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    Home » Recipes » Gluten-Free

    Creamy Corn Chowder (Dairy-free)

    Published: Sep 14, 2016 · Modified: Jul 6, 2022 by Sally Cameron · This post may contain affiliate links · 1 Comment

    115 shares
    Jump to Recipe Print Recipe

    Here's a creamy corn chowder recipe great for the end of summer or in winter using frozen corn. I like to make it at the end of summer when fresh corn is available. Golden kernels and pale, soft green husks, ready to be enjoyed in many ways. Besides corn on the cob, corn chowder is an as easy way to enjoy corn, and this recipe is dairy-free.

    creamy corn chowder | AFoodCentricLife.com

    Real chowder by definition includes dairy, bacon and potatoes. To make this corn chowder recipe dairy-free I've used canned coconut milk, so it's still rich and creamy. If you enjoy dairy, you can substitute dairy half and half. The gold potatoes and crisp bacon as a garnish goes with tradition, but if you want to keep this vegan, skip the bacon.

    Serving tip: serve crisp bacon crumbles on the side so people can garnish or not.

    Corn Confusion: Grain or Vegetable?

    You might wonder, is corn a vegetable, grain or fruit? Depending on how it's eaten it has multiple identities. Read more about it here. Eaten like this, corn is considered a starchy vegetable or whole grain.

    creamy corn chowder | AFoodCentricLife.com

    Corn Off the Cob

    All debates aside, fresh, sweet corn makes a wonderful chowder that is a treat for the end of summer.  In winter, use frozen, thawed, organic corn. You can preserve summer's bounty by buying extra corn, slicing it off the cob and freezing it while prices are good.

    Strip the husks and silk from fresh corn on the cob. Cut the cobs in half across the center. Stand co halves on the flat end, and with a sharp knife, slice the kernels off the cob. Five cobs should yield about 4 - 4 ½ cups of kernels.

    I recommend buying non-GMO or organic corn only. Much of the corn grown this country is GMO. You do what is best for you. For a terrific site with more information on GMO foods, check out the Non-GMO Project organization site. 

    creamy corn chowder | AFoodCentricLife.com

    How to Make Chowder

    When you have the kernels ready you can start the chowder. Sauté the onion, celery, leek and garlic in a little olive oil. Add the herbs, thyme and fennel, and corn. Add broth, coconut milk and simmer a bit and you are ready for a terrific bowl of corn chowder. It gets thick when made ahead, but is easy to thin with a little extra broth.

    Spice Tip - Fennel Pollen

    Fennel pollen is a very potent form of dried fennel. If you love  he flavor of fennel (ayou will love fennel pollen. Some call it the spice of the angels. Tiny yellow flowers are collected then screened to get just the pollen.

    Fennel pollen is native to the Mediterranean and grown here in California. If you can't find it (and it can be pricey), use ground fennel seed. Use it anywhere you would use fennel, in soups, stews, with chicken and pork, or with vegetables.

    Make It Ahead

    You can make this soup on a Sunday afternoon in about an hour or less. It will hold for 4 days in the refrigerator, so you can enjoy it during the busy week ahead. Serve with a tossed green salad for a hearty, healthy, fast dinner. It gets very thick after sitting in the fridge so you might need extra broth to thin it down.

    creamy corn chowder | AFoodCentricLife.com

    Corn Chowder

    Sally Cameron
    Golden corn kernels with vegetables and herbs, this chowder gets its thick creamy texture from coconut milk, not dairy milk. It's gluten-free and dairy-free. Make it ahead on the weekend for a busy week ahead. Chowder will hold 4 days in the refrigerator. If you enjoy crisp bacon it's the perfect garnish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Soup
    Cuisine American
    Servings 4 to 6
    Calories 541 kcal

    Ingredients
      

    • 5 ears corn on the cob or 4 ½ frozen cups kernels
    • 1 ½ tablespoons olive oil
    • 2 ribs celery ¾ cup, chopped small
    • 2 carrots ¾ cup, chopped small
    • 1 small leek ¾ cup, chopped thin
    • 2 garlic cloves chopped fine
    • 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried
    • ½ teaspoon fennel pollen or ground fennel optional but delicious
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 1 gold potato chopped into ½" pieces 8 ounces
    • 3 cups chicken or vegetable broth
    • 1 15 ounce can coconut milk

    Optional Garnish

    • 8 strips bacon, cooked and crumbled about ½ pound

    Instructions
     

    • Husk corn cobs and scrub off the silk. Chop the cobs in half crosswise. Stand each cob on a flat end and with a sharp knife, slice off the kernels. Alternatively when corn is out of season, use frozen corn.
    • Pour olive oil into a medium pot over medium heat. When the oil is warm, add celery, carrots and leek. Turn heat to medium low and cook the vegetables until soft, about 5-7 minutes, stirring occasionally. Add the garlic and cook another minute, then add thyme, fennel, salt and pepper.
    • Add potato, broth and corn kernels and cook stirring occasionally until the potatoes and corn are tender when you bite them. Keep the heat at a low simmer, just barley bubbling so that the potatoes don't disintegrate. When vegetables are tender, add the coconut milk and heat through.
    • Optional garnish - while soup is finishing, fry bacon strips until crisp, drain and crumble to top the soup.

    Notes

    This chowder gets very thick when refrigerated. You will need a little extra broth to thin it down. Or to feed extra hungry mouths, use more broth and make it more of a soup, which will stretch the quantity of servings.

    Nutrition

    Calories: 541kcalCarbohydrates: 40gProtein: 18gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 48mgSodium: 737mgPotassium: 986mgFiber: 5gSugar: 10gVitamin A: 5878IUVitamin C: 24mgCalcium: 70mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Denise says

      September 16, 2016 at 2:52 am

      This is the best recipe ever! Hardly trying to wait until weekend to make it! Thank you!

      Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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