Dairy-free Corn Chowder

Course: Main Course, Soup
Cuisine: American
Keyword: dairy free corn chowder
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 206 kcal
Author: Megan Gilmore
A creamy, dairy-free chowder that tastes totally decadent without the need for cream!


  • 1 tablespoon coconut oil
  • 1 yellow onion , chopped
  • 1 red bell pepper , chopped
  • 4 cups water
  • 1 pound Yukon gold potatoes , cut into 1-inch chunks
  • 1 pound frozen organic corn kernels
  • 1 teaspoon dried thyme
  • 2 to 3 teaspoons sea salt
  • Freshly ground black pepper , to taste
  • Chopped chives , for garnish


  1. Melt the coconut oil in a large pot over medium heat and saute the onion and pepper until tender, about 8 minutes. Add in the water, potatoes, corn, thyme, and 2 teaspoons of salt. Bring the water to a boil, then cover and reduce the heat, simmering until the potatoes are fork-tender, about 25 to 30 minutes.
  2. Use an immersion blender to blend the soup directly in the pot, leaving as much texture as you like. Alternatively, you can transfer half of the soup to a blender or food processor and blend until smooth, then add the blended soup back to the other half of the soup for a thick, chowder-like texture. Season with additional salt and black pepper to taste, then serve warm with chopped chives, if you like.
  3. Leftovers can be stored in the fridge for up to 5 days. Enjoy!