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.
- Serving Size: 1 ⅓ cup
- Calories: 278
- Sugar: 7.2 g
- Sodium: 465.2 mg
- Fat: 15.7 g
- Saturated Fat: 11.3 g
- Carbohydrates: 33.8 g
- Fiber: 4.6 g
- Protein: 5.8 g
- Cholesterol: 0.1 mg
Keywords: corn and leek chowder, vegan chowder, corn chowder, vegan corn chowder, leek and potato chowder, coconut corn chowder