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Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

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Dairy Free Vegetarian Corn Chowder

November 18, 2020 by Peter Block Leave a Comment

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

How do you get creamy soup without dairy? Quite easily – COCONUT MILK.

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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.

Dairy Free Vegetarian Corn Chowder l #soup #chowder #vegetarian | feedyoursoul2.com

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.

Dairy Free Vegetarian Corn Chowder l #soup #chowder #vegetarian | feedyoursoul2.com

Building the Dairy Free Corn Chowder.

Dairy Free Vegetarian Corn Chowder

The Dairy Free Vegetarian Corn Chowder plated.

Dairy Free Vegetarian Corn Chowder l #soup #chowder #vegetarian | feedyoursoul2.com
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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.

Course dinner, Gluten free, Lunch, vegan, vegetarian
Cuisine Gluten free, soup, vegan, vegetarian
Keyword Blue corn flour, comfort food, dairy free, gluten free, Soup, vegan, vegetarian,
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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!

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Filed Under: dinner, Gluten Free, Sides, Vegan, Vegetarian Tagged With: vegetarian

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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