If you’re looking for a family-friendly soup that’s loved year round, look no further than this dairy-free cream of corn soup. It’s great with fresh corn in summer, but still shines with frozen or even canned corn in winter. It’s simple, quick, and kid-approved.
Dairy-Free Cream of Corn Soup with a Pantry Surprise
This recipe for dairy-free cream of corn soup was originally submitted by Marisa Raponi as an entry in our “Fast & Fresh” recipe contest several years ago. We’ve since updated this post, and I have answers to some FAQs.
What Milk Alternative Do You Recommend?
Marisa uses almond milk in this recipe, but your favorite dairy-free milk alternative for cooking should work just fine. Keep in mind that some brands can thicken oddly, particularly if they have gums or added protein ingredients (like protein isolates or concentrates). If your cream of corn soup separates or thickens aggressively, it’s due to the milk alternative.
Doesn’t Cream-Style Corn Contain Milk?
Most people aren’t aware that classic canned cream-style corn is actually dairy-free! The “cream” in the name refers to the process and consistency, not to the addition of any dairy. Cream-style corn is made by combining pieces of whole sweetcorn with the “milky” residue from pulped corn kernels scraped from the cob. Many “cream corn” recipes have all types of dairy added, but the cans at the store are usually made without any dairy. As always, check the label!
Can I Use Chicken Broth Instead of Vegetable Broth?
You certainly can! Chicken broth would taste great in this recipe, but it wouldn’t be strictly vegan.
How Can I Make this Recipe Coconut-Free?
If you want a thinner and lighter soup, you can simply omit the coconut milk and increase the milk alternative to 2 cups. But if you want to keep the richness, see our Coconut Substitute Guide for options.
Special Diet Notes: Cream of Corn Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose the milk alternative and broth that suit your dietary needs.
- 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)
- 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.
You Might Also Like this Cream of Mushroom Soup!
2 Comments
Can cilantro be substituted for da parsley as I do not like parsley. And to have to buy the whole bunch when only needing a little, is a waste of money. Or can I use dried parsley? What exactly is corn flour? Is it like masa harina? Can I substitute with something if can not find in bulk food section. I only use organic corn because of GMO’s. One more thing I keep seeing mL in different recipes. Is that milliliters and if so how to convert to ozs, cups.
Mahalo.?
You can use dried herbs, but it will be better with fresh. Here is info on corn flour – http://www.food.com/about/corn-flour-638
You just need a regular sized can of creamed corn, no need to convert (and they do have mL on the cans, too, next to the ounces).