This dairy-free cream of corn soup is sooo great for cooler weather! Corn is the only vegetable my kids don't argue with me about eating. I often make it with the chili powder option, which adds a tiny kick. If you puree the soup completely, it pours nicely into a thermos for lunch on the go.
Author: Marisa Raponi
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
1 cup cold unsweetened milk alternative
3 tablespoons cornstarch
2 tablespoons extra-virgin olive oil
1 small onion, minced
1 bay leaf
1 tablespoon chopped parsley
2 cups low-sodium vegetable broth or stock
1 cup canned coconut milk (regular/full-fat)
3 cups fresh or frozen corn kernels
1 (15-ounce) can cream-style corn (yes, most brands are dairy free!)
1 teaspoon salt, or to taste
1 teaspoon ground black pepper
Sliced green onions or chives, for garnish (optional)
Instructions
Measure the milk alternative into a glass measuring cup. Whisk in the starch until dissolved.
Heat the oil in a medium pot over medium-high heat. Add the onion, bay leaf, and parsley, and saute for for 1 minute.
Gradually pour the dairy-free milk-starch mixture into your pot while whisking.
Whisk in the vegetable broth and coconut milk, followed by the corn and cream-style corn.
Bring the soup to a boil. Skim off any foam. Lower the heat to medium, and simmer the soup for 5 minutes. Remove the bay leaf.
Optionally puree about half of the soup for a creamier texture and to thicken the soup.
Season the soup with salt and pepper.
Notes
Tex Mex Version: Add 1 teaspoon chili powder with the herbs.