32+ Irresistible Dairy-Free Corn Chowder Recipes for Every Season

Corn chowder is a timeless comfort food, loved for its creamy texture and hearty flavor. However, for those following a dairy-free lifestyle, traditional corn chowder recipes often need some adjustments.

Luckily, creating a rich and creamy dairy-free corn chowder is easier than ever.

Whether you’re sensitive to dairy, following a vegan diet, or simply looking for a lighter, more inclusive version of this classic dish, we’ve got you covered.

In this blog, we’re sharing over 32 delicious and creative dairy-free corn chowder recipes that are just as rich and satisfying as their traditional counterparts.

From hearty versions packed with vegetables to spicy twists with roasted chilies, there’s a corn chowder recipe for every taste.

With coconut milk, almond milk, and other dairy-free alternatives, you can enjoy all the creaminess and flavor of a classic chowder—without the dairy.

Whether you’re in the mood for something light and fresh or indulgent and comforting, these chowders are sure to hit the spot.

32+ Irresistible Dairy-Free Corn Chowder Recipes for Every Season

Dairy-free corn chowder doesn’t have to mean sacrificing flavor or texture.

With the right ingredients and a bit of creativity, you can enjoy a delicious, creamy chowder that’s free from dairy and packed with satisfying flavors.

Whether you prefer a simple, classic recipe or want to try something a bit more adventurous with added spice or unique ingredients, there’s a dairy-free corn chowder recipe here for everyone.

So go ahead, get cooking, and discover your new favorite dairy-free comfort food!

Hearty Dairy-Free Corn Chowder

This hearty and comforting dairy-free corn chowder is a perfect dish for chilly days. The soup is loaded with sweet corn, potatoes, and aromatic vegetables, all simmered in a flavorful broth. Coconut milk serves as a creamy base, offering richness and depth without dairy. This chowder is easy to make and packed with nourishing ingredients, making it both satisfying and wholesome.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 3 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 carrot, diced
• 3 garlic cloves, minced
• 1 ½ cups coconut milk (full-fat)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrot, celery, and garlic. Sauté for about 5 minutes, until softened.
2. Add the diced potatoes, corn, vegetable broth, thyme, and smoked paprika to the pot. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
3. Stir in the coconut milk and season with salt and pepper. Let the soup simmer for another 5 minutes to heat through.
4. Use an immersion blender to puree about half of the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.
5. Adjust seasoning if needed and garnish with chopped parsley before serving.

This dairy-free corn chowder is a creamy, comforting dish that doesn’t compromise on flavor or texture. The coconut milk adds a subtle sweetness that pairs beautifully with the natural sweetness of the corn. Perfect for a weeknight dinner or as a cozy starter for a special meal, this chowder is versatile, satisfying, and suitable for those with dietary restrictions. With its wholesome ingredients and rich flavors, it’s sure to become a favorite in your recipe rotation.

Spicy Dairy-Free Corn and Coconut Chowder

For those who enjoy a little heat with their soup, this spicy dairy-free corn and coconut chowder is the perfect choice. The combination of sweet corn, coconut milk, and a kick of chili gives this chowder an exciting twist. The balance of spicy, sweet, and savory flavors makes it a unique and delicious meal, while still being entirely dairy-free.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 large onion, diced
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1-2 fresh chilies, finely chopped (or 1 teaspoon chili flakes)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat a large pot over medium heat and add a splash of oil. Sauté the onion, garlic, and bell pepper for about 5 minutes, until softened.
2. Add the diced potatoes, corn, vegetable broth, cumin, smoked paprika, and chilies (or chili flakes). Bring the mixture to a boil and reduce to a simmer. Let it cook for 15 minutes, or until the potatoes are tender.
3. Stir in the coconut milk, lime juice, and season with salt and pepper. Let the chowder simmer for an additional 5 minutes.
4. Use an immersion blender to partially blend the soup, creating a creamy texture with some chunks of vegetables. Alternatively, blend half of the soup in a blender and return it to the pot.
5. Taste and adjust the seasoning, adding more lime juice or chili if desired.
6. Serve hot, garnished with fresh cilantro.

