Creamy Coconut Lime Corn Chowder | Vegan & Easy

This creamy coconut lime corn chowder is a tropical twist on a classic comfort food. It’s a quick and easy vegan recipe that’s packed with flavor and nutrients. The combination of coconut milk, lime juice, and fresh corn creates a light and refreshing soup that’s perfect for any season.

Ingredients:

• 1 tablespoon coconut oil (or vegetable oil)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 ounces) coconut milk
• 4 cups vegetable broth (or chicken broth)
• Juice of 2 limes (plus lime wedges for serving)
• 1 tablespoon fish sauce (optional, for depth of flavor)
• 1 teaspoon brown sugar (optional, to balance acidity)
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 avocado, diced
• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste
• Optional: red pepper flakes or chopped jalapeño (for heat)

Instructions:

1. Sauté Aromatics: Heat coconut oil in a pot. Sauté onion, garlic, and ginger until fragrant.
2. Add Liquids: Pour in coconut milk and broth. Bring to a simmer.
3. Add Vegetables: Stir in corn, bell pepper, fish sauce (if using), brown sugar (if using), and lime juice. Simmer for 10-15 minutes.
4. Season: Taste and adjust seasoning with salt, pepper, and lime juice. Add red pepper flakes or jalapeño for spice.
5. Serve: Ladle soup into bowls, top with avocado and cilantro, and serve with lime wedges.

Prep Time: 15 minutes Cook Time: 20-25 minutes Total Time: 35-40 minutes

Kcal: 200 per serving (approximate) Servings: 4

Creamy Coconut Lime Corn Chowder | Vegan & Easy

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

1 tablespoon coconut oil (or vegetable oil)

1 small onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (14 ounces) coconut milk

4 cups vegetable broth (or chicken broth)

Juice of 2 limes (plus lime wedges for serving)

1 tablespoon fish sauce (optional, for depth of flavor)

1 teaspoon brown sugar (optional, to balance acidity)

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Optional: red pepper flakes or chopped jalapeño (for heat)

Instructions

Sauté Aromatics: Heat coconut oil in a pot. Sauté onion, garlic, and ginger until fragrant.

Add Liquids: Pour in coconut milk and broth. Bring to a simmer.

Add Vegetables: Stir in corn, bell pepper, fish sauce (if using), brown sugar (if using), and lime juice. Simmer for 10-15 minutes.

Season: Taste and adjust seasoning with salt, pepper, and lime juice. Add red pepper flakes or jalapeño for spice.

Serve: Ladle soup into bowls, top with avocado and cilantro, and serve with lime wedges.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes

• Author: Olivia Chen

FAQ:

• Can I use canned corn? Yes, you can use canned corn, but be sure to drain it well before adding it to the soup.
• Can I make this soup ahead of time? Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.  
• Can I add other vegetables? Yes, you can add other vegetables like spinach, kale, or zucchini to this soup.

Conclusion:

This creamy coconut lime corn chowder is a delicious and easy-to-make soup that’s perfect for any occasion. It’s a great way to use up fresh corn, and it’s also a great way to get your daily dose of vegetables. So next time you’re looking for a quick and easy meal, give this recipe a try!