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+ servings
Vegan Coconut Milk Corn Chowder with Jalapeños
Prep Time
5 mins
Cook Time
25 mins
A rich, garden-inspired vegan coconut milk corn chowder with spicy jalapeños and handfuls of vegetables that feels just right for these last summer days.
Recipe Type: Soup
Cuisine: American
Keyword: corn chowder
Makes: 4 generous servings
Author: Elizabeth Stark
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 large jalapeño, seeded and minced
  • ½ teaspoon freshly ground cumin seed
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon sea salt, plus more to taste
  • 2 cups diced red potatoes, or sub Yukon Gold
  • Corn kernels from 3 ears of corn
  • 1 cup diced zucchini (from about 1 medium zucchini)
  • 4 cups low-sodium vegetable broth
  • 1 cup full fat coconut milk, well shaken
To Serve
  • 1 small jalapeño, sliced thin
  • ½ cup minced cilantro
  • 1 lime, cut into wedges
  • Fresh ground pepper to taste
  1. Set a large 3- or 4-quart Dutch oven or other sturdy soup pot, over medium heat. Add the olive oil, and when hot, add the onions. Cook until onions are translucent, about 5 minutes. Folkd in the jalapeño, cumin, red pepper flakes, and sea salt. Cook 2 minutes. Next fold in the potatoes and cook 4 minutes. Finally, fold in the corn and zucchini, add the vegetable broth, and bring it all to a lively simmer. Turn heat to medium-low and cook 10 - 15 minutes longer, or until potatoes are tender. As they cook, taste broth and vegetables and add salt as needed.

  2. Remove from heat and stir in coconut milk. Keep soup warm over low heat until ready to serve.
  3. Served soup topped with minced cilantro, sliced jalapeño, and a squeeze of lime.