This soup is pure comfort in a bowl. It’s cozy, creamy, and loaded with sweet corn - but instead of heavy cream, we’re using coconut milk to keep it plant-based and velvety. It’s one of those recipes that feels indulgent but is actually full of simple, wholesome ingredients.
And it’s the perfect partner for a melty grilled cheese.
You'll Only Need a Handful of Ingredients
Corn: sweet and juicy (fresh or frozen both work).
Potatoes & carrots: for heartiness and natural sweetness.
Onion & garlic: the base that makes it all taste cozy.
Coconut milk: for that creamy, velvety finish.
A splash of apple cider vinegar: keeps things bright.
Prep Time
15 mins
Cook Time
15
Servings
2-3
INGREDIENTS
2 tbsp olive oil
3 cloves garlic, finely chopped
1 small white onion, finely diced
1 large carrot, peeled & diced
2 medium white potatoes, peeled & diced
fresh corn kernels from 1 cob (about 1.5-2 cups)
1 tbsp unbleached flour
1 can coconut milk
2 cups water (more or less based on desired consistency)
Splash of apple cider vinegar
1 tbsp fresh chives, chopped
Salt & black pepper, to taste
INSTRUCTIONS
Prep all the veggies and set aside. Heat olive oil in a large pot over medium heat. Add the corn and sauté for 2–3 minutes until lightly golden.
Add garlic and onion to the pot. Cook for 2–3 minutes, stirring, until fragrant. Stir in the potatoes and carrots. Season with salt and pepper. Sprinkle the flour over the vegetables. Stir well to coat.
Pour in the coconut milk and water. Stir until smooth and combined. Add more salt and pepper to taste, plus a splash of apple cider vinegar.
Cover and cook for 7–10 minutes, or until the potatoes and carrots are fork-tender.
Use an immersion blender to partially blend the soup in the pot, leaving some chunks for texture.
Top with fresh chives and serve hot.
NOTES/TIPS
This chowder thickens as it cools, so if you’re reheating leftovers, just stir in a splash of water, coconut milk, or veggie broth to loosen it back up.
