BakedCuisineIndianMainsQuick & EasyVeganVegan AppetizersVegan Bowls

Coconut Corn Chowder with Leeks

15 mins Cook
Scroll to recipe
Copy of NomNom Recipes 96 3

At ease up with a bowl of Coconut Corn Chowder with Leeks- a easy, comforting meal that may be made in below half-hour. Vegan and Gluten-free!
This vegan Corn Chowder is so warm and comforting, which you’ll want to make it all iciness lengthy. It’s made with melted leeks and coconut milk and if you are feeling fancy, you can drizzle it with the non-compulsory Leek Oil– made with the green tops of the leeks. nothing is wasted.
it’s miles a calming, gentle soup, mildly-seasoned, but not missing in flavor. i discovered it very comforting this week because the nights cooled off here in our location. Serve it up with home made bread or croutons and get in touch with it dinner. You gained’t be disillusioned!

Coconut Corn Chowder


It starts with the leeks. Slice them thinly and soak in a bowl of water to cast off dirt and sediment. The water can even assist steam them a bit, so don’t pass this step.

keep in mind to hold the leek tops if you plan to make the leek oil.

pressure the leeks and saute them.

cowl the pan for a few minutes to let them soften.
as soon as gentle upload the celery, garlic and thyme.

Thinly slice child potatoes. slicing them thinly is what enables this soup to made in beneath half-hour.
add the potatoes and corn to the pot and season with salt and pepper.

upload water and veggie bouillon. I definitely like this better than Bouillon logo in soups, it in reality seems to feature the nice depth and flavor. you could additionally use veggie or bird inventory.

deliver to a simmer, and cowl till the potatoes get tender, about eight-10 minutes.

as soon as the potatoes are smooth, do away with four cups of the veggies from the soup and set aside.

upload the coconut milk to the closing soup.

using an immersion blender, puree until clean.

essentially, you’re blending 1/2 the soup to thicken it rather than including flour. you can additionally use a blender.
Then pour back the veggies into the pot.

to present a lovely golden colour, add a touch turmeric.

It makes the soup “glad” in appearance and you absolutely can’t flavor it.
Serve it much like this or with croutons or crusty bread.
If feeling motivated, make the Leek Oil to drizzle over top.

one of these wonderful manner to dissipate the ones inexperienced leek tops!

provide this vegan Coconut Corn Chowder a whirl this week and let us know what you believe you studied within the feedback beneath.

Coconut Corn Chowder with Leeks

Coconut Corn Chowder with Leeks

At ease up with a bowl of Coconut Corn Chowder with Leeks- a easy, comforting meal that may be made in below half-hour. Vegan and Gluten-free!
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 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–ounces 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)

  • Leek Oil:

  • 4 cups boiling salted water

  • 1 cup leeks tops, packed, sliced

  • 1/2 cup parsley or chives, packed, rough chopped

  • 1 cup light olive oil (or mildly flavored, not bitter, oil)

  • pinch salt

  • Cook Mode Prevent your screen from going dark


Slice leeks and soak in a bowl of water, separate earrings, rinse and drain to cast off all sediment. (The water can even upload moisture to the leeks.) shop leek tops for the Leek Oil if you like.
In a heavy-bottomed pot or dutch oven, heat oil over medium-high warmness. add leeks, saute 3 mins stirring until then simply start to get soft, and decrease to medium. cowl for three-four mins and let them get extra gentle. add celery and garlic and lower warmness to medium-low and saute until leeks are meltingly smooth approximately five-6 mins.
Add corn, potatoes, water, bouillon paste, salt, pepper, bay leaves, thyme, and convey to a simmer. deliver a few stirs to comprise the bouillion. cowl, flip warmness to medium-low and allow simmer until potatoes are tender, eight-10 mins.
Remove 4 cups of the veggies from the soup (set apart) and upload coconut milk to the pot and mix the remaining soup within the pot using an immersion blender. this could thicken the soup without having to add flour. (instead, you can simply blend half of the soup in a blender.) Pour the veggies lower back into the pot.
Flavor and season with salt and pepper if wanted.
Add the vinegar to taste, to present a touch of brightness. upload a pinch of cayenne if you need a bit kick.
Whisk in a bit ground turmeric to give it a golden satisfied color. begin with 1/4 teaspoon. It surely gained’t upload loads of taste here- simply provides golden pretty colour.
Serve with Crusty Bread, or top with croutons and garnish with scallions, chives, or chive oil.

Leek Oil:

Convey 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. upload the parsley or chives to the leeks and blanch 15 greater seconds. Pour over a strainer and set this in an ice bath for 5 mins. Blot the leeks and herbs dry with paper towels. location in a blender with 1 cup oil, ensuring your oil is not bitter or overly flavored. A lighter fashion olive oil works first-rate right here. combination till easy, scraping down the perimeters. you may pressure this now, or for even greater taste, let this sit in a single day earlier than straining. strain, season with a pinch of salt and keep in a sealed jar or bottle inside the refrigerator. this can also be frozen.


Feel free to use veggie or chook inventory instead of the water and bouillon – but I do really advocate this Veggie Boullion- it has the high-quality flavor. feel unfastened to feature shrimp or pieces of salmon to the soup, after its blended, letting it simmer just in brief to cook through.
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

BowlsCuisineIndianMainsQuick & EasyVeganVegan AppetizersVegan Bowls

The Best Ceviche Recipe

15 mins Cook