender, blend, and then return it to the pot for a creamier texture.
5. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

This Dairy-Free Broccoli and Cauliflower Chowder is a perfect balance of creamy richness and fresh vegetable flavor. The cauliflower creates a wonderful smooth texture, while the coconut milk adds a luxurious, dairy-free creaminess. It’s a versatile, healthy chowder that can easily be customized with additional veggies or spices. Whether you’re craving something cozy or looking to eat more vegetables, this chowder hits the spot!

Dairy-Free Mushroom Chowder

This Dairy-Free Mushroom Chowder is a savory, earthy soup that features mushrooms at the center of the dish. The combination of coconut milk and vegetable broth creates a creamy, velvety texture, while the mushrooms provide a rich umami flavor. It’s an excellent choice for mushroom lovers who are looking for a satisfying, dairy-free soup.

Ingredients

• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 5-7 minutes).
2. Add the sliced mushrooms and cook for another 5-6 minutes, until the mushrooms release their juices and become tender.
3. Add the diced potatoes, vegetable broth, and thyme to the pot. Stir to combine.
4. Bring the soup to a simmer and cook for about 15-20 minutes until the potatoes are tender.
5. Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
6. Use an immersion blender to blend part of the soup for a creamy texture, or blend half of it in a regular blender and return to the pot.
7. Garnish with fresh thyme and serve hot.

This Dairy-Free Mushroom Chowder is a rich and satisfying soup with a deep, earthy flavor from the mushrooms. The coconut milk adds smoothness without dairy, making this chowder both creamy and wholesome. The mushrooms provide a hearty texture, while the subtle thyme enhances the overall flavor. It’s a great meal for any time of the year, and especially comforting during the colder months.

Dairy-Free Tomato and Red Lentil Chowder

This Dairy-Free Tomato and Red Lentil Chowder is a nutritious and hearty soup that’s both tangy and creamy, thanks to the combination of tomatoes, red lentils, and coconut milk. It’s packed with protein from the lentils and rich in flavor, making it a great choice for a dairy-free, satisfying meal.

Ingredients

• 1 can (14 oz) diced tomatoes
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5-7 minutes).
2. Add the diced carrots, cumin, and smoked paprika. Stir for 2-3 minutes until the spices become fragrant.
3. Add the tomatoes, red lentils, and vegetable broth to the pot. Stir well to combine.
4. Bring the soup to a simmer and cook for about 20 minutes, or until the lentils and carrots are tender.
5. Stir in the coconut milk and season with salt and pepper. Let the soup simmer for another 5 minutes.
6. Use an immersion blender to partially blend the soup, leaving some chunks for texture, or blend it in batches for a smoother consistency.
7. Garnish with fresh cilantro and serve hot.

This Dairy-Free Tomato and Red Lentil Chowder is a vibrant and hearty dish that’s packed with nutrients and flavor. The red lentils add protein and texture, while the tomatoes provide a tangy base. The coconut milk makes the chowder creamy and indulgent without any dairy. It’s a wonderful option for a light yet filling meal, and it’s perfect for those who need a plant-based, dairy-free chowder that doesn’t skimp on taste.

Dairy-Free Butternut Squash Chowder

This Dairy-Free Butternut Squash Chowder is a velvety, comforting soup that blends the natural sweetness of butternut squash with the creaminess of coconut milk. The soup is a perfect combination of hearty vegetables and aromatic spices, making it a nourishing and satisfying option for cooler weather or a light meal. It’s completely dairy-free, yet rich and indulgent in flavor.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 5-7 minutes).
2. Add the butternut squash, carrots, cinnamon, and nutmeg to the pot, stirring to combine.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 20 minutes or until the vegetables are tender.
4. Stir in the coconut milk and simmer for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy, or transfer the soup in batches to a blender and return to the pot.
6. Season with salt and pepper to taste, and garnish with fresh sage leaves before serving.

This Dairy-Free Butternut Squash Chowder is a warm, soul-soothing dish that captures the essence of fall with its sweet and savory flavors. The coconut milk gives the soup a luxurious creaminess, while the cinnamon and nutmeg add a cozy, aromatic depth. It’s a perfect dairy-free alternative that doesn’t compromise on comfort, making it an excellent choice for anyone seeking a wholesome and hearty soup.

