Treat yourself to a bowl of the BEST Curry Corn Chowder with Coconut Milk! This delightful Vegan Chowder is creamy, loaded with fresh veggies, and easy to make ... the perfect summer / fall soup!
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I start to get excited for fall cooking around this time of year. It never fails ... give me all the comfort food!
In reality though, it's still pretty darn hot here in Texas. And there are tons of tempting late summer vegetables at their peak of flavor just begging to be used.
Which is why I'm loving this scrumptious Coconut Corn Chowder! This creamy Corn Soup is the best way to use all that delicious sweet corn and those fresh, harvest veggies you'll find at the farmers market.
Plus, it's warm, hearty, and filling. Basically, this is the perfect way to scratch that cozy food craving in summer and fall (or anytime of year)!
Ready to try this crave-worthy Vegan Chowder for yourself? Then keep reading for all the details!
Ingredients
This easy recipe uses simple ingredients you can find in any grocery store. Here's what you'll need:
- Corn - Fresh sweet corn is this recipe's star ingredient. For best results, use kernels cut straight from the cob. You can make this recipe year round through using frozen corn, and it will still taste great ... perfect for winter days when you want something comforting, yet veggie packed!
- Potatoes - It isn't chowder without some potatoes. While other varieties will work, I recommend using red potatoes, which hold their shape while the soup simmers.
- Other Veggies - This recipe features a base of sautéed onions, carrots, and celery. These simple veggies add tons of flavor to the finished recipe.
- Curry - So much of this recipe's unique taste comes from fragrant curry powder! Feel free to substitute garam masala, or for a Thai-inspired twist, green or red curry paste.
- Garlic - Fresh garlic adds another delicious layer of flavor.
- Coconut Milk - A can of coconut milk is what gives this Veggie Chowder its creamy texture. Coconut milk has a mild flavor, so it won't make your finished soup taste overly coconutty. Use full-fat coconut milk for the creamiest results, and avoid coconut cream (which is sweetened).
- Vegetable Broth - A good broth makes all the other flavors pop. I made mine from Better Than Bouillon, a great option that's tastier than the stuff in cans / cartons. Plus, you can store it your fridge so you always have some on hand.
- Flour - A little flour helps thicken the soup.
This unique Sweet Corn Soup is naturally dairy free, plant based, vegetarian, and vegan ... which means everyone in your family can enjoy it!
You'll Also Need
You'll need a large pot to prepare this recipe, such as a soup pot or dutch oven. I used my fave nonstick dutch pot, but a Le Crueset dutch oven would work great, too!
How to Make Curry Corn Chowder with Coconut Milk
Ready to get started? You'll find a detailed recipe card below, but here's an overview of the steps:
- Sauté veggies. You'll begin by sautéing the onions, carrots, celery, and potatoes in a little extra virgin olive oil. As the vegetable cook, they create a wonderful base of flavor for your soup.
- Add garlic and curry powder. Once the veggies have started to soften, add the fresh garlic and curry powder. Then continue cooking until the garlic and curry is fragrant (about 30 seconds or so).
- Stir in flour. Sprinkle a little flour over the veggies and continue cooking two more minutes. The flour will help thicken your chowder.
- Mix in corn and broth. Next, you'll stir in the corn and broth, then simmer the soup until the vegetables are tender.
- Add the coconut milk. Finally, you'll add the coconut milk, then simmer for a few more minutes (just until everything is heated through). Give your soup a taste, then season with more salt and pepper, if needed.
And that is it, your delicious, creamy Coconut Curry Corn Chowder is ready to eat! I like to add a sprinkle of cilantro to each bowl before serving ... it's the perfect finishing touch.
Variations
The recipe for this Corn Potato Chowder is really flexible! Once you master the basics, try one of these variations:
- Herbs + Spices - Feel free to experiment with different flavors! Skip the curry and top with sliced scallions for a more traditional taste, stir in some herbs (like rosemary, thyme, basil, or chives), or go the southwest route with cumin, chili powder, and chipotle peppers.
- Sweet Potatoes - Is your pantry full of sweet potatoes? They make a great substitute for the red potatoes in this recipe.
- Veggies - This recipe is a great way to use your favorite seasonal veggies, like zucchini, summer squash, leeks, or even bell peppers.
- Spicy - To add a little kick, use a spicy curry powder (or add some cayenne), sauté a hot pepper along with the veggies, or drizzle your fave hot sauce on the top (I love this Secret Aardvark Sauce!).
- Extra Creamy - You can make this Vegan Chowder extra creamy by blending it partially (or totally) with an immersion blender.
- More Soupy - Craving something lighter? Skip the flour and coconut milk, and you'll have a wonderful vegetable soup instead.
Serving Suggestions
This Curried Corn Chowder is delicious served with a sprinkle of chopped cilantro and / or sliced green onions. Enjoy a bowl by itself for an easy one pot meal (great for busy weeknights), or serve it with some crusty bread for dipping.
Storage
Store any leftover soup in an airtight container in your refrigerator, where it will stay fresh for three to four days. Gently rewarm leftovers in your microwave or on your stovetop.
Related Recipes
Looking for more veggie soups? Try one of these yummy recipes next:
- Vegetable Barley Soup
- Classic Vegetable Soup
- Lentil Soup
- Roasted Carrot Soup
- Vegetable Stew
- Kale and Chickpea Soup
- Creamy Potato Soup
Craving more curry? You'll love my Chickpea Lentil Curry, Pumpkin Curry, Curry Veggie Quinoa Stir Fry, and Slow Cooker Vegetable Curry, too!
And don't miss my collection of 40 Vegetarian Soup Recipes! There are enough ideas to keep you busy all winter long (and then some).
Curry Corn Chowder with Coconut Milk
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 2 medium red potatoes, diced
- 2 large garlic cloves, minced
- 1 ½ tablespoons curry powder
- ¼ cup flour
- 5 cups vegetable broth
- 3 cups corn kernels
- 1 (14-ounce) can coconut milk
- kosher salt
- pepper
- 1 tablespoon chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, carrots, and potatoes to oil. Season with salt and pepper, then cook, stirring occasionally, until starting to soften (about 10 minutes).
- Stir garlic and curry powder into veggies. Cook until fragrant, stirring constantly (about 30 seconds).
- Sprinkle flour over vegetables and cook, stirring constantly, for two minutes.
- Mix in broth and corn, then cover pot and bring to a boil.
- Once soup boils, remove lid, then reduce heat to a simmer. Continue cooking until vegetables are tender, about 10 to 15 minutes.
- Stir in coconut milk and heat through. Season generously to taste with salt and pepper.
- Serve soup sprinkled with cilantro. Enjoy!
Notes
Nutrition
Thank you for the recipe, it sounds great!
Happy Fall.
Fabby
Happy fall, Fabby! 🙂 Hope you enjoy the recipe!
Thank you so much for the recipe, it sounds yummy.
Happy Fall.
Fabby