Non-Dairy Corn Chowder
Prep time
Cook time
Total time
Using fresh corn provides a wonderfully pure flavor, and the shucked cobs add delicious depth.
Serves: about 16 servings
  • ⅓ cup olive oil
  • 4 leeks, white parts only, sliced
  • 4 ribs celery, sliced
  • 2 yellow bell peppers, chopped
  • 6 large garlic cloves, peeled
  • 1 bunch flat parsley, stems and all
  • 4 cups fresh corn kernels, from about 6 ears, cobs reserved
  • 3 quarts (12 cups) water
  • 2 cups dry white wine or sake
  • 1 cup white miso paste, or to taste
  • Good pinch saffron
  • 6 bay leaves
  • 1 quart (4 cups) unsweetened dairy-free milk beverage
  • Good pinch nutmeg
  • Pinch cayenne pepper
  • Ground pepper, to taste
  1. Heat the oil in heavy pot over medium-low heat.
  2. In a food processor, coarsely grind the leeks, celery, bell peppers, garlic, and parsley.
  3. Add the ground mixture to the hot oil and saute until translucent, about 3 to 5 minutes..
  4. Add the corn kernels and saute for 5 more minutes.
  5. Add the water, reserved corn cobs, wine, miso, saffron, and bay leaves. Bring to boil. Reduce the heat to medium-low, cover, and cook for 30 minutes.
  6. Add the milk beverage, nutmeg, and cayenne, and cook for 2 to 3 minutes, or until heated through.
  7. Remove the corn cobs and bay leaves.
  8. With an immersion blender, puree about one-third of the soup, leaving the rest chunky. Season with black pepper.
Tomato Corn Chowder Option: Reduce the water to 8 cups and add 4 cups canned crushed tomatoes.
Recipe by Go Dairy Free at