This spicy dairy-free corn and coconut chowder brings an exciting level of flavor to a classic favorite. The creamy coconut milk balances the heat from the chilies, while the lime juice adds a refreshing zing. This chowder is perfect for anyone looking for a bold, comforting soup without the need for dairy. Whether you serve it as a main dish or as an appetizer, it’s sure to be a crowd-pleaser with its unique twist on a traditional recipe.

Simple Dairy-Free Corn Chowder

This simple dairy-free corn chowder is the epitome of comfort food. It’s quick and easy to prepare, featuring a rich, velvety texture from a combination of blended corn and potatoes. With basic ingredients and minimal preparation, this chowder is a go-to for busy weeknights or when you need a quick, satisfying meal. It’s light yet hearty, offering the perfect balance of flavors.

Ingredients:

• 3 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 medium onion, diced
• 1 tablespoon olive oil
• 3 cups vegetable broth
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-5 minutes.
2. Add the diced potatoes, corn, vegetable broth, and garlic powder. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
3. Stir in the almond milk and use an immersion blender to blend part of the soup until smooth. Leave some chunks of potatoes and corn for texture.
4. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
5. Serve hot, garnished with green onions.

This simple dairy-free corn chowder is a delicious, no-fuss dish that anyone can enjoy. The creamy consistency is achieved with almond milk and pureed vegetables, making it both light and satisfying. This chowder is ideal for those looking for a quick and easy meal without sacrificing flavor. With a few basic ingredients, you can create a comforting, dairy-free dish that’s sure to warm you up on a cool day. Perfect for families or anyone in need of a simple, wholesome meal.

Smoky Dairy-Free Corn Chowder

This smoky dairy-free corn chowder combines the natural sweetness of corn with the rich depth of smoked paprika and a touch of heat. The use of coconut milk gives the soup a creamy texture, while the vegetables add a satisfying bite. It’s a simple yet flavorful dish that can be enjoyed year-round, whether you’re craving comfort food or something to warm you on a cold day.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 large onion, diced
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and sauté for 5-7 minutes, until softened.
2. Add the diced potatoes, corn, vegetable broth, smoked paprika, and cumin. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, until the potatoes are tender.
3. Stir in the coconut milk, and season with salt and pepper to taste. Let the soup simmer for another 5-10 minutes to allow the flavors to blend.
4. Using an immersion blender, blend part of the soup until smooth, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend it, and return it to the pot.
5. Taste and adjust the seasoning if necessary. Garnish with fresh parsley and serve hot.

The smoky flavor of this dairy-free corn chowder adds an intriguing layer of depth to the dish, while the creamy coconut milk ensures a smooth, comforting texture. With its rich, savory notes and a subtle spice, this chowder is a delightful take on a classic. It’s a perfect dish to enjoy with loved ones or as a satisfying meal for one. Easy to prepare and incredibly flavorful, this recipe is sure to become a staple in your dairy-free cooking repertoire.

Sweet and Spicy Dairy-Free Corn Chowder

This sweet and spicy dairy-free corn chowder is an exciting twist on traditional chowder recipes. With the sweetness of corn and a touch of heat from chili powder and jalapeños, it strikes the perfect balance between comforting warmth and bold flavors. Coconut milk brings a creamy finish, while bell peppers and onions provide freshness and crunch, making this dish as vibrant as it is delicious.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 small jalapeño, finely chopped (optional for more heat)
• 3 medium potatoes, peeled and diced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon chili powder
• 1 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, bell pepper, and jalapeño (if using) and sauté until softened, about 5 minutes.
2. Add the diced potatoes, corn, vegetable broth, chili powder, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the coconut milk, and season with salt and pepper. Let the chowder simmer for another 5-10 minutes to blend the flavors.
4. Use an immersion blender to partially blend the soup until creamy, leaving some chunks of vegetables. Alternatively, transfer half of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro.

