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vegan coconut corn chowder

Vegan Coconut Corn Chowder | Healthy & Delicious

🌽 This Vegan Coconut Corn Chowder is creamy, cozy, and full of flavor — without any dairy. Sweet corn, coconut milk, and a touch of spice create a comforting soup that’s naturally vegan, gluten-free, and nourishing. Ready in under 30 minutes, it’s the perfect plant-based twist on a classic chowder — light, wholesome, and irresistibly delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American, dairy-free, plant-based, vegan
Servings 4 servings
Calories 230 kcal

Equipment

  • 1 cooking pot

Ingredients
  

  • 1 Tbsp avocado oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • ½ tsp curry powder (optional)
  • 3 cups corn kernels (fresh or frozen)
  • 1 medium sweet potato, peeled and diced (or carrot)
  • 3 cups vegetable broth
  • 1 can light coconut milk (13.5 oz / 400 ml)
  • Juice of ½ lime
  • Salt and pepper to taste

For garnish:

  • Fresh cilantro or parsley
  • Chili flakes or thinly sliced fresh chili
  • Extra lime wedges for serving

🌿 Healthy Tips:

  • Add cooked lentils, chickpeas, or tofu cubes for extra protein.
  • Use cauliflower instead of sweet potato for a lighter, lower-carb option.
  • Sprinkle toasted pumpkin seeds or hemp hearts on top for crunch and nutrition.

Instructions
 

  • In a large pot, heat the avocado oil over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent.
  • Stir in garlic, ginger, and curry powder. Cook for another minute until fragrant.
  • Add corn and sweet potato (or carrot). Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until the sweet potato is tender.
  • Transfer about half the soup to a blender and blend until smooth (or use an immersion blender directly in the pot). Return the blended mixture to the pot and stir.
  • Stir in coconut milk and simmer gently for 2–3 more minutes. Add lime juice, salt, and pepper to taste.
  • Ladle into bowls and top with cilantro, chili flakes, and a drizzle of coconut milk if desired.

Notes

Note: Nutritional values are approximate and can vary based on ingredient brands, portion sizes, and substitutions.

Nutrition

Serving: 350gCalories: 230kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gFiber: 5gSugar: 8gVitamin C: 18mgCalcium: 40mgIron: 1.5mg
Keyword coconut milk, healthy, healthy fats, healthy lunch, plant-based, plant-based recipes, sweet corn, vegan
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