How do you get creamy soup without dairy? Quite easily – COCONUT MILK.Jump to Recipe
I use coconut milk for everything. I started reducing dairy in my diet because of what I was reading and hearing about dairy. I am not a scientist and I am not promoting dairy free. The result was I started using coconut milk in all my recipes. I love its consistency and don’t feel that I lose any of the flavor of cream.
I use 4 different types of coconut milk. I most frequently use coconut milk from the non-dairy fridge at the grocery store. I use this form for my Mac N Cheese and my soups. I also use regular fat and lite coconut milk from the cans for most of my recipes. I use this type for my curries. I use coconut cream rarely but have used it in Indian food and desserts.
My Dairy Free Vegetarian Corn Chowder has lots of flavor. It begins with a mirepoix – celery, carrots and onions. The two keys to this recipe are fresh thyme (I used thyme herbs that I had frozen from a previous use) and adding the ear of the corn. I have started adding the ear of corn to many recipes. There is more flavor in the cob than the actual corn.
Building the Dairy Free Corn Chowder.
The Dairy Free Vegetarian Corn Chowder plated.
Dairy Free Vegetarian Corn Chowder
My Dairy Free Vegetarian Corn Chowder has so much flavor, no meat or dairy as the title states. The depth of flavor comes from fresh thyme and a corn cob.
- 2 Ears Corn cut from cob
- 3 Stalks Celery diced
- 2 Whole Carrots chopped
- 1 Whole Medium onion diced
- 5 Sprigs Thyme
- 3 Cloves Garlic minced
- 4 Cups Vegetable stock
- 1 Cup Coconut milk
- 2 Tsp Olive oil
- 1 Cup Peas
- 2 Lbs Potatoes quartered
Begin by heating the oil in a Dutch oven. Once warm, add the mirepoix and cook for 5 minutes. Add the garlic and cook for 1 minute. Add in one cob from an ear of corn. Next add in the veggie stock and the thyme. Next, add in the coconut milk and the potatoes. Simmer for 35 – 45 minutes. Finish by adding in the corn and the peas and simmer for 5 minutes.
Serve and enjoy!