Dairy-Free Cream of Corn Soup
 
Prep time
Cook time
Total time
 
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:
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
  1. Measure the milk alternative into a glass measuring cup. Whisk in the starch until dissolved.
  2. Heat the oil in a medium pot over medium-high heat. Add the onion, bay leaf, and parsley, and saute for for 1 minute.
  3. Gradually pour the dairy-free milk-starch mixture into your pot while whisking.
  4. Whisk in the vegetable broth and coconut milk, followed by the corn and cream-style corn.
  5. 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.
  6. Optionally puree about half of the soup for a creamier texture and to thicken the soup.
  7. Season the soup with salt and pepper.
Notes
Tex Mex Version: Add 1 teaspoon chili powder with the herbs.
Nutrition Information
Serving size: about 1½ cups Calories: 282 Fat: 16g Saturated fat: 9.4g Carbohydrates: 35.3g Sugar: 6.6g Sodium: 662mg Fiber: 4.4g Protein: 5.7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cream-of-corn-soup