Creamy Corn and Coconut Chowder

Celebrate the flavors of summer with this bright, creamy corn chowder—made entirely dairy-free thanks to the silky richness of coconut milk. Sweet, peak-season corn takes center stage in this lighter twist on a classic, perfect for warm days when you’re craving something comforting but not too heavy. When picking out corn, look for husks that are vivid green and snug around the cob. I like to sneak a quick peek by pulling the husk back just an inch to make sure the kernels are plump and juicy. After the kernels are stripped from the cob, they’re gently simmered in milk—an essential step that draws out the corn’s natural sweetness and gives the soup its rich flavor and silky texture. I use unsweetened coconut milk for its smooth creaminess and hint of natural sweetness, but feel free to swap in cow’s milk if you prefer. Enjoy it on its own, or elevate it with a topping of crab or your favorite protein. Pair with a crisp green salad for a simple yet satisfying summer supper.

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Course: Soup

Servings: 4 servings

Ingredients

• 3-4 large ears of sweet corn on the cob shucked
• 1/2 cup milk of your choice I used full fat unsweetened coconut milk
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil or 2 tablespoons of olive oil, if you don't use butter
• 1 medium onion finely chopped
• 1 large garlic clove minced
• 1 large Yukon gold or white potato peeled and chopped
• 4 cups chicken or vegetable broth
• Kosher salt or sea salt, to taste
• Freshly ground black pepper, to taste
• cooked corn kernels and chopped fresh basil leaves for garnish

Instructions

• Using a sharp knife, cut the corn kernels off the cob over a plate or bowl. Place the kernels in a large saucepan and add the milk. Simmer over medium heat for about 8-10 minutes or until the mixture has thickened. Set aside to cool, reserving some corn kernels for garnish.
• In a Dutch oven or large saucepan, melt the butter and olive oil together over medium heat. Add the onion and cook until softened and translucent, about 10 minutes. Add the garlic and sauté for about a minute, being careful not to burn it. Add the potato and the broth to the pan. Season with salt and pepper. Bring to a boil over medium heat and then reduce the heat to low and simmer the soup for about 20 minutes. Stir in the corn kernels and let the soup cool.
• Using a food processor, blender, or immersion blender, purée the soup until it’s smooth and creamy. Return the soup to the pot and adjust the seasoning, if needed. If the soup is too thick, thin it with a bit of milk or water. Reheat gently over low heat, if necessary. Garnish with the reserved cooked kernels and a sprinkle of chopped fresh basil.

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