Coconut Curry Corn Chowder is a nourishing, anti-inflammatory-rich recipe that comes together in one pot. Filled with warm spices, potatoes, corn, and a silky coconut broth, this vegan corn chowder is sure to satisfy.
Why You’ll Love this Corn Chowder:
This vegan corn chowder is luxuriously rich and creamy, loaded with peak-summer sweet corn, and alive with spices. It’s decadent enough to serve at a dinner party, when wholesome and easy enough to prepare on an average weeknight.
In the height of summer, fresh corn chowder is a dream. Simply cut the kernels right from the cob and toss them in the rich coconut broth. During other times of year, frozen or even canned corn also does the job.
While there is much to love about this recipe, it’s most admirable attribute is that it’s made in 1 pot. While the chowder simmers, the curry spice infuses all of the ingredients with brightness and pep. And to balance the sweetness of the corn, lime juice and cilantro are added at the end for a zippy, fresh finish.
This chowder reheats incredibly well, and will last for DAYS refrigerated. You can even freeze leftovers so that you have a nourishing option at the ready for any busy weeknight.
- Corn: During peak summer months, you can’t beat fresh corn kernels right off the cob. Otherwise, frozen or canned corn will also do the job just fine.
- Potatoes: To help thicken the chowder and make it creamy, I prefer Russet or Yukon gold potatoes, but almost any variety will due. Bonus: no need to peel the potatoes!
- Red Bell Pepper: For a touch of color and natural sweetness. Bell peppers are also an excellent source of vitamin A, vitamin C, and potassium.
- Spices: A mix of curry powder, turmeric, and cayenne add earthiness and a touch of heat. I find that 1/4 tsp of cayenne adds just enough heat, however feel free to add more if you like spicy.
- Coconut Milk: You need 1 can of coconut milk, which adds luxurious creaminess to the chowder. I tested this recipe with light coconut milk, and unfortunately it didn’t lend the level of richness I hoped for. If not making the soup vegan, you can use 1/2 cup of heavy cream instead.
- Broth: Use vegetable broth or water mixed with Better than Bouillon Vegetable Base.
- Onion: Use yellow or sweet onion to create an aromatic foundation for the chowder.
- Toppings: To finish the vegan corn chowder, I love adding a spritz of fresh lime juice, a sprinkle of cilantro, and pumpkin seeds. (Roasted, salted pumpkin seeds are REALLY the way to go here!)
Step 1: Sauté the Aromatics
Heat oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and bell pepper; cook until soft, about 8 minutes.
Stir in ginger, garlic, curry powder, turmeric, and cayenne; cook 2 minutes, until aromatic.
Step 2: Add Potatoes and Corn
Add potatoes and corn to pot; cook 5 minutes, stirring occasionally, just until they pick up a little color. Season with salt and pepper.
Step 3: Simmer Corn Chowder
Add broth, increase heat and bring chowder to a low boil, reduce heat to medium-low, cover, and gently simmer until potatoes are tender, about 25 minutes.
Step 4: Blend Half of Chowder
Transfer half of chowder to a high power blender. Add coconut milk to blender, and blend on high speed until the mixture is smooth and creamy. Pour blended mixture back into the pot, and stir with remaining soup.
Step 5: Add Lime Juice and Garnishes
If you prefer the chowder slightly thicker, continue to gently simmer soup, uncovered for about 10 more minutes. Otherwise, stir in fresh lime juice, ladle into bowls, and garnish with cilantro and pumpkin seeds.
Make-Ahead and Storage Tips:
- Make-Ahead: You can slice and dice the onion, bell pepper, and potatoes up to 1 day ahead.
- Store: Refrigerate leftover chowder in an airtight storage container for up to 5 days.
- Reheat: Rewarm leftovers in a saucepan on the stovetop over medium heat or in the microwave. If heating in the microwave, it’s best to nook in 30 to 45 second increments, stopping every time to stir through.
- Freeze: Let chowder cool to room temperature before transferring it to a freezer-safe zip-top storage bag, and laying it flat in the freezer. Freeze for up to 3 months. Let thaw in the refrigerator overnight before following reheating instructions.
What to Eat with Corn Chowder:
This vegan corn chowder is plenty hearty enough to enjoy on its own. However it also pairs well with SO many other summer favorites. Here are a few suggestions:
- Green Salad: Try this Blueberry Kale Caesar with Smoky Chickpeas for a side of freshness + protein.
- Zucchini Fritters: Another summer staples, these Zucchini-Walnut Fritters with Garlic-Herb Sauce will make the perfect pair.
- Cucumber Salad: For a light, fresh side, you can’t beat this Cucumber-Avocado Salad with Sumac Shallots.
- Shrimp Cakes: For a non-vegan side that’s a little more substantial, try my reader-favorite Crispy Thai Shrimp Cakes.
More Summer Soup Recipes:
If you make this recipe, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review!
Coconut Curry Corn Chowder
- Large stockpot or Dutch oven
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 Tbsp. minced or grated fresh ginger
- 1 Tbsp. curry powder
- 1 tsp. ground turmeric
- 1/4-1/2 tsp. cayenne pepper (depending on desired level of spice)
- 1 lb. Russet or Yukon Gold potatoes, cut into 1/2" pieces (no need to peel)
- 4 cups fresh corn kernels (cut from 4 ears of husked corn) (sub frozen/thawed or canned corn)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups lower-sodium vegetable broth
- 1 (13.5-oz.) can coconut milk
- 2 Tbsp. fresh lime juice (from 1 lime)
- Fresh chopped cilantro leaves and roasted salted pumpkin seeds for garnish
- Heat oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and bell pepper; cook until soft, about 8 minutes.Stir in garlic, ginger, curry powder, turmeric, and cayenne; cook 2 minutes, until aromatic.
- Add potatoes and corn to pot; cook 5 minutes, stirring occasionally, just to lightly sauté. Season mixture with salt and pepper.Add broth, increase heat and bring chowder to a low boil. Reduce heat to medium-low, cover, and gently simmer until potatoes are tender, about 25 minutes.
- Use a ladle or large glass measuring cup to transfer half of chowder to a high power blender. Add coconut milk to blender, and blend on high speed until the mixture is smooth and creamy. Pour blended mixture back into the pot, and combine with remaining chowder.
- If you prefer the chowder slightly thicker, continue to gently simmer, uncovered, for about 10 to 15 more minutes. Stir in fresh lime juice, ladle chowder into bowls, and garnish each bowl with fresh chopped cilantro and pumpkin seeds.