How is the chowder made creamy without dairy?

The chowder achieves its creamy texture by blending a portion of the cooked corn and potato with a can of full-fat coconut milk until smooth, then stirring it back into the pot.

What kind of potatoes are best for this chowder?

The recipe specifies using medium Russet potatoes, peeled and cut into 1-inch cubes, which become tender and contribute to the chowder's body.

Can I use fresh corn instead of frozen?

Yes, the recipe explicitly states you can use either 2 pounds of frozen or fresh corn off the cob for this chowder.

What role does the cooking water play in this recipe?

The water used to cook the potatoes is saved and used as a flavorful broth, equivalent to 6 cups, forming the liquid base for the chowder.

How is the chowder finished for serving?

Just before serving, fresh lime juice and sea salt are stirred in, along with torn mint leaves, and garnished with extra whole mint leaves and optional chili peppers.

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Coconut Corn Chowder
[Vegan, Gluten-Free]

TM By: The Whole Foods Diet by John Mackey

Author Bio

John Mackey, co-founder, and CEO of Whole Foods Market is the author of The Whole... Read More

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A vibrant bowl of creamy vegan Coconut Corn Chowder, garnished with fresh green mint leaves and a sprinkle of red pepper flakes.

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Coconut Corn Chowder [Vegan, Gluten-Free]

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Hearty, fun, and delicious! This creamy soup is sure to become one of your all-time favorites. Russet potatoes and coconut milk create a thick, indulgent base for sweet corn marked with notes of fresh mint, garlic, ginger, and plenty of pepper.

Ingredients You Need for Coconut Corn Chowder [Vegan, Gluten-Free]

3 medium Russet potatoes, peeled and cut into 1-inch cubes
5-6 garlic cloves
1 cup diced white onion
1 tablespoon minced garlic
2 tablespoons minced ginger
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 bay leaf
2 pounds frozen or fresh corn off the cob
1 13.5-ounce can coconut milk
Juice of 2 limes
1/4 cup fresh torn mint leaves, plus extra whole mint leaves for garnish
1 teaspoon fine sea salt

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How to Prepare Coconut Corn Chowder [Vegan, Gluten-Free]

Add potatoes and whole garlic cloves to a medium-size pot with enough water to cover. Bring to a boil and cook until tender and a fork can slide through them. Drain, rinse, and save cooking water side, equivalent to 6 cups.
On stovetop, warm a large pot over medium-high heat. When pot is heated, add the onion and dry-saute, stirring frequently, until onion begins to stick slightly and you begin to see some coloration on the bottom of the pan, roughly 1-2 minutes. Add minced garlic, ginger, and black and red peppers and stir for another minute.
Add water/potato broth (leftover from cooking potatoes), bay leaf, and 1 pound of corn. Bring to a slow boil. Once it begins to boil, lower heat to medium-low and allow to simmer.
Separately, in a blender, add the second pound of corn, 1 cup of the cooked potato, and the coconut milk, then blend into a creamy consistency (add a little extra water only if needed so it blends evenly).
Slowly add this creamy corn mixture to the pot, stirring to mix well with other ingredients. Add the remaining cooked diced potatoes and allow mixture to slowly come back to a simmer, stirring often.
Right before serving, add lime juice and salt, and stir in torn mint. Garnish with the extra fresh mint sprigs; additional chili peppers are optional.

Notes

This versatile recipe lends itself to creative variations. Basil or Thai basil is a nice addition with the mint as a garnish. For spice lovers, add fresh Thai chilis or jalapeño, also good for garnishing. For a thick and savory oatmeal, whisk in 1 cup of rinsed oats at the same time you add water. For a festive style, have condiments like fresh bean sprouts, cilantro, mint, basil, and a variety of veggies as topping options. Copyright © 2017 by Whole Foods Market IP, L.P. and Transition to Health, Inc.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.