This sweet and spicy dairy-free corn chowder is a vibrant, exciting take on a classic. The combination of sweet corn, spicy jalapeños, and rich coconut milk makes for a complex flavor profile that’s sure to delight the senses. Whether you’re serving it as a main dish or a starter, this chowder offers the perfect balance of heat and creaminess. It’s a simple yet satisfying recipe that’s packed with flavor and perfect for those who enjoy a little extra kick in their meals.

Creamy Dairy-Free Corn Chowder with Leeks

This creamy dairy-free corn chowder with leeks is a sophisticated take on the traditional corn chowder. The leeks provide a mild, slightly sweet onion flavor that complements the corn perfectly. Coconut milk adds a silky texture without any dairy, and the addition of thyme and bay leaves infuses the soup with an earthy, aromatic flavor. It’s an elegant and comforting dish that is perfect for a cozy evening.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks, onion, and garlic. Sauté for 5-7 minutes until softened and fragrant.
2. Add the diced potatoes, corn, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until the potatoes are tender.
3. Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for another 5-10 minutes.
4. Remove the bay leaf. Use an immersion blender to partially blend the soup until smooth, leaving some chunks for texture.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh thyme leaves.

This creamy dairy-free corn chowder with leeks is a luxurious, comforting soup that’s perfect for any season. The leeks elevate the flavor, while the coconut milk ensures a rich, velvety texture. With its fresh herbs and creamy base, this chowder offers a refined twist on a classic dish. Whether enjoyed on its own or paired with a warm slice of bread, it’s a delightful and comforting meal that will leave you craving more.

Dairy-Free Corn Chowder with Sweet Potatoes

This dairy-free corn chowder with sweet potatoes is a nutritious and flavorful twist on the traditional corn chowder. The naturally sweet and creamy texture of sweet potatoes pairs beautifully with corn, creating a rich, hearty soup. Infused with savory herbs and spices, this chowder is comforting and filling, making it the perfect meal for any season. Coconut milk brings smoothness without the dairy, making it suitable for those with dietary restrictions.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 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, about 5 minutes.
2. Add the diced sweet potatoes, corn, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the sweet potatoes are tender.
3. Stir in the coconut milk and season with salt and pepper. Continue to simmer for an additional 5 minutes to let the flavors blend.
4. Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This dairy-free corn chowder with sweet potatoes is a delicious, nutritious option that combines the natural sweetness of sweet potatoes with the hearty flavors of corn. The coconut milk adds a creamy richness without dairy, and the cumin and paprika lend a lovely depth of flavor. Whether you’re looking for a cozy meal on a cold day or something to impress guests, this chowder is sure to satisfy with its perfect balance of savory, sweet, and creamy notes.

Lemon Herb Dairy-Free Corn Chowder

This light and refreshing lemon herb dairy-free corn chowder brings a burst of flavor to your plate with the zesty freshness of lemon and the aromatic touch of fresh herbs. The use of coconut milk provides creaminess without the dairy, while the sweetness of the corn shines through. The lemon adds a bright, tangy contrast to the richness of the soup, making this chowder a unique and delightful meal perfect for spring and summer.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 large zucchini, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, zucchini, and garlic, and sauté for 5-7 minutes until softened.
2. Add the corn, vegetable broth, lemon juice, lemon zest, thyme, and rosemary. Bring the soup to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the vegetables are tender.
3. Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for another 5-10 minutes to allow the flavors to meld.
4. Use an immersion blender to blend part of the soup, leaving some vegetables intact for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley.

The bright and citrusy flavors in this lemon herb dairy-free corn chowder provide a fresh and invigorating twist on a classic. The coconut milk ensures a creamy base without any dairy, while the lemon and herbs elevate the dish with their aromatic and zesty profile. This chowder is perfect for anyone who enjoys light, refreshing soups that are full of flavor and texture. Whether enjoyed on a warm day or as a light meal year-round, it’s a delicious and unique addition to your dairy-free recipe collection.