Dairy-Free Sweet Corn and Zucchini Chowder

This Dairy-Free Sweet Corn and Zucchini Chowder is a fresh and light yet creamy soup full of vibrant flavors. Sweet corn provides a burst of natural sweetness, while zucchini adds a tender bite. Coconut milk creates a creamy texture, making this soup a perfect summer or early fall meal that’s satisfying without being too heavy.

Ingredients

• 2 cups fresh or frozen sweet corn kernels
• 2 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened (about 5-7 minutes).
2. Add the chopped zucchini, corn, and cumin. Stir to combine and cook for 5-7 minutes until the vegetables begin to soften.
3. Pour in the vegetable broth, bring the soup to a simmer, and cook for about 15-20 minutes, until the zucchini is tender.
4. Stir in the coconut milk and cook for an additional 5 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth, or blend part of it for a creamier texture, leaving some vegetables for texture.
6. Season with salt and pepper to taste, and garnish with fresh basil or cilantro before serving.

This Dairy-Free Sweet Corn and Zucchini Chowder is a bright and creamy soup with a beautiful balance of sweetness from the corn and a savory bite from the zucchini. The coconut milk adds an indulgent creaminess, while the cumin provides a hint of warmth. It’s a perfect dish for a light, dairy-free meal that highlights the freshness of summer vegetables. Easy to make and full of flavor, this chowder will quickly become a go-to recipe in your rotation.

Dairy-Free Spicy Roasted Tomato Chowder

This Dairy-Free Spicy Roasted Tomato Chowder is a rich, smoky soup that combines the deep flavors of roasted tomatoes with a touch of spice. The roasted tomatoes give the chowder a concentrated, savory base, while the coconut milk adds creaminess without the dairy. It’s a flavorful and satisfying soup that’s perfect for those who like a little heat with their meals.

Ingredients

• 4 large tomatoes, quartered
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 small jalapeño, seeded and chopped
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro or basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the quartered tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, until the tomatoes are soft and slightly charred.
2. While the tomatoes are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté for 5-7 minutes until softened and fragrant.
3. Once the tomatoes are roasted, add them to the pot with the onions and garlic. Stir in the smoked paprika and cumin.
4. Add the vegetable broth, bring to a simmer, and cook for 10-15 minutes to combine the flavors.
5. Stir in the coconut milk and blend the soup until smooth with an immersion blender, or blend it in batches in a regular blender.
6. Season with salt and pepper to taste, and garnish with fresh cilantro or basil before serving.

This Dairy-Free Spicy Roasted Tomato Chowder is a flavorful, comforting soup with the perfect balance of smoky, savory, and spicy notes. The roasting of the tomatoes intensifies their flavor, and the coconut milk adds a silky smooth texture without dairy. The heat from the jalapeño and cumin adds depth, making it a satisfying and warming choice for those who love a bit of spice. It’s a fantastic addition to your dairy-free soup collection and is sure to become a crowd-pleaser.

Dairy-Free Potato and Leek Chowder

This Dairy-Free Potato and Leek Chowder is a comforting, creamy soup that perfectly balances the richness of potatoes with the mild, onion-like flavor of leeks. Made with coconut milk for a velvety smooth texture, this chowder is both hearty and satisfying without any dairy. It’s an ideal meal for a cozy evening or as a lighter, dairy-free alternative to traditional chowders.

Ingredients

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, and sauté until softened (about 5-7 minutes).
2. Add the diced potatoes, vegetable broth, and thyme. Stir to combine and bring to a boil.
3. Once boiling, reduce the heat and let it simmer for 20-25 minutes, until the potatoes are tender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Use an immersion blender to partially blend the soup until smooth, or blend half of it in a regular blender and return to the pot for a chunkier texture.
6. Garnish with fresh chives or parsley before serving.

This Dairy-Free Potato and Leek Chowder is a wonderful comfort food that combines creamy potatoes with the delicate flavor of leeks. The coconut milk lends a smooth and dairy-free richness to the chowder, making it indulgent without being heavy. This soup is both satisfying and nutritious, perfect for a chilly evening or whenever you crave something hearty and wholesome.

Dairy-Free Carrot Ginger Chowder

This Dairy-Free Carrot Ginger Chowder is a zesty, flavorful soup that combines the sweetness of carrots with the warmth of fresh ginger. The coconut milk adds a smooth creaminess, creating a perfect harmony of flavors. It’s a light yet nourishing chowder that’s ideal for a health-conscious meal while still being rich and satisfying.

