Cozy up with a bowl of Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free!
This vegan Corn Chowder is so warm and comforting, you’ll want to make it all winter long. It’s made with melted leeks and coconut milk and if you are feeling fancy, you can drizzle it with the optional Leek Oil– made with the green tops of the leeks. Nothing is wasted.
It is a soothing, gentle soup, mildly-seasoned, yet not lacking in flavor. I found it very comforting this week as the nights cooled off here in our area. Serve it up with homemade bread or croutons and call it dinner. You won’t be disappointed!
Coconut Corn Chowder with Leeks | 60-second Video
It starts with the leeks. Slice them thinly and soak in a bowl of water to remove dirt and sediment. The water will also help steam them a bit, so don’t skip this step.
Remember to keep the leek tops if you plan to make the leek oil.
Strain the leeks and saute them.
Cover the pan for a few minutes to let them soften.
Once tender add the celery, garlic and thyme.
Thinly slice baby potatoes. Slicing them thinly is what helps this soup to made in under 30 minutes. 😉
Add the potatoes and corn to the pot and season with salt and pepper.
Bring to a simmer, and cover until the potatoes get tender, about 8-10 minutes.
Once the potatoes are tender, remove four cups of the veggies from the soup and set aside.
Add the coconut milk to the remaining soup.
Using an immersion blender, puree until smooth.
Basically, you are blending half the soup to thicken it instead of adding flour. You can also use a blender.
Then pour back the veggies into the pot.
To give a beautiful golden color, add a little turmeric.
It makes the soup “happy” in appearance and you really can’t taste it.
If feeling motivated, make the Leek Oil to drizzle over top.
Such a great way to use up those green leek tops!
Give this vegan Coconut Corn Chowder a whirl this week and let us know what you think in the comments below.
This Coconut Corn Chowder with Leeks is simple and comforting and can be made in under 30 minutes. Vegan and Gluten-free! Elevate this by making the Leek Oil using the green tops.
- 1–2 tablespoon olive oil (or ghee or butter)
- 2 large leeks, thinly sliced into rings
- 2 cups celery, diced
- 4 garlic cloves, rough chopped
- 3 cups corn (3 ears, or frozen)
- 3 cups diced baby potatoes, thinly sliced into 1/4 inch thick rounds (about 12 –13 ounces)
- 3 cups water (see notes)
- 2 teaspoons Veggie Bouillion – I like Better than Bouillion (0r 2–3 veggie bouillon cubes)
- 1 teaspoon salt
- 1/2 teaspoon pepper (or sub 1/4 teaspoon ground white pepper)
- 2 bay leaves
- 1 tablespoon fresh thyme (1 1/2 teaspoon dried)
- 14-ounce can coconut milk (not lite)
- 1/2 teaspoon Apple Cider vinegar or lemon juice
- 1/4–1/2 teaspoon ground turmeric (to give it a lovely golden color)
- pinch cayenne (optional)
- Slice leeks and soak in a bowl of water, separate rings, rinse and drain to remove all sediment. (The water will also add moisture to the leeks.) Save leek tops for the Leek Oil if you like.
- In a heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Add leeks, saute 3 minutes stirring until then just begin to get tender, and lower to medium. Cover for 3-4 minutes and let them get more tender. Add celery and garlic and lower heat to medium-low and saute until leeks are meltingly tender about 5-6 minutes.
- Add corn, potatoes, water, bouillon paste, salt, pepper, bay leaves, thyme, and bring to a simmer. Give a few stirs to incorporate the bouillion. Cover, turn heat to medium-low and let simmer until potatoes are tender, 8-10 minutes.
- Remove 4 cups of the veggies from the soup (set aside) and add coconut milk to the pot and blend the remaining soup in the pot using an immersion blender. This will thicken the soup without having to add flour. (Alternatively, you could just blend half of the soup in a blender.) Pour the veggies back into the pot.
- Taste and season with salt and pepper if needed.
- Add the vinegar to taste, to give a hint of brightness. Add a pinch of cayenne if you want a little kick.
- Whisk in a little ground turmeric to give it a golden happy color. Start with 1/4 teaspoon. It really won’t add a lot of flavor here- just adds golden pretty color.
Bring 4 cups of water with 1 teaspoon salt to a boil in a medium pot. Once boiling add the leek top and simmer for 60 seconds. Add the parsley or chives to the leeks and blanch 15 more seconds. Pour over a strainer and set this in an ice bath for 5 minutes. Blot the leeks and herbs dry with paper towels. Place in a blender with 1 cup oil, making sure your oil is not bitter or overly flavored. A lighter style olive oil works best here. Blend until smooth, scraping down the sides. You could strain this now, or for even more flavor, let this sit overnight before straining. Strain, season with a pinch of salt and store in a sealed jar or bottle in the fridge. This can also be frozen.
Feel free to use veggie or chicken stock instead of the water and bouillon – but I do really recommend this Veggie Boullion- it has the BEST flavor.
Feel free to add shrimp or pieces of salmon to the soup, after its blended, letting it simmer just briefly to cook through.
Keywords: corn and leek chowder, vegan chowder, corn chowder, vegan corn chowder, leek and potato chowder, coconut corn chowder