Spiced Dairy-Free Corn Chowder with Carrots

This spiced dairy-free corn chowder with carrots is a hearty and flavorful soup that brings a touch of warmth and comfort to any meal. The addition of curry powder and turmeric adds a beautiful depth of flavor, while the coconut milk provides a creamy consistency without the use of dairy. Sweet corn and tender carrots add texture and natural sweetness, making this chowder both satisfying and nutritious.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 large carrots, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 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 carrots, and sauté until softened, about 5-7 minutes.
2. Add the corn, vegetable broth, curry powder, and turmeric. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the carrots are tender.
3. Stir in the coconut milk, and season with salt and pepper. Let the soup simmer for an additional 5 minutes to blend the flavors.
4. Use an immersion blender to partially blend the soup until smooth, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro.

This spiced dairy-free corn chowder with carrots offers a comforting combination of sweet, savory, and warm spices that will leave your taste buds dancing. The turmeric and curry powder give the soup a rich, aromatic flavor, while the coconut milk creates a creamy texture without dairy. It’s a filling and flavorful soup that’s perfect for any occasion, from a casual family dinner to a special gathering. This chowder is not only a delicious treat but also a nutritious and satisfying meal.

Creamy Dairy-Free Corn Chowder with Avocado

This creamy dairy-free corn chowder with avocado adds a fresh, rich twist to the traditional corn chowder. The smooth texture of ripe avocado blends seamlessly with the coconut milk, creating a velvety soup. Corn kernels provide a natural sweetness, and a hint of lime juice brings brightness to every bite. Perfect for a light yet satisfying meal, this chowder is packed with flavor and healthy fats, making it both delicious and nourishing.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 ripe avocados, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 tablespoon fresh lime juice
• 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, about 5 minutes.
2. Add the corn and vegetable broth, and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the corn is tender.
3. Stir in the coconut milk and lime juice. Season with salt and pepper, then simmer for another 5 minutes to allow the flavors to blend.
4. Remove from heat and stir in the diced avocado, blending lightly to combine.
5. Use an immersion blender to partially blend the soup until smooth, leaving some corn and avocado chunks for texture.
6. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro.

This creamy dairy-free corn chowder with avocado brings a refreshing, rich twist to the classic chowder. The creamy coconut milk and avocado provide a luxurious texture, while the lime juice offers a zesty contrast that brightens the dish. It’s an excellent choice for anyone looking for a unique and healthy chowder option that’s as creamy as it is flavorful. Perfect for a casual meal or as a comforting starter for a dinner party, this soup will surely become a favorite in your dairy-free recipe collection.

Hearty Dairy-Free Corn and Kale Chowder

Packed with nutrient-dense kale and sweet corn, this hearty dairy-free corn and kale chowder is both filling and nourishing. The combination of earthy greens and sweet corn creates a wonderful contrast of flavors, while coconut milk adds creaminess without dairy. This soup is a wholesome, flavorful option for lunch or dinner, with the kale adding extra vitamins and minerals to your meal, making it as healthy as it is comforting.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 cups kale, chopped (stems removed)
• 1 medium onion, diced
• 2 medium potatoes, peeled and diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 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 minutes until softened and fragrant.
2. Add the potatoes, corn, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the coconut milk and chopped kale. Continue to simmer for an additional 5-7 minutes until the kale is wilted and tender.
4. Season with salt and pepper to taste. Use an immersion blender to blend the soup until it reaches a creamy consistency, leaving some chunks of vegetables.
5. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley.

This hearty dairy-free corn and kale chowder is the perfect blend of wholesome ingredients and comforting flavors. The earthy kale pairs beautifully with the sweetness of corn, while the coconut milk ensures a creamy texture without any dairy. It’s a filling and nutritious soup that can easily be made into a complete meal. Whether you’re looking for a healthy, satisfying lunch or a cozy dinner, this chowder will provide you with both nourishment and warmth in every bowl.

