Creamy Dairy-Free Corn Soup
Prep time
Cook time
Total time
Serves: 3 to 4 servings
  • 2 large ears cooked corn (about 2 cups of kernels; see note below)
  • 1 medium carrot, peeled and diced
  • ½ lb thin skinned potatoes (Baby or Yukon Gold), diced
  • 3 cups low-sodium broth or stock (chicken, no chicken or vegetable)
  • 2 sprigs fresh thyme
  • ½ cup full-fat coconut milk (I use So Delicious Original Culinary Coconut Milk)
  • 1 teaspoon salt, or to taste
  • Fresh black pepper, white pepper or crushed red pepper, to taste (optional)
  • Fresh sliced basil, diced red bell pepper, snipped chives, etc (for topping)
  1. Cut the kernels away from the cooked corn ears. I get about 2 generous cups of kernels.
  2. Heat the broth in a medium pot over medium heat, until it comes to a boil. Add the potatoes, carrot, and thyme. Add the naked corn ears (I break them in half to fit). Reduce the heat to low, cover and simmer for 15 to 20 minutes, or until the potato and carrot pieces are tender.
  3. Remove the corn cobs and thyme sprigs from the soup (I use tongs) and stir in the corn.
  4. Add about 1½ cups of the vegetables from your soup and about ½ cup of the broth to your blender. Add the coconut milk and puree until smooth, about 1 to 2 minutes.
  5. Pour the blended mixture back into your soup and season to taste with salt and pepper, if desired. The amount of salt you need will depend on the broth or stock you use. Don't under-salt - it's soup!
  6. Serve topped with sliced basil, diced red bell pepper, chives, or your fresh toppings of choice.
Roasting Corn: I preheat my oven to 400ºF and pop those corn cobs in, husk and all (frilly stuff trimmed away). I let them bake for 30 minutes, cool for 10 minutes, and they are ready to be de-husked and enjoyed. Quite literally 2 minutes of hands on work!
Recipe by Go Dairy Free at