Charred sweet corn and poblano peppers add an incredible depth of flavor to this creamy coconut milk corn chowder. – easy to make a big batch of AND vegan!
I’m not usually on the whole soup-in-summer bandwagon, but for this corn chowder, I will make an exception.
This chowder is literally BRIMMING with all the best parts of summer! And if you’re swamped with sweet corn at the moment, this soup is going to lessen that load significantly.
You wouldn’t even be able to guess this gem of a soup is vegetarian + vegan-friendly. Pinky promise.
A big pot of this corn chowder is the move to make with all your summer corn! One batch uses a whopping 8 ears of corn, cause we don’t skimp on the sweet corn here!
I also show you a few simple tricks for getting the most flavor out of your corn. Keep reading for all the deets.
This Coconut Milk Corn Chowder features…
- A creamy, rich coconut milk soup base
- Charred sweet corn and smoky charred poblano peppers
- Tender yellow potato cubes
- Only one hour to make and completely vegan-friendly.
Making the Coconut Milk Corn Chowder
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Sweet corn
- Poblano peppers
- Vegetable oil
- Vegetable broth
- Bay leaf
- Cayenne pepper
- Coconut milk
How to Prep Corn + Peppers
We are going to be charring the sweet corn and poblano peppers. It’s a simple step, but brings SO much flavor out of the corn and peppers and builds a hearty base for the chowder.
To char the corn and peppers, grill shucked corn and whole poblano peppers, turning occasionally until the veggies are slightly charred.
A few alternatives to grilling: you can char the corn + peppers in a cast iron skillet over medium heat. You can also broil the vegetables under high 5-8 minutes, flipping the veggies halfway through cooking.
Allow the corn and peppers to cool slightly, then use a paper towel to rub the skin and seeds off of peppers and cut into cubes. Then use a sharp knife to remove corn kernels from cobs. (save 4 of the cobs!)
Tips for Perfect Corn Chowder
- Char corn and peppers – as I mentioned above, this helps build a lot of flavor in the chowder!
- Simmer corn cobs in chowder – save 4 corn cobs and simmer these in the soup 20-25 minutes. This step adds an extra boost of sweet corn flavor.
- Puree part of soup – once the soup has simmered, scoop out 2 cups and puree in blender or food processor until smooth, then add back to soup. This step adds an extra little bit of body and texture.
- Top soup with fresh herbs – we love a little sprinkle of fresh parsley on top of individual bowls.
What to Serve with Coconut Milk Corn Chowder
We recommend a few slices of warm crusty bread for serving alongside bowls of this corn chowder and for dipping.
If you’re not following a vegetarian or vegan diet, cooked crumbled bacon is delicious sprinkled on top of individual bowls if you want some meat!
Store corn chowder in refrigerator up to 6 days. For reheating, microwave individual bowls of soup or reheat larger quantities in a pot on the stove to 165F.
We’ve also had success freezing this soup up to 1 month. Thaw soup completely in refrigerator then reheat to 165F via microwave or stovetop.
There’s literally nothing not to absolutely adore about this soup, y’all. Summer in a BOWL!
The coconut milk makes it perfectly rich and creamy, the corn + poblanos are sweet and smoky, and it’s just brimming with all those classic corn chowder flavors ya gotta love.
Big batches only of this! Trust me.
More delicious soups to add to your menu!
Poblano Coconut Milk Corn Chowder
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- 8 ears sweet corn, husk and silk removed
- 3 medium poblano peppers
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 3 medium cloves garlic, minced
- 5 cups vegetable broth (or chicken broth if non-vegan or vegetarian)
- 2 lbs yellow potatoes, peeled and cut into 1/2-in cubes
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Fresh minced parsley for topping
- Preheat a grill to medium-high heat OR preheat a large cast iron skillet on the stove to medium high. Grill sweet corn and poblano peppers, turning occasionally until lightly charred, about 10 minutes of cooking.
- Cool corn and peppers slightly, then use paper towels to rub the skin and seeds off the peppers and chop into 1/2-in cubes. Cut the kernels off the cobs and reserve 4 of the cobs. Set aside.
- Heat vegetable oil in a large dutch oven or pot over medium-high heat. Add onion and saute 3-4 minutes until translucent. Add garlic and saute 1 additional minute until fragrant.
- Add vegetable broth, poblano cubes, corn kernels and 4 corn cobs, potatoes, bay leaf, and cayenne to pot. Bring soup to a simmer over medium-high heat, then reduce heat to medium-low and allow to simmer 20-25 minutes until potatoes are tender. Remove pot from heat and discard corn cobs and bay leaf.
- Add coconut milk to chowder and stir well until combined. Transfer 2 cups chowder to a blender or food processor and blend until smooth. Add back to pot of chowder and stir well until combined.
- Season chowder with salt and pepper to taste. Ladle into bowls and top with fresh parsley if desired. Serve hot and enjoy!