Spicy Dairy-Free Corn Chowder with Chipotle

This spicy dairy-free corn chowder with chipotle is perfect for those who like their soups with a bit of heat. The smoky chipotle peppers add depth and spice, while the coconut milk balances the flavors with its creamy richness. Corn kernels give the soup sweetness, and a touch of lime juice brightens the overall taste. It’s a bold, flavorful chowder that will warm you up on even the chilliest days.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, minced (adjust for spice level)
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• 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 corn, chipotle peppers, vegetable broth, and cumin. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the corn is tender.
3. Stir in the coconut milk and lime juice, and season with salt and pepper. Let the soup simmer for another 5-10 minutes to allow the flavors to meld.
4. Use an immersion blender to blend part of the soup, leaving some texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

This spicy dairy-free corn chowder with chipotle offers a deliciously bold twist on traditional corn chowder. The smoky heat from the chipotle peppers pairs perfectly with the creamy coconut milk and sweet corn, creating a rich, flavorful soup that has just the right amount of spice. With its smoky undertones and a hint of lime, this chowder is sure to satisfy anyone who loves a little heat in their meals. Whether you enjoy it as a hearty lunch or a satisfying dinner, this soup is a perfect way to spice up your week!

Coconut-Curry Dairy-Free Corn Chowder

This coconut-curry dairy-free corn chowder is a flavorful and aromatic soup that combines the sweetness of corn with the rich, spicy warmth of curry. The coconut milk gives the chowder a creamy texture, while the curry powder and turmeric bring bold flavors and a golden hue to the dish. This chowder is perfect for anyone looking for a comforting meal with a bit of an exotic twist, ideal for both chilly evenings and a hearty lunch.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 2 medium potatoes, peeled and diced
• 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 curry powder, turmeric, potatoes, corn, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the coconut milk and season with salt and pepper. Simmer for another 5-7 minutes to allow the flavors to meld together.
4. Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This coconut-curry dairy-free corn chowder is an incredible combination of sweet corn, creamy coconut, and aromatic curry spices. The curry and turmeric add a vibrant and warming flavor profile, while the coconut milk ensures a rich and satisfying texture. This soup is perfect for those looking to enjoy a comforting meal that’s full of flavor and depth, without the need for dairy. Serve it as a light meal or a starter to a larger feast, and enjoy the comforting warmth and spice it brings.

Smoky Dairy-Free Corn Chowder with Roasted Red Pepper

This smoky dairy-free corn chowder with roasted red pepper is an irresistible soup that combines the sweetness of corn with the deep smokiness of roasted red pepper. The addition of smoked paprika and coconut milk adds layers of flavor and creaminess without dairy. This hearty soup is perfect for those seeking a comforting yet vibrant dish that packs a punch of smoky goodness, ideal for lunch or a cozy dinner.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 roasted red peppers, peeled and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 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 minutes.
2. Add the roasted red peppers, corn, vegetable broth, smoked paprika, cumin, and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the corn is tender.
3. Stir in the coconut milk and season with salt and pepper. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
4. Use an immersion blender to blend the soup until smooth, leaving some small pieces of corn and red pepper for texture. If you don’t have an immersion blender, carefully transfer part of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil.

This smoky dairy-free corn chowder with roasted red pepper offers a rich, savory flavor that is both comforting and exciting. The smokiness of the roasted red peppers and paprika enhances the sweetness of the corn, while the coconut milk provides a luxurious creamy base. Whether you’re craving something hearty for lunch or looking for a warming dinner, this chowder will satisfy your taste buds with its bold flavors and satisfying texture. It’s an excellent choice for a dairy-free soup that doesn’t compromise on taste.

Chunky Dairy-Free Corn Chowder with Mushrooms

This chunky dairy-free corn chowder with mushrooms offers a wonderful combination of earthy mushrooms and sweet corn, all wrapped in a creamy, dairy-free broth. The mushrooms lend an umami flavor that complements the corn perfectly, while the coconut milk provides a smooth base without the need for dairy. With a hearty texture and rich taste, this chowder is perfect for a filling lunch or dinner.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and mushrooms, and sauté for 5-7 minutes until the mushrooms release their moisture and begin to brown.
2. Add the corn, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the corn is tender.
3. Stir in the coconut milk and season with salt and pepper. Simmer for another 5 minutes to blend the flavors.
4. Use an immersion blender to partially blend the soup, leaving some chunks of corn and mushrooms for texture. If you don’t have an immersion blender, carefully transfer part of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chives.