Ingredients

• 5 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and grated ginger, and sauté for 5-7 minutes until softened and fragrant.
2. Add the chopped carrots, vegetable broth, and turmeric. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the carrots are tender.
3. Stir in the coconut milk and continue to simmer for another 5 minutes.
4. Use an immersion blender to blend the soup until smooth and creamy, or blend in batches using a regular blender.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Dairy-Free Carrot Ginger Chowder is an invigorating and soothing soup that blends sweet carrots with the aromatic zing of ginger. The coconut milk creates a luxuriously creamy texture without dairy, making this soup light yet satisfying. It’s a perfect balance of flavor and nourishment, with the spices offering a warm, comforting experience. It’s the ideal meal for anyone looking for a dairy-free, healthy yet indulgent chowder.

Dairy-Free Chickpea and Spinach Chowder

This Dairy-Free Chickpea and Spinach Chowder is a hearty and nutritious soup that combines protein-packed chickpeas with fresh spinach in a creamy, coconut-based broth. It’s a satisfying dish full of fiber, vegetables, and vibrant flavors. This chowder is ideal for a quick, filling meal that’s both delicious and dairy-free.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup carrots, peeled and diced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, and sauté for 5-7 minutes until softened.
2. Add the chickpeas, vegetable broth, and cumin. Stir to combine and bring to a boil.
3. Once boiling, reduce the heat and let it simmer for 10 minutes.
4. Stir in the coconut milk and chopped spinach, and simmer for another 5 minutes until the spinach wilts and the soup is heated through.
5. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors.
6. Serve hot and garnish with additional lemon wedges or herbs if desired.

This Dairy-Free Chickpea and Spinach Chowder is a protein-rich, nourishing soup that combines the creaminess of coconut milk with the heartiness of chickpeas and the freshness of spinach. The cumin adds a warm, earthy depth, while the optional lemon juice provides a refreshing touch. This chowder is the perfect balance of texture and flavor, making it a great choice for anyone looking for a comforting, dairy-free meal that’s both wholesome and satisfying.

Dairy-Free Creamy Broccoli and Potato Chowder

This Dairy-Free Creamy Broccoli and Potato Chowder is a comforting and rich soup that highlights the earthy flavor of broccoli and the creaminess of potatoes, all without dairy. The coconut milk creates a velvety texture, making it feel indulgent while keeping the dish light and nutritious. A perfect choice for a cozy meal that’s both hearty and dairy-free.

Ingredients

• 4 medium potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant (about 5-7 minutes).
2. Add the diced potatoes, vegetable broth, and dried thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
3. Add the broccoli florets to the pot and cook for another 5-7 minutes, until the broccoli is tender but still bright green.
4. Stir in the coconut milk, and then use an immersion blender to blend the soup to your desired consistency. For a chunkier texture, blend only part of the soup.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Dairy-Free Creamy Broccoli and Potato Chowder is a satisfying and nourishing soup that combines the natural creaminess of potatoes with the fresh, earthy flavor of broccoli. The coconut milk adds a silky smooth finish without any dairy, making this dish both comforting and light. This chowder is a great option for anyone looking for a wholesome, filling meal that is easy to prepare and full of flavor.

Dairy-Free Spicy Coconut Lime Chowder

This Dairy-Free Spicy Coconut Lime Chowder is a vibrant, zesty soup with a hint of spice and a refreshing citrus kick. The coconut milk creates a creamy base, while the lime and jalapeño infuse it with bold flavors. Perfect for those who enjoy a little heat, this chowder is both invigorating and satisfying.

Ingredients

• 2 medium potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• 1 small jalapeño, chopped (seeds removed for less heat)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Juice and zest of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant (about 5-7 minutes).
2. Add the diced potatoes, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
3. Stir in the coconut milk and chopped jalapeño, and simmer for an additional 5 minutes to allow the flavors to meld.
4. Stir in the lime juice and zest, and season with salt and pepper to taste.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
6. Garnish with fresh cilantro before serving.

