A family-friendly and easy plant-based corn chowder recipe. This soup is great for a simple lunch or dinner. It is a plant-based recipe that is oil-free and dairy-free. Enjoy!
Small batch on-the-fly
While I love making large batches of soup in the slow-cooker, like my Crock-Pot Corn Chowder, I also like to make smaller batches of soup on-the-fly — like when I forget or don’t have time to get something in the slow-cooker in the morning.
Additionally, soup on the stove-top produces a more flavorful and thicker final product because you are able to sauté the onions first and slowly incorporate the vegetable broth.
Prep your ingredients
This recipe works best if you prep and layout all of the ingredients before you start cooking. Once the heat is on and food is cooking you won’t have a lot of time to peel and cut potatoes and measure other ingredients.
However, you will have about 20 minutes to spare after the potatoes are simmering. I use this time to prepare a nice spinach salad to serve with the soup for dinner, and set the table. Dinner is the one time of day we all sit down together and connect – I really cherish dinnertime conversation with my boys.
While this serves 4, my kids really only eat half a portion, which means someone gets a bowl for lunch the next day. Yippee!!!
A family-friendly and easy plant-based corn chowder recipe. This soup recipe makes a simple lunch or dinner. It is a plant-based recipe that is oil-free and dairy-free. Enjoy!
- 4 cups corn kernels
- 1 pound yukon gold or red potatoes, peeled and cut into 1/2 inch pieces
- 1 yellow onion, chopped
- 1 clove minced garlic
- 1/4 cup unbleached all-purpose flour
- 5 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1 cup coconut milk
- 1 Tablespoon raw honey or agave nectar
Gather your ingredients. Measure corn kernels then peel and dice potatoes. Chop onion, prepare garlic, measure spices. Measure coconut milk and honey.
Sauté onion in soup pot over medium heat. Use water or vegetable broth to prevent sticking. When onions are translucent, stir in garlic.
Turn down heat and stir in flour until you have a thick paste. Slowly whisk in the vegetable broth.
Increase heat to medium-high and add corn, potatoes, and spices and bring to a boil. Reduce to simmer (medium-low) until potatoes are soft - about 20 minutes.
Remove bay leaf and blend half the soup. I like to use an immersion blender, but I have also used a regular blender.
Stir in coconut milk and raw honey or agave nectar. Enjoy!