This chunky dairy-free corn chowder with mushrooms combines the earthy richness of mushrooms with the sweetness of corn, creating a satisfying and delicious soup. The coconut milk adds a creamy touch, making it feel indulgent without the dairy. Whether you’re serving it as a main dish or as part of a larger meal, this chowder offers a perfect balance of flavor and texture. It’s a comforting, hearty dish that will leave you craving more!

Zesty Dairy-Free Corn Chowder with Lime and Cilantro

This zesty dairy-free corn chowder with lime and cilantro is a refreshing and vibrant take on the classic corn chowder. The tangy lime juice and fresh cilantro give the soup a bright, herby flavor that complements the sweetness of the corn beautifully. Coconut milk provides a creamy base without dairy, while a touch of garlic and onion adds depth. This chowder is a great option for a light but flavorful meal that’s perfect for any season.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 tablespoon fresh lime juice
• 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, and sauté for 5-7 minutes until softened.
2. Add the corn, vegetable broth, and cumin. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the corn is tender.
3. Stir in the coconut milk and lime juice. Season with salt and pepper to taste, and simmer for an additional 5 minutes to allow the flavors to combine.
4. Use an immersion blender to partially blend the soup, leaving some corn chunks for texture. If you don’t have an immersion blender, carefully transfer part of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This zesty dairy-free corn chowder with lime and cilantro brings a bright and refreshing twist to the traditional corn chowder. The fresh cilantro and lime juice elevate the soup, making it feel light yet full of flavor. The coconut milk adds creaminess without dairy, creating a satisfying soup that’s perfect for any occasion. Whether you’re looking for a simple, tasty lunch or a flavorful starter for dinner, this chowder will leave you feeling nourished and refreshed.

Simple Dairy-Free Corn Chowder with Sweet Potatoes

This simple dairy-free corn chowder with sweet potatoes is a comforting and hearty dish, perfect for cool weather. The sweetness of the corn pairs wonderfully with the earthiness of the sweet potatoes, and coconut milk adds a smooth, rich texture. With minimal ingredients and a quick cooking time, this chowder is an easy, satisfying meal that is both nutritious and delicious.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 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 minutes.
2. Add the diced sweet potatoes, corn, vegetable broth, and bring to a boil. Reduce the heat and simmer for 20 minutes or until the sweet potatoes are tender.
3. Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes to combine the flavors.
4. Use an immersion blender to partially blend the soup, leaving some chunks of corn and sweet potato for texture. If you don’t have an immersion blender, carefully transfer part of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This simple dairy-free corn chowder with sweet potatoes is a delightful and easy-to-make soup that will warm you up on chilly days. The combination of sweet potatoes and corn creates a hearty, comforting texture, while the coconut milk provides creaminess without dairy. This soup is an excellent choice for a quick and satisfying meal, offering both nourishment and flavor with minimal effort. Serve it on its own or as part of a larger meal for a cozy, wholesome dish.

Dairy-Free Corn Chowder with Spicy Roasted Chilies

For a bit of a kick, this dairy-free corn chowder with spicy roasted chilies adds smoky heat and depth to the classic chowder. Roasting the chilies intensifies their flavor, creating a rich and flavorful base for the corn, which is complemented by the creaminess of coconut milk. This soup offers a satisfying balance of heat, creaminess, and sweetness, making it perfect for anyone who loves a bit of spice in their meals.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2-3 spicy chilies (such as jalapeños or serrano), roasted and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the chilies by placing them directly over an open flame or on a baking sheet under a broiler. Turn occasionally until the skins are charred, then remove and peel the skins off. Chop the chilies and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
3. Add the corn, vegetable broth, roasted chilies, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the corn is tender.
4. Stir in the coconut milk and season with salt and pepper. Let the soup simmer for another 5 minutes to combine the flavors.
5. Use an immersion blender to partially blend the soup, leaving some texture for a chunky, hearty consistency. If you don’t have an immersion blender, carefully transfer part of the soup to a blender, blend, and return it to the pot.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This dairy-free corn chowder with spicy roasted chilies is a bold and flavorful twist on traditional chowder. The heat from the roasted chilies adds a smoky, spicy kick that balances beautifully with the sweetness of the corn, while the coconut milk provides a smooth, creamy base. If you enjoy a bit of spice in your meals, this chowder is a must-try. It’s the perfect dish to warm up with on a cool evening, offering a hearty, flavorful experience in every bite.