This Dairy-Free Spicy Coconut Lime Chowder is an exciting, flavorful soup that balances spice, creaminess, and citrus. The coconut milk adds richness while the lime and jalapeño provide a refreshing heat that wakes up your taste buds. This chowder is a great option for anyone looking for a dairy-free soup that’s both bold and satisfying, perfect for a light meal with a bit of a kick.

Dairy-Free Mushroom and Wild Rice Chowder

This Dairy-Free Mushroom and Wild Rice Chowder is a hearty and earthy soup that combines the deep umami flavor of mushrooms with the chewy texture of wild rice. The coconut milk gives the chowder a smooth, creamy texture while keeping it completely dairy-free. It’s a filling and nourishing dish that’s perfect for a wholesome meal.

Ingredients

• 2 cups wild rice, rinsed
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon ground thyme
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Cook the wild rice according to package instructions. Set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
3. Add the sliced mushrooms, rosemary, and thyme. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
4. Stir in the vegetable broth and coconut milk, and bring to a simmer. Let the soup cook for 10-15 minutes to allow the flavors to blend.
5. Add the cooked wild rice to the soup, and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste, and garnish with fresh thyme before serving.

This Dairy-Free Mushroom and Wild Rice Chowder is a rich, savory soup that’s full of earthy flavors and hearty texture. The combination of wild rice and mushrooms makes for a filling, satisfying meal, while the coconut milk adds a smooth, dairy-free creaminess. This chowder is a fantastic option for a cozy, nutritious meal that’s both dairy-free and indulgent. Whether served for lunch or dinner, it’s a comforting dish perfect for colder days.

Dairy-Free Corn and Zucchini Chowder

This Dairy-Free Corn and Zucchini Chowder is a light, yet flavorful soup that highlights the natural sweetness of corn and the fresh, mild taste of zucchini. The coconut milk adds a creamy texture without any dairy, while the herbs and spices bring depth to the flavor profile. Perfect for a summer meal or a quick weeknight dinner, this chowder is a refreshing yet hearty choice.

Ingredients

• 3 cups fresh or frozen corn kernels
• 2 medium zucchinis, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened (about 5-7 minutes).
2. Add the zucchini, corn, vegetable broth, and basil. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the zucchini is tender.
3. Stir in the coconut milk and smoked paprika, and continue to simmer for an additional 5 minutes.
4. Season with salt and pepper to taste. Use an immersion blender to blend the soup to your desired consistency—blend it completely for a smooth texture or partially for a chunkier chowder.
5. Garnish with fresh basil before serving.

This Dairy-Free Corn and Zucchini Chowder is a delicious, refreshing soup that’s perfect for a light lunch or dinner. The sweet corn and tender zucchini are complemented by the creamy coconut milk, making this a hearty yet refreshing dish. The added basil and paprika provide subtle warmth and flavor, while keeping it light and satisfying. It’s an ideal dairy-free option for any time of year.

Dairy-Free Sweet Potato and Kale Chowder

This Dairy-Free Sweet Potato and Kale Chowder is a nutritious, filling soup that balances the sweetness of tender sweet potatoes with the earthy, slightly bitter taste of kale. The coconut milk offers a creamy texture, making it rich without any dairy. This chowder is packed with vitamins and is a wonderful choice for a comforting, wholesome meal.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 3 cups kale, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened (about 5-7 minutes).
2. Add the diced sweet potatoes, vegetable broth, cumin, and cinnamon. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the sweet potatoes are tender.
3. Stir in the coconut milk and chopped kale, and continue to simmer for another 5-7 minutes until the kale is wilted.
4. Season with salt and pepper to taste. Use an immersion blender to blend part of the soup, leaving some chunks for texture.
5. Serve hot, garnished with additional kale if desired.

This Dairy-Free Sweet Potato and Kale Chowder is a flavorful and nourishing soup that brings together the sweetness of sweet potatoes with the rich, creamy texture of coconut milk. The kale adds a nice green, nutrient-dense component to the dish, making it both filling and packed with vitamins. With the warm spices of cumin and cinnamon, this chowder is a comforting, hearty meal that will leave you feeling full and satisfied.

Dairy-Free Tomato and Roasted Red Pepper Chowder

This Dairy-Free Tomato and Roasted Red Pepper Chowder is a vibrant, flavorful soup that combines the tangy sweetness of roasted red peppers with the rich, savory flavor of tomatoes. The coconut milk provides a smooth creaminess, while the roasting process deepens the flavors. This chowder is perfect for a light lunch or dinner and is sure to be loved by anyone looking for a dairy-free soup that still feels indulgent.

Ingredients

• 4 medium tomatoes, chopped
• 2 roasted red bell peppers (fresh or jarred)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the chopped tomatoes, roasted red peppers, vegetable broth, oregano, and paprika. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to let the flavors meld.
3. Stir in the coconut milk and continue to simmer for another 5 minutes.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup.
5. Season with salt and pepper to taste. Garnish with fresh basil before serving.

This Dairy-Free Tomato and Roasted Red Pepper Chowder is a rich, flavorful soup that brings together the sweet, smoky flavors of roasted peppers and tomatoes. The coconut milk adds a luxurious creaminess, making this chowder feel indulgent without any dairy. The addition of fresh basil gives the soup a burst of freshness, making it the perfect light yet satisfying meal. Whether enjoyed on a chilly day or as a vibrant dinner, this chowder is sure to please all palates.

Dairy-Free Cauliflower and Leek Chowder

This Dairy-Free Cauliflower and Leek Chowder is a velvety smooth soup that highlights the mild sweetness of leeks and the creamy texture of cauliflower. With coconut milk as a dairy-free substitute, this chowder delivers a rich, comforting flavor profile. It’s an ideal choice for anyone looking for a light yet hearty dish that’s both flavorful and satisfying.

Ingredients

• 1 large cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
2. Add the sliced leeks, cauliflower florets, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
3. Stir in the coconut milk, and continue to simmer for another 5 minutes to allow the flavors to blend.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Dairy-Free Cauliflower and Leek Chowder is a perfect balance of lightness and richness. The cauliflower brings a creamy texture without being overly heavy, while the leeks add a delicate, sweet flavor. The coconut milk ensures a velvety finish, making this soup feel indulgent without dairy. It’s a comforting, nutritious meal ideal for any time of year, and the subtle flavor combinations are sure to leave you satisfied.

Dairy-Free Spicy Butternut Squash and Apple Chowder

This Dairy-Free Spicy Butternut Squash and Apple Chowder is a warm and flavorful soup that combines the natural sweetness of butternut squash and apples with a touch of spice. The coconut milk adds a smooth, creamy texture while the warming spices create a comforting bowl that’s perfect for fall and winter. This chowder is ideal for anyone looking for a sweet and savory dairy-free soup with a spicy kick.

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the diced butternut squash, apples, vegetable broth, ginger, cinnamon, and cayenne pepper (if using). Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
3. Stir in the coconut milk, and simmer for an additional 5 minutes to blend the flavors.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt and pepper to taste, and serve hot.

This Dairy-Free Spicy Butternut Squash and Apple Chowder is the perfect combination of sweetness and warmth with a spicy kick. The butternut squash and apples create a smooth, naturally sweet base, while the spices add complexity and warmth. The coconut milk ensures a creamy texture without any dairy, making it a comforting and satisfying meal. Ideal for chilly nights or as a seasonal favorite, this chowder is both flavorful and nourishing.

Dairy-Free Pumpkin and Carrot Chowder

This Dairy-Free Pumpkin and Carrot Chowder is a vibrant, creamy soup that brings together the natural sweetness of pumpkin and carrots, making it a comforting, seasonal dish. The coconut milk gives the chowder a rich, velvety texture while keeping it completely dairy-free. Perfect for fall or a cozy meal anytime, this soup is both hearty and nourishing.

Ingredients

• 2 cups pumpkin puree
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the chopped carrots, vegetable broth, nutmeg, and cinnamon. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the carrots are tender.
3. Stir in the pumpkin puree and coconut milk, and continue to simmer for an additional 5 minutes to allow the flavors to blend.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This Dairy-Free Pumpkin and Carrot Chowder is a beautifully spiced soup that combines the sweetness of pumpkin and carrots with the richness of coconut milk. The addition of nutmeg and cinnamon enhances the flavors, giving it a cozy, warming quality that’s perfect for colder weather. This chowder is an excellent option for a wholesome, comforting meal that’s both dairy-free and delicious. Whether you’re looking for a seasonal treat or a comforting soup, this chowder delivers on both taste and texture.

Note: More recipes are coming soon!