Creamy Dairy-Free Corn Chowder with Leeks

This creamy dairy-free corn chowder with leeks brings a sophisticated touch to the classic dish. The mild, sweet flavor of leeks enhances the natural sweetness of the corn, while coconut milk adds a velvety creaminess. This chowder is perfect for a cozy dinner or lunch, offering a subtle yet flavorful experience with a luxurious texture. With its wholesome ingredients and rich flavors, it’s a comforting and dairy-free alternative to traditional chowder.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 large leeks, cleaned and sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 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, garlic, and leeks, and sauté for 7-10 minutes until softened and fragrant.
2. Add the corn, vegetable broth, and dried thyme, bringing the soup to a boil. Reduce the heat and simmer for 15-20 minutes, or until the corn is tender.
3. Stir in the coconut milk, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
4. Use an immersion blender to partially blend the soup, leaving some chunks of corn and leeks for texture. Alternatively, transfer part of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh thyme.

This creamy dairy-free corn chowder with leeks offers a rich, sophisticated take on the traditional corn chowder. The leeks add a gentle sweetness and depth to the soup, while the coconut milk ensures a smooth and indulgent texture. It’s a great option for those looking for a comforting yet elegant dish that’s easy to prepare and full of flavor. Perfect for a light lunch or dinner, this chowder is sure to satisfy with its hearty texture and deliciously creamy base.

Spicy Coconut-Cilantro Dairy-Free Corn Chowder

This spicy coconut-cilantro dairy-free corn chowder is packed with bold, zesty flavors. The heat from jalapeños pairs perfectly with the sweetness of the corn, while the coconut milk provides creaminess without the dairy. Fresh cilantro brings a bright, herby finish to the dish, making it a lively and satisfying soup. This chowder is perfect for those who love a little spice and crave a comforting yet exciting meal.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 jalapeños, seeded and minced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 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, garlic, and jalapeños, and sauté for 5-7 minutes until softened.
2. Add the corn, vegetable broth, and cumin. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the corn is tender.
3. Stir in the coconut milk, and season with salt and pepper. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
4. Use an immersion blender to partially blend the soup, leaving some corn chunks for texture. Alternatively, transfer part of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

This spicy coconut-cilantro dairy-free corn chowder is a flavorful and exciting twist on a classic. The combination of spicy jalapeños, creamy coconut milk, and sweet corn makes for a hearty and satisfying soup that has a perfect balance of heat and richness. The fresh cilantro adds a refreshing finish, brightening the dish. If you love a little spice with your comfort food, this chowder will surely become a favorite. It’s a great choice for a filling lunch or dinner that packs a punch!

Silky Dairy-Free Corn Chowder with Butternut Squash

This silky dairy-free corn chowder with butternut squash is a delicious and velvety soup, combining the sweetness of corn with the creamy, rich texture of butternut squash. Coconut milk adds smoothness and depth to the dish, while the natural sweetness of the squash complements the corn perfectly. This chowder is a hearty, wholesome meal that’s both nourishing and comforting, with a touch of sweetness to balance the savory flavors.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 cups butternut squash, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage 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 butternut squash, corn, vegetable broth, and nutmeg. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the squash is tender.
3. Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to develop.
4. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer part of the soup to a blender, blend, and return it to the pot.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh sage.

This silky dairy-free corn chowder with butternut squash is a comforting and rich soup, perfect for fall and winter. The sweetness of the squash adds a lovely depth to the soup, while the coconut milk ensures a smooth, creamy texture. The combination of corn and squash makes for a flavorful, hearty dish, while the fresh sage garnish adds a touch of earthiness. Ideal for anyone looking for a satisfying, nourishing soup, this chowder is a perfect option for a cozy meal.

Note: More recipes